Easy Homemade Hummus Recipe
Vegan & Gluten-Free
Velvety smooth, creamy hummus you’ll want to make again and again. That’s what you get when you make this easy homemade hummus recipe.
Vegan | GF | High-protein | Soy-free | Nut-free | No rice
Hummus (also spelled homous, houmos, houmus) is a Middle Eastern chickpea dip, traditionally made with chickpeas, sesame, lemon, and garlic. It’s usually eaten cold with, e.g. pita bread.
Why You’ll Love This Creamy Hummus Recipe
My love for hummus was born at a friend’s birthday party. All it took was just one bite of a cracker with homemade hummus. So delicious. I knew there and then that I needed to create my very own hummus recipe—and it’s so much easier than I imagined at the time.
Here’s why this easy hummus recipe might just become your favourite, too:
- It’s ready in just 10 minutes
- Has an ultra smooth and creamy texture
- It’s naturally gluten-free, vegan, and protein-rich
- No need to cook your own chickpeas: tinned or jarred are fine
- I’m sharing my favourite Spoonie-friendly shortcuts
Spoonie Tips for Making Hummus
- Use tinned or jarred chickpeas if you don’t feel up to soaking and cooking dried chickpeas.
- Use a stick blender instead of a food processor for easier cleanup.
- Use garlic puree or garlic powder instead of garlic cloves.
- Hands object to squeezing lemons? Just use a good quality store-bought lemon juice instead.
- As a wheelchair user, I can’t stress it enough: standing is optional. A good kitchen stool can save you a lot of energy and/or pain.
Ingredients for Homemade Hummus
The main ingredient of this incredibly creamy and tasty hummus is chickpeas. You’ll get the best results if you soak and cook your own own chickpeas (the Instant Pot makes this very easy), but if Spoonie-life gets in the way, there’s zero shame in using tinned or jarred chickpeas. I’ve done it, too, and my hummus still came out fine.
Another essential ingredient is tahini. Get the brand you like best—try several brands and choose the one you genuinely enjoy. Your choice of tahini will have a noticeable impact on the taste and texture of your hummus, so don’t skimp on it.
While fresh lemon juice is best, you can absolutely use bottled lemon juice—just try to get one without preservatives. That alone can make a huge difference.
Olive oil will enhance the smooth creaminess of your homemade hummus, while fresh garlic provides a delicious spicy flavour.
How To Make Ultra-Smooth Creamy Hummus
Ultra Smooth Creamy Hummus
Equipment
- 1 food processor or stick blender
- measuring cups
Ingredients
- 1 cup cooked chickpeas
- ⅓ cup tahini
- ¼ cup lemon juice
- 1 tbsp olive oil
- water as needed
- salt and pepper to taste
- fresh garlic to taste
Instructions
- Place 1 cup cooked chickpeas, ⅓ cup tahini, ¼ cup lemon juice, 1 tbsp olive oil, and fresh garlic in a bowl or jug.
- Blend until you get a creamy consistency.
- Add water—just a spoonful at a time—if it's too thick.
- Taste, and add salt and pepper, and more fresh garlic, or lemon juice if needed.
Notes
- This is just the basic recipe. Easy, straightforward, and versatile.
- You can play around with this recipe to make your own variations.
Easy Hummus Variations
- Tomato Hummus: Chop some sun-dried tomatoes and add them to your hummus. Blend for a little while longer, but not too long. You want to still find tiny little bits of tomato in there. You can also add in some parsley or basil, to make it taste even better.
- Savoury Pumpkin Hummus: Enjoy the taste of autumn with this vibrant orange hummus.
- Avocado Hummus: Blend in half an avocado. Add some mint and dill.
- Spicy Hummus: Add some sambal oelek (Indonesian chili sauce). Garnish with sweet chili sauce.
Serving Suggestions
Enjoy as a bread spread, dip, side dish… With a smooth, creamy hummus like this one you just can’t go wrong. Not in my book.
How To Store Your Homemade Hummus
Homemade hummus can be kept in the fridge in a sealed container for three to five days. Always check for possible spoilage.
While you can freeze hummus for up to four months, freezing will change its texture and flavour.
Allergy Information
Contains: Sesame
Free from: Dairy, Gluten, Eggs, Nuts, Soy
Important: Always check labels for allergens and cross-contamination risks
Disclaimer
I’m not a dietitian; this recipe and any nutritional or allergy-related notes are based on personal experience and should not replace professional advice.
If you like this recipe, you might also enjoy vegan white-bean cream cheese, vegan egg salad with chickpeas, vegan avocado mayonnaise, and these delicious date energy bites.
Frequently Asked Questions About Hummus
Certainly. While it’s best to make hummus with home-cooked chickpeas, canned or jarred chickpeas work just fine.
Your homemade hummus should last 3-5 days stored in a sealed container in the fridge.
That can have several different reasons:
If your blender or food processor is not very powerful, it may take longer to reach a creamy texture, especially if your chickpeas are slightly undercooked.
The quality of your tahini also plays a part. The smoother and creamier your tahini, the smoother your hummus.
And sometimes you just need to add a little more water or olive oil.
Technically, you can, but then it wouldn’t really be hummus any more. However, if you’re allergic to sesame, I’d recommend using a fairly neutral nut butter (e.g. cashew butter) as a replacement.
Yes, but I don’t recommend it, as freezing will change its texture.
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