the best homemade hummus on a plate

I don’t know why, but in the last year I’ve become addicted to homemade hummus. It’s gotten to the point where I always have at least one can of chickpeas on reserve, just in case I’m in the mood for some hummus. And today I’m sharing a little secret: the best homemade hummus recipe. Ever. LIKE EVER.

And with being so obsessed with it, I’ve made it enough times that I have my hummus recipe down to a T. It’s my absolute favorite 5-minute Homemade Hummus recipe. And, like, 5 minutes is a stretch. When you have it down like I do, it takes 2 minutes, tops. But I kept it at 5 just to be safe 🙂

What I love about this version is the high ratio of tahini to chickpeas. It makes for a very flavorful, nutty hummus. And it’s super creamy that way. Because you do use a lot of tahini, which can be slightly bitter, I do offset it with just a drop of honey. I know this sounds weird, but all it does is balance out the hummus. Trust.

homemade hummus in a bowl with pita bread

Tips on making this homemade hummus

  1. I like homemade hummus a little thicker, so the recipe below calls for reserving 1/4 cup of chickpea liquids (aquafaba), but I suggest you start out with only using 3 tablespoons. Though if you prefer a little runnier, go with the full 1/4 cup.
  2. I really don’t like garlic in my hummus. I don’t like garlic much in anything unless it’s cooked, actually. It’s because I get really bad garlic breath. Lol. So I don’t typically do garlic in my hummus. But I know a lot of people love garlic-y hummus, so it’s there as an option.
  3. Use fresh lemon juice, if possible. The bottled stuff doesn’t hold a candle to juice squeezed straight from the lemon!
  4. I love serving homemade hummus with a drizzle of olive oil to finish. My hummus doesn’t have a lot of olive oil in it, so you can drizzle a lot of extra on top 😉

pita bread with hummus drizzled with olive oil

How to store hummus

Hummus keeps well in the fridge for about a week, as long as it’s in a tightly sealed container. Because this homemade hummus recipe uses no preservatives or anything wacky like that, it’s likely that your hummus will split a bit once it sits in the fridge. Just give it a good stir the next time you’re ready to snack on it—the flavor won’t be affected at all!

This hummus tastes delicious with warm pita bread, crackers, and veggie sticks. It also makes an incredible spread on sandwiches and in wraps, and can be used to make salad dressing.

hummus on a plate with pita bread

hummus in a bowl with naan and olive oil



5-minute Homemade Hummus Recipe

homemade hummus drizzled with olive oil on a plate

Why buy hummus when the creamiest, dreamiest homemade hummus recipe takes less than 5 minutes to make? You’ll never buy store-bought again!

  • Author: Sarah | Broma Bakery
  • Prep Time: 5 minutes
  • Total Time: 5 minutes


  • 15 oz chickpeas, drained (save 1/4 cup of liquids)
  • 1/4 cup tahini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1 small clove garlic (optional)


  1. In a food processor or blender, combine chickpea, tahini, olive oil, lemon juice, honey, salt, garlic (if using), and 3 tablespoons of the reserved chickpea liquids (this is called aquafaba). 
  2. Blend on high speed until light and creamy, about 30 seconds. If mixture is too thick, add in 1 more tablespoon aquafaba.
  3. Serve with pita, crackers, or veggies!

More savory recipes from Broma Bakery:

The Ultimate Skinny Guacamole 

Beet Hummus

Cheeseburger Tater Tot Casserole 

Golden Turmeric Carrot Ginger Soup

Mom’s Cheesy Artichoke Dip



Honey in the hummus is brilliant! Another clove of garlic for me and I’ll call this one Perfect!


It is wonderful. How do you make your bread for dipping?

Sarah | Broma Bakery

I’ll blog the recipe later this month!




We are big hummus fans in our house so I can’t wait to try this!

Maria J Castellon

I’m also not a fan of garlic due to garlic breathe and heart burn, so I’m glad you mentioned it and I’m not the only one. Moreover, I’m also addicted to hummus. Thanks for the quick recipe.


Like your idea about the Honey.., I’m going to try it. I make hummus regularly and garlic is essential but I simmer it in the chickpeas for twenty minutes then add the other ingredients(except for the Honey, mine is about the same). I enjoy trying different recipes but so far, this simple recipe is the best.


Do you bother taking the skins off the chickpeas?

Sarah | Broma Bakery



Divine! Is there a recipe for the pita?

Sarah | Broma Bakery

I’ll blog it later this month!


Roasted Garlic is the way to go. Not as strong and sweet


Definetely gotta try it! Usually eat hummus from the market, but this one sounds amazing

Mary Ann | The Beach House Kitchen

I’m always Up for a quick hummus recipe! This looks so delicious and so easy. I’ll definitely be giving i’ll definitely be giving it a go! it a try Sarah!

Rupal Srivastava

Looks yummy! Will totally try it out.

Susan CC

I love homemade hummus and agree about the garlic burn and breath. My husband figured out if you chop the garlic cloves in half put them a bowl with a little olive oil and cook in the microwave for about 30 seconds you don’t get that. It’s amazing, we now do that for recipes that call for raw garlic like Caeser salad dressing etc.

Matt Robinson

I love homemade hummus and can’t wait to try this!

Leigh Ann

Love homemade hummus for a healthy snack!

Lindsay Cotter

I could eat this every single day!! Love hummus so much!


Hi! How do you buy the chickpeas? In can? Or raw?

Sarah | Broma Bakery



beside the tasty hummus – the bread looks delicious too! Thank you for the recipe.


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