Our easy hummus recipe is perfect for dipping with pita bread, vegetables, using as a spread and so much more. Creamy and flavorful, excellent for meal prep too!
Chickpeas are one of the most versatile ingredients. We love making homemade hummus with canned chickpeas, but you can easily make your own instant pot chickpeas too. Looking for more ways to enjoy chickpeas? Try our chickpea tuna salad, vegan tuna pasta salad, chickpea salad, Mediterranean Rice, and don’t forget our must try falafel recipe!
Allergic to chickpeas? Try out our white bean hummus! It’s made without chickpeas. If you’re allergic to tahini, you can safely swap the tahini for sun butter or another safe alternative for you like almond butter or cashew butter.
HUMMUS INGREDIENTS:
- Chickpeas: We use canned chickpeas and you can remove the skin easily by pinching it off. This will result in an even smoother hummus. To make it super easy we sometimes just leave it on.
- Lemon Juice: Fresh lemon juice adds some acidity and freshness to this recipe helping to balance all of the flavors.
- Tahini: Sesame seed paste (tahini) adds a nutty flavor and creamy texture.
- Garlic Cloves: We love using fresh garlic for hummus. You could also use roasted garlic or even roasted red peppers!
- Extra Virgin Olive Oil: Using a bit of oil provides a rich, fruity undertone and contributes to the smooth texture. Want a milder taste? Avocado oil is a great neutral flavored oil.
- Ground Cumin: We love cumin! It adds a warm, earthy flavor to the hummus.
- Aquafaba (bean cooking liquid): We use this to adjust the texture, making the hummus creamy without more fat. You can also use cold water or even ice cubes. Ice cubes help incorporate even more air into the hummus.
- Salt: Using a bit of salt always enhances flavor. We use sea salt or kosher salt, adjust to taste.
How to make hummus
Prep Your Chickpeas: Open a can of chickpeas, drain, and rinse thoroughly. Reserve the aquafaba.
Blend the Base: Place the chickpeas in your food processor. Add lemon juice, tahini, peeled garlic cloves, a drizzle of olive oil, and ground cumin. Blend until smooth.
Adjust Creaminess: Slowly incorporate the aquafaba, adding a tablespoon at a time, until achieving a creamy and smooth consistency. Be careful not to over-thin the hummus.
Season and Serve: Taste and season with salt as needed. Transfer the hummus to a serving bowl, use a spoon to swirl, and garnish with a drizzle of olive oil and a sprinkle of cumin or sumac.
Can I use dried chickpeas instead of canned for this hummus recipe?
Yes, you can use dried chickpeas instead of canned chickpeas for this recipe. We suggest using our Instant Pot Chickpeas recipe.
How can I make this hummus recipe without tahini?
If you need to make hummus without tahini, you can substitute it with other ingredients like creamy cashew butter or almond butter for a similar nutty flavor. For a nut-free option, use sunflower seed butter.
How long can I store homemade hummus?
Homemade hummus can be stored in an airtight container in the refrigerator for 4-5 days.
Recipe tips and alterations:
- To keep it oil free you can substitute the oil with more aquafaba.
- Hummus can be stored in an airtight container in the refrigerator for 4-5 days.
- Refrigerate the hummus for a few hours before serving to let the flavors meld.
- Adjust seasonings to taste as needed.
- Not a fan of garlic? Try roasted red peppers!
recipes to serve with hummus
Easy Hummus Recipe
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Print Pin SaveIngredients
- 1 15-ounce can chickpeas reserve liquid
- 1 lemon juiced
- ¼ cup tahini
- 2 garlic cloves peeled
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- aquafaba the liquid from the can of beans, adjust to desired texture
- salt to taste
Instructions
- Begin by preparing the chickpeas. If using a can, drain the beans and rinse them under cold water. Reserve the aquafaba for later use.
- In the bowl of a food processor, add the drained chickpeas, lemon juice, tahini, minced garlic, extra virgin olive oil, and ground cumin. Blend together until the mixture starts to become smooth.
- As the food processor is running, gradually add the reserved aquafaba, tablespoon by tablespoon, until the hummus reaches the desired consistency. We like a smooth and creamy texture.
- Give the hummus a taste and adjust the seasoning as needed.
- Add the finished hummus to a low bowl and create a swirl using the back of a spoon. Top with some extra chickpeas, a drizzle of olive oil, and then add a sprinkle of cumin or sumac.
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Notes
- To keep it oil free you can substitute the oil with more aquafaba.
- Hummus can be stored in an airtight container in the refrigerator for 4-5 days.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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