If you love hummus but usually grab a container at the store, you're in for a treat, because making it from scratch is ridiculously easy and so much more delicious! This simple traditional hummus comes together in just minutes using canned chickpeas, tahini, lemon juice, garlic, olive oil, and salt. It's smooth, velvety, and perfect on its own or dressed up with a few simple toppings.
I love it as an appetizer or snack with raw or roasted veggies and warm pita bread. Plus it's wonderful as a sandwich spread, transformed into a creamy hummus salad dressing or my favorite quick garlicky hummus pasta, and so much more!
I used to think there was no point in making homemade hummus when you can buy it anywhere. But once I actually looked at the ingredients (and my grocery bill!), I realized it was totally worth it to make my own.
And the best part? You don't need any fancy tricks like cooking dried chickpeas, peeling off skins, or using baking soda or ice cubes. Just let your food processor run for a few extra minutes and you'll get that super creamy, dreamy texture.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
Canned chickpeas: Drain the can over a bowl and save the liquid (aquafaba). You'll use it to blend the hummus. No need to rinse the chickpeas!
Fresh lemon: About 3 tablespoons. Depending on the size, you might need one or two lemons.
Tahini: Look for tahini with just one ingredient: hulled and roasted sesame seeds. (I love Seed + Mill organic tahini.) Give it a good stir or shake before using.
Not into store-bought tahini? I've got a hummus recipe made with toasted sesame seeds instead!
Optional toppings: Sprinkle on some sumac, paprika (sweet or smoky), a drizzle of olive oil, and a little fresh parsley to make it extra special.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make traditional hummus at home
- Toss the ingredients and a couple of tablespoons of chickpea liquid into your food processor.
- Blend, scraping down the sides as needed, until smooth. If it feels too thick, add another tablespoon or two of chickpea liquid. Taste and adjust the seasoning, then serve or store for later.
Amy's tip
Even when it looks smooth, let the food processor run for a couple more minutes. It makes all the difference!
Serving suggestions
Homemade traditional hummus is delicious served in so many ways:
- Scoop it up with raw veggies, warm pita, or your favorite crackers.
- Make hummus toast for a delicious breakfast or light lunch (think avocado toast...but with hummus!).
- Layer it up into a Mediterranean dip with herbed vegan yogurt, cucumbers, tomatoes, red onions, and olives.
Once you try this easy DIY hummus, you may never go back to store-bought.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Simple Creamy Hummus (No Fancy Tricks Needed)
Equipment
- food processor
Ingredients
- 1-15 ounce can chickpeas, drained, but not rinsed (Reserve the liquid from the can of beans.)
- 3 Tablespoons lemon juice
- 3 Tablespoons tahini
- 3 Tablespoons extra virgin olive oil
- 1 clove garlic, minced
- salt, to taste
- sumac, paprika, fresh parsley, and/or a drizzle of extra virgin olive oil, for garnish (optional)
- assorted vegetables, crackers, bread, etc., for serving
Instructions
- Add the chickpeas, 2 tablespoons reserved chickpea liquid, lemon juice, tahini, olive oil, garlic, and salt, to taste, to the bowl of a food processor.1-15 ounce can chickpeas, 3 Tablespoons lemon juice, 3 Tablespoons tahini , 1 clove garlic, salt, 3 Tablespoons extra virgin olive oil
- Process until completely smooth, scraping down the sides of the bowl as necessary. Taste and adjust the seasonings, as needed. Then process for an extra minute or two for the ultimate creaminess.
- Enjoy immediately or transfer the dip to a covered container and refrigerate until ready to serve.
- Before serving, give the dip a stir and sprinkle with a little sumac, paprika, fresh parsley, and/or a drizzle of olive oil, if desired. Serve with assorted vegetables, crackers, and/or toasted bread.sumac, paprika, fresh parsley, and/or a drizzle of extra virgin olive oil, assorted vegetables, crackers, bread, etc.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation.
Comments
No Comments