Fresh Homemade Chickpea Hummus

The little store-bought tubs of hummus cost…way too much! Make your own frugal homemade blender hummus with this easy recipe! This easy homemade hummus uses chickpeas, olive oil, lemon juice, cumin, and garlic for a delicious dip or sandwich spread.Hummus is the easiest thing to make at home! The little tubs at the grocery store are expensive and don't last's how to make a big batch in your blender to use as a healthy dip or sandwich spread! #hummusrecipe

An odd smell was coming from the kitchen of the old brick Victorian that I shared with 25 other study abroad students. I investigated and discovered a gigantic pot of mashed goo simmering on the stove. Apparently, a group of my colleagues were making hummus.

Wow, I thought, when do they have time to write essays?

I was impressed, though. I’d never seen hummus made from scratch! 

I love the subtle and delicious flavours of hummus, and I would eat it like ice cream if I had the means. Sadly, even the basic Sainsbury’s hummus didn’t often fit into my shockingly limited budget. I might’ve taken a cue from Rebekah and made it myself, if I had known then how easy it actually is. Thankfully, now I do.

I have no idea how much hummus costs in the store, but the cost of homemade is minimal, for maximum flavour and nutrition impact.

Homemade hummus involves two main steps:

1. Preparing and softening the chickpeas
2. Blending the chickpeas with desired flavours

Super simple recipe for homemade fresh hummus!

Homemade Chickpea Hummus in the Blender


  • 1/2 lb of dried chickpeas/garbanzos
  • filtered water
  • baking soda
  • juice of 1-2 lemons
  • 1 tsp cumin
  • 2 tsp Real Salt
  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic minced/pressed
  • 1/2 cup tahini*


  1. Rinse the chickpeas and put in a pot. Cover with water, stir in about 1 Tbsp baking soda, and let soak several hours, or overnight. Try to change the water at least once during this time, rinsing the chickpeas and adding more baking soda. The baking soda will help to soften the water and reduce gassy effects.
  2. When the chickpeas have about doubled in size, change the water and bring the chickpeas to a boil. Turn down to low and cook for 1 to 1.5 hours, or until soft.
  3. Reserve 1/2 cup of cooking liquid. Drain and rinse the chickpeas and put them into a blender or food processor.
  4. Add 1/4 cup cooking liquid, lemon juice, cumin, salt, olive oil, garlic, and tahini to the blender. Blend until smooth, adding more liquid if necessary.
  5. Taste, and add additional ingredients as desired. Keep hummus in the refrigerator, or freeze for later use.

Recipe Notes

For a garden hummus, add fresh herbs like parsley or cilantro. For a spicy hummus, add red pepper flakes, chili powder, or cayenne.

You can order several of these hummus ingredients online:

*tahini is a paste made from sesame, and can be omitted from the recipe if you don’t have it on hand. Look for it in the ethnic section of your grocery store, or online.

If you enjoyed this hummus recipe, you might also enjoy my recipe for easy homemade refried beans!


  1. Elsie! I love your blog! I am following now! We always knew we were kindred spirits, right? I wish I had started eating real food when I was your age! (Guess I am not THAT much older, though.) Hope you are well! Glad to connect on Keeper of the Home (and FB of course!). 🙂

  2. Hi Elsie! Jessica and I are wondering how long homemade hummus keeps. Should we get rid of it after about a week?
    & Jessica

  3. I’m sure I’ve kept hummus longer than a week, but I wouldn’t push your luck too far. This recipe does make a large batch, but the theory is that it will be so tasty that you’ll have no trouble polishing it off on sandwiches or as a dip or whatnot. I haven’t frozen it, but I imagine it would freeze nicely. Let me know if you try it! I’m glad you’re pursuing culinary currents together. Food is one of the number one mediums for conversation.

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