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Easy Homemade Hummus

Whitney Watkins

2 min read

Apr 18



If you like your hummus with a bit of a kick then this Easy Homemade Hummus recipe is for you. Chickpeas, fresh garlic, fresh lemon and added spice of chili powder and cumin for a twist on this classic dip. Delicious with veggies and chips for a snack, as a salad dressing or baked over chicken. Packed with protein and healthy fat this is a dip you can feel good about eating.

Easy Homemade Hummus

I have a confession to make, I hate hummus. Well, I hate store bought hummus. There is this weird twang to it that I can't get past. I used to think I didn't like hummus until I made my own Easy Homemade Hummus. Now, I love it. With everything I cook and eat I like extra spice, and that goes for my hummus too. When I made my own with the traditional recipe including tahini it was ok but I knew it could be better. Enter two of my favorite spices: chili powder and cumin. Add these two spices along with fresh garlic and fresh lemon juice for a delicious dip you will be making weekly. Or just double the recipe like I do, because it'll be gone fast.

Easy Homemade Hummus

This Easy Homemade Hummus is just that, easy. Add chickpeas (aka garbanzo beans), garlic, lemon juice, salt, chili powder and cumin to the base of a blender or food processor. Process for a few seconds until chickpeas are mostly chopped up. Then you will slowly pour in olive oil while the processor is running. Tip: when you drain your chickpeas, save the juice and use to adjust consistency.

Easy Homemade Hummus

This Easy Homemade Hummus is perfect for a veggie tray, charcuterie snack board, as a chip dip (I love it with salty pretzels), as a healthy salad dressing or for Hummus Chicken for an easy meal.

If you give this recipe a try please leave a comment below and let me know how you liked it!

Easy Homemade Hummus



  • 1 can chickpeas, partially drained

  • 3 small cloves garlic (or 1 large clove)

  • juice from 1 lemon (about 1 1/2 Tbsp)

  • 1/4 tsp salt

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1/3 cup olive oil


  • Combine chickpeas, garlic, lemon juice, salt, chili powder and cumin in the base of a food processor or blender. Process for 30 seconds, then slowly drizzle in olive oil. Continue to process until mixed well and smooth.

  • Add water or chickpea juice if too thick. Taste and adjust salt to taste.

  • Store in an airtight container in the refrigerator for up to 2 weeks.

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