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My favorite homemade hummus is thick and creamy and ready in 5 minutes. It’s super easy to make, customizable, gluten-free, and full of flavor!
Hummus is a constant in my home, and I eat it often. I’ve bought it for years, but I’ve now gotten into the habit of making it myself since it’s so quick and easy.
A basic chickpea hummus recipe is healthy, versatile, and handy to always have on hand. With just a few basics, you’re ready to make the best hummus ever!
It can be used as a dip for vegetables, pita chips, crackers, or bread. I especially love using it as a spread for sandwiches or as a binder for sandwich fillers as a healthy alternative to mayonnaise.
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Top Tips
I like my hummus in different consistencies depending on what I’m using it for.
- For spreads, I like it a little thinner and juicier.If you find you are the same, add a little water to whatever portion you’ll be using.
- For dips, I prefer it on the thicker side and keep the recipe as is.
This hummus recipe is customizable and can be made with or without tahini.If making without tahini, replace the tahini with a good-quality extra virgin olive oil. Alternately, you can use half oil and half tahini. Feel free to vary it for your dietary needs.
For an ultra-creamy hummus, remove the skins from the chickpeas!By gently squeezing the chickpeas between your thumb and forefinger and pushing it up, the skin will gently peel off. The skins do add a fair amount of fiber, but removing them will yield a wonderful creamy hummus.
How To Make Hummus
- Add the chickpeas, tahini, garlic, lemon, cumin and salt to the bowl of a food processor.
- Blend until creamy, about 3 – 4 minutes, stopping to scrape down the sides as needed.
- Taste for flavor, adding anything else it might need. More salt, lemon, garlic or tahini?
And that’s it – creamy, delicious, and ready in minutes!
How To Store
- Refrigerator: Store any leftovers in the refrigerator for up to 5 – 6 days.
- Freezer: Hummus can be kept in the freezer for 2 months in airtight, freezer-safe containers (affiliate link). When storing, be sure to leave about 1/2 inch of air space since it will expand a little in the freezer. Let thaw in the fridge before using.
Serving Suggestions
Hummus is versatile and can be used for dipping, spreading, or binding. Here are a few ways to use this creamy condiment:
- Garnish: Top with various toppings such as a few chickpeas, pine nuts, parsley, paprika, za’atar, cumin, or a drizzle of olive oil. Use whatever combination sounds good!
- Sandwiches: Use it as a spread for sandwiches, like this Grilled Hummus Sandwichor , or in wraps like this Hummus Veggie Wrap.
- Binder: I even love it as a binder in places where you might use mayonnaise-type products, like this Mediterranean Mashed Chickpea Salad.
- Dip: Scoop it up with fresh veggie sticks, tortilla chips, pita chips, or crackers!
More Condiment Recipes!
- White Bean Hummus
- Sun-Dried Tomato Hummus
- Raw Sprouted Hummus
- Vegan Aioli
- Easy Vegan Mayo
If you try this easy condiment recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
BEST HUMMUS RECIPE
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 13 reviews
An authentic style hummus recipe, perfect for dipping and spreading! Can be made with or without tahini, and ready in about 5 minutes!
- Author: Julie | The Simple Veganista
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Makes 1 1/2 cups 1x
- Category: Condiment
- Method: food processor
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked
- 4 tablespoons tahini
- 1/4 cup water (+ 2 tablespoons as needed)
- 1 – 2 garlic cloves or 1 teaspoon garlic powder
- juice of 1 or 2 lemons, to taste
- 1/2 teaspoon cumin
- 1 tablespoon roasted pine nuts, optional
- generous pinch of himalayan salt, or to taste
Instructions
Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….garlic, lemon, salt, cumin.
Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency.
Serve with toppings of choice or plain. I have garnished here with chickpeas, sesame seeds, chopped parsley, a drizzle of olive oil and a dash of smoked paprika.
Store in airtight container in refrigerator for up to one week or so.
Notes
You can use 2 tablespoon tahini + 2 tablespoon extra virgin olive oil if you like. Alternately, use all olive oil, omitting the tahini all together and still have a great hummus. Keep in mind the olive oil will slightly color the hummus, but not in a bad way.
For ultra creamy hummus, peel the chickpeas before blending.
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