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Creamy Homemade Hummus

The store-bought stuff is great when you’re in a pinch, but nothing beats the smooth, creamy deliciousness that is this herby homemade hummus. 


  • 1 can cannellini beans
  • 1 can chickpeas 
  • 2 garlic cloves 
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme 
  • 1/2 tsp sea salt 
  • 1/4 tsp cumin 
  • 2 heaping tbsp tahini
  • 1 large lemon, juiced 
  • 1 tbsp olive oil
  • 2 tbsp water 


Sauté minced garlic cloves for 2-3 minutes to soften. Then add to a high powered blender with one can of both (rinsed and drained) canellini beans and chickpeas along with the remaining ingredients. Pulse a few times then blend until very veerrrry smooth. Add another tbsp of water, or two, if needed. Then garnish with lots of black pepper, a pinch of paprika and cumin, and some more thyme. Serve immediately or let all of the flavors hangout overnight (makes it even better) This makes a big bowl so it should last you for…well, Idk it lasts me like 3-4 days because I love hummus lol Hope you guys enjoy! Tag me in a pic if you make this at home!