Easy Homemade Hummus


love hummus. It’s great with carrots. It’s great with pretzels. It’s great as a sandwich spread. It’s all around wonderful, but it’s also kinda expensive, given the quantities I’m liable to consume in any given sitting. When I think about the amount of money I’ve spent and the number of plastic tubs I’ve thrown in the recycling bin, a little part of me dies. Assuming $4.00 per tub × 2-3 tubs per week × 52 weeks/year, that’s $600+ each year. Why was I buying this stuff pre-made?!

For one, I didn’t realize how easy hummus is to make. You basically just dump a can of chickpeas and some spices into a food processor and blend until smooth. Don’t have a food processor? No problem; use a blender. Don’t have one of those? Use a stick blender. Don’t have one of those? Sorry, can’t help you, but I can assure you that it will pay for itself after only 10-15 batches of this stuff. This recipe makes two pounds and costs less than $2. Just do the math!

Okay, so there’s a little bit more to it than just dumping the whole can in and processing, but not much. Since I doubt you’d be reading this if you wanted to experiment on your own, here’s how I do it, as precisely as possible (because cooking is more art than science).

Easy Homemade Hummus

Makes about 32 ounces (900 grams)



  • 2 cans cooked chickpeas, drained, liquid reserved
  • 5 tsp olive oil (just less than 2 tbsp)
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt
  • Juice of 1/2 lemon
  • 1/4 cup reserved chickpea liquid (or water, if you accidentally tossed this)


  1. If you haven’t already, drain chickpeas and save the “juice.”
  2. Add chickpeas, spices, olive oil, and lemon juice to food processor.
  3. Process until smooth (about 1-2 minutes), scraping sides at least once if you don’t like chunks.
  4. Sample and adjust seasonings to taste.
  5. Transfer to bowl, drizzle with olive oil, and garnish with lemon slice.
  6. Try not to eat the whole batch—I’m not responsible for an upset stomach if you do.