Tammy's Easy Homemade Hummus

Tammy's Easy Homemade Hummus

A simple homemade hummus that's 100% from scratch! This hummus is thick, smooth and creamy, with toasted sesame and garlic flavors


about 6 cups of hummus


16 ounces dried garbanzo beans/chick peas OR 4 cans (15-ounce cans)
1/4 cup sesame seeds
2-4 cloves of garlic
1/4 cup olive oil
1 teaspoon salt or more, to taste


1. Cook garbanzo beans according to package instructions.* When beans are very tender, remove from heat and drain.

2. Heat a heavy (like cast iron) or non-stick skillet over medium-high heat. Toss the sesame seeds into the heated pan and cook and stir for a couple minutes, until lightly browned. (Don't get them too dark, or they will taste burnt.) Remove from heat and allow to cool.

3. In a food processor (or blender), blend the toasted sesame seeds with the garlic and a tablespoon or so of the oil, until smooth. (This might take a couple minutes.) Add more of the oil and some of the cooked garbanzo beans and blend until smooth.

If you have a big food processor or a good blender, you may be able to blend everything at once (in that case, add the rest of the ingredients and blend until smooth!).

If you have a smaller food processor, blend the beans in 2 batches, saving some of the oil for the second batch, and stirring every minute or two as needed. Then, stir everything together in a bowl.

4. Add more salt if needed. Store hummus in an airtight container in the fridge. Serve with pita chips, unleavened bread, corn chips, or veggie sticks!

Toasted sesame seeds
Toasted sesame seeds

Easy homemade hummus

Easy homemade hummus

Additional Notes: 

*My favorite way is to place the dried beans into a slow cooker with about 10-12 cups of water. Cook on LOW 8 hours or overnight. The beans get very tender this way!

Another bean-cooking option is to cook them in a large stock pot with plenty of water. Bring to a boil, cover with a lid, turn heat to LOW and allow pan to cook overnight.

Easy homemade hummus

Preparation Time: 

15 minutes

Cooking Time: 

overnight (beans)

Tammy's Review: 

This hummus is my favorite! I use the crock pot to cook the beans, which really isn't much bother/work, since I just throw them in with some water and let them cook overnight.

The next day I drain the beans and I'm ready to toast some sesame seeds and blend up the hummus!

The toasted sesame seeds blended with olive oil is a good substitute for buying jarred tahini, which I basically never use. I always have sesame seeds on hand and they are delicious in this hummus!

The hummus in these pictures is more smooth/creamy than it looks, although I didn't get to blend it quite as long as I wanted because my food processor locked up (or broke?) while I was making it, and my blender is on it's last leg as well. My beans were very tender, though, so even thought the hummus looks a little chunky, it didn't taste chunky! :)

Joshua likes to add some hot sauce to this hummus! :)


I have never made it before but thanks to your post and a sample at Costco I had to make it. Having the bigger food processor is definitely a plus-I started in the smaller (that fits on the blender) and switched to my bigger one. It took a lot more oil than 1/4 c though, at least for me. I also ended up adding more garlic I think I added 8 all together (and I can taste it in my mouth 20 minutes later).
I am so glad I found your site, I have yet to make something that I didn't like. Not everything is a 10, but people have different tastes. Also I have referred people to your blog too on a message/coupon board I am moderator of. Your cheesy potatoes should have drove some traffic here. They were AWESOME with Easter Dinner and I bragged on the board about it and linked it back here.
My first attempt at Yogurt was not good but then I went to Frugal Girl and did it her way WOW what a difference!
You have also inspired me to try and get more beans into our diets. You make them look so good!


This recipe is really good!
A word of warning: I didn't have a food processor and tried making it in a normal, not amazing blender. It still worked, but too a really long time, with much scraping! I cooked some crushed red peppers to blend in as well; that was good!


This is the hummus recipe I've been using for years, except I've never toasted the sesame seeds (great idea, btw! I'll try it next time!) and we love it! Excellent recipe, snack, breakfast, etc. :)


I'd never made hummus before, and was pleased to find such an easy recipe. As one of the other reviewers here says, making it in a normal blend takes a long time (I learned that the hard way, heh - thankfully my wonderful husband stepped in to help with that part of the job!). A food processor would make it super fast. We made two batches, adding more garlic to one, since my husband likes garlic more than I do. It's been great to keep in the fridge for snacks, and we especially have enjoyed it with this flatbread: http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/ . Yum!!


Mmm, just made this for my dinner. I cooked the beans in my crock pot intending to make the large batch, but decided at the last minute to try making a "single serving" batch to try it out. I used my little Nuwave Twister blender and it did a great job. It was still warm and just delightful. (I don't know if everything tastes better when 35 weeks pg, but I'm enjoying everything I'm trying from your site so far!)

What a great idea to toast sesame seeds and add them. Yum!


I love hummus, but it seems as though the price has jumped in the past year. I have tried making it on my own with canned beans, but was never satisfied. I tried this recipe and will never buy hummus again. I cooked the dry beans overnight in my crockpot. By morning they were very tender. I always have sesame seeds on hand for bread and rolls. This was so easy to make and came out wonderfully delicious. It makes a lot, but hummus freezes very well. Thank you once again Tammy for another great recipe!


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