This basic hummus is a smooth, savory dip made from pantry staples: canned garbanzo beans, lemon juice, olive oil, garlic, cumin and roasted sesame seeds. Everything goes into the blender at once, and it is ready in minutes.

Spread it on pita bread, scoop it up with crackers or use it as a dip for fresh vegetables. It is a simple, healthy snack that tastes fresh and homemade, and you can adjust the garlic, lemon and salt exactly the way you like them.

The Best Basic Hummus Dip (Blender Easy, No Tahini Needed)

Hummus is one of the simplest dips to make at home, and this version keeps things as easy as possible. Most hummus recipes call for tahini, a sesame seed paste that not every kitchen has on hand. This recipe gets that same nutty sesame flavor from a tablespoon of roasted sesame seeds blended right in with the beans, so there is no special jar to buy.

The real secret to a creamy texture is in how the beans are added. One can of garbanzo beans goes in drained, and the second can goes in with its liquid. That starchy bean liquid helps the hummus blend into a smooth, fluffy dip without adding a lot of extra oil. For an even creamier, richer dip, a little more olive oil can be added at the end.

Lemon juice keeps the flavor bright, garlic and cumin give it a warm, savory depth, and a little parsley adds a fresh finish. The result is a well balanced dip that is tangy, earthy and just a little bit nutty.

Because it uses canned beans and basic seasonings, this hummus is easy to make whenever a snack craving hits. It is perfect for lunch boxes, party platters and after school snacks.

Why You’ll Love This Hummus Dip

No tahini required. Roasted sesame seeds give the classic sesame flavor.
One step recipe. Add everything to the blender and blend until smooth.
Pantry ingredients. Canned beans, lemon juice, olive oil and simple spices.
So many uses. Spread it on sandwiches and wraps, dip it with crackers or add it to a colorful veggie platter.

Ingredients You’ll Need

Wondering what is in hummus dip? Here are the hummus dip ingredients and what each one does. Exact amounts are in the recipe card below.

Garbanzo beans (chickpeas): Two 15 ounce cans, organic if you can find them. They are the base of every hummus and give it a mild, nutty flavor and plenty of protein and fiber. Drain one can and add the second can with its liquid. Canned beans are already soft and cooked, so they blend smooth quickly. The liquid from the can, sometimes called aquafaba, adds creaminess and helps the blender move.
Lemon juice: Brightens the flavor and balances the richness of the beans and oil. Fresh squeezed lemon juice tastes best, but bottled works in a pinch.
Extra virgin olive oil: Adds richness and a smooth texture. Extra can be added for an even creamier hummus, up to a quarter cup total.
Roasted sesame seeds: Stand in for tahini and bring that classic nutty, toasty sesame flavor. Toasting them in a dry skillet for a minute or two deepens the flavor even more.
Parsley: Dried or fresh. It adds a fresh, herby note and a few flecks of green. Fresh parsley has a brighter flavor, while dried parsley is handy to keep in the pantry for last minute batches.
Minced garlic: Gives hummus its signature savory bite. Add more if you love garlic, or less for a milder dip.
Salt and pepper: Season the beans so the flavors pop. Taste after blending and adjust if needed.
Cumin: Just a half teaspoon adds a warm, earthy flavor that is classic in hummus. Ground cumin can be strong, so start with the amount in the card and add more only after tasting.

How to Make Hummus Dip

Prep the beans. Drain one can of garbanzo beans and give the beans a quick rinse. Leave the second can undrained so its liquid goes into the blender too. That liquid is what helps the hummus turn creamy and fluffy.
Load the blender. Add all of the ingredients to a blender or food processor in the order listed in the recipe card: garbanzo beans, lemon juice, olive oil, sesame seeds, parsley, garlic, pepper, salt and cumin.
Blend. Blend until smooth, stopping to scrape down the sides as needed. The hummus is ready when it looks thick, creamy and light in color with no whole beans left.
Make it creamier. For an even creamier texture, drizzle in more olive oil while blending, up to a quarter cup total. Blend for another 30 seconds after each addition.
Taste and adjust. Taste the hummus and add a little more salt, lemon or garlic if you like. The flavors will also blend and mellow a bit after it chills in the refrigerator for an hour.
Serve. Spread it on pita bread or crackers, or serve it as a dip for vegetables. A drizzle of olive oil, a sprinkle of parsley and a pinch of cumin or paprika on top make it look extra pretty on a party platter.

Kami’s tip: Want it even creamier? Add more extra virgin olive oil, up to a quarter cup total, and blend until the hummus is silky smooth.

Ways to Customize Hummus

Use tahini. Swap the roasted sesame seeds for a spoonful or two of tahini for a more traditional hummus.
Add heat. Blend in a pinch of red pepper flakes or a dash of hot sauce.
Roasted red pepper. Add a few roasted red peppers from a jar for a sweet, smoky flavor.
Extra lemon. Add a little lemon zest for an even brighter, fresher dip, or top with a squeeze of lemon right before serving.

Hummus Dip FAQs

What is in hummus dip? Classic hummus is made from garbanzo beans, lemon juice, olive oil, garlic, salt and sesame, usually tahini. This recipe uses roasted sesame seeds instead of tahini, plus parsley, pepper and cumin.
Can I make hummus without tahini? Yes. That is exactly what this recipe does. Roasted sesame seeds give the same nutty flavor.
Why is my hummus grainy? It needs more blending or a little more liquid. Add more olive oil or a splash of water and keep blending until it is smooth.
Should I drain the chickpeas? Drain one can and keep the liquid from the second can. That liquid makes the hummus creamy.
Can I use a food processor? Yes. A blender or a food processor both work well.
What should I serve with hummus? Pita bread, crackers, carrots, cucumbers, bell pepper strips, celery and snap peas are all great dippers.
Can I use dried chickpeas? Yes. Cook them until very soft, then use them in place of the canned beans. Save some of the cooking liquid to use in place of the liquid from the can.
How long does homemade hummus last? Store it in an airtight container in the refrigerator and enjoy it within 3 to 4 days. Stir it before serving, and add a fresh drizzle of olive oil on top if it looks a little dry.

Easy Chickpea Hummus

This easy chickpea hummus blends garbanzo beans with lemon juice, olive oil, roasted sesame seeds, garlic, parsley and cumin. It needs no tahini and is great with pita, crackers or vegetables.

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Ingredients

2 cans 15 oz organic garbanzo beans drained, 1 can drained and 1 can with liquid
2 Tbs lemon juice
2 Tbs extra virgin olive oil
1 Tbs roasted sesame seeds
1 Tbs dried or fresh parsley
1 tsp of minced garlic
1 tsp pepper
1 tsp salt
1/2 tsp cumin

Instructions

According to order listed, add all ingredients into a blender or food processor and blend until smooth.
For even more of a creamy texture, add up to 1/4 cup total of olive oil.
Spread on pita bread, crackers, or use as a dip for vegetables.

Made this hummus? Leave a star rating in the recipe card and share your favorite dippers and flavor twists in the comments below. Your ideas help other readers make it their own.