After years of recipe testing, I'm finally sharing with you my recipe for the Best Easy Hummus! This hummus recipe is extra creamy, super delicious, and so much better than store-bought. (It's quick and easy to make too)! Learn the secret tricks and tips to make the best homemade hummus ever!
Now I know there are a million hummus recipes available on the internet and in cookbooks, which is why I waited so long to post my version. But after sharing a photo of my easy homemade hummus recipe on Instagram, hundreds of you asked me to share my recipe. So today I'm finally posting it here on the blog! Yay!
Store-bought hummus is often loaded with oils and preservatives, and it can also be pricey. My homemade version is healthier, oil-free, low-calorie, and full of fiber, but still packed with flavor. It's also way more affordable with the perfect creamy texture. In my opinion, it's SO much better than store-bought! It's the best hummus recipe I've ever made...Plus you can make as many batches as you like. Endless hummus... insert Homer Simpson drooling here... Ready to learn all the tricks?
Tips for making the best hummus ever:
- Overcook the chickpeas: canned chickpeas are already cooked, but I add the canned chickpeas to a pot of water and boil them for an additional 20 minutes. This breaks the chickpeas down even further so that they are easy to blend into a smooth creamy hummus. If you are cooking chickpeas from scratch, add the baking soda to the water and cook them longer until the skins start to come off and the chickpeas as super tender.
- Add baking soda: when boiling the chickpeas I also add baking soda to the water. The baking soda helps soften the chickpea skins so they blend into the hummus, meaning you don't have to spend time peeling the chickpeas. Who has time for that!?
- Add ice: when you are blending the hummus add a few ice cubes which will help aerate the hummus and make it fluffier.
- Omit the oil: while you might think all hummus recipes contain olive oil, a lot of traditional recipes (depending on where it's made) do not contain any oil at all, and instead just drizzle some oil on top. This makes for a lighter, fluffier, and creamier hummus which is amazing! Drizzling oil on top is a nice touch, but it's totally optional.
- Use a blender (not a food processor): while a food processor will work to blend the hummus, you will get a much smoother and creamier result using a blender. Just like making smoothies, a blender will whip this hummus to a luxuriously smooth texture. Now onto making hummus!
How to Make The Best Easy Hummus:
Drain the cooked chickpeas chickpeas (also called garbanzo beans) and rinse them well. Add the chickpeas and baking soda to a medium pot and cover with water. Bring to a boil and continue to boil for 20 minutes until the chickpeas are super tender and some chickpea skins are floating in the water.
Drain and rinse well with cold water to cool down the chickpeas. The chickpeas will be falling apart and many of the skins will have come off.
Add the cooled chickpeas along with any chickpea skins to a blender. Add the tahini, fresh lemon juice, ice cubes, garlic cloves, salt, and ¼ teaspoon of ground cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy. If needed, you can add 1 tablespoon of water at a time until you reach your desired consistency.
Pour into a bowl or serving dish and enjoy plain or garnish with any optional toppings such as extra-virgin olive oil, fresh parsley, a sprinkle of spices, sesame seeds, black pepper, smoked paprika, or any other toppings you like. Then serve with your favorite veggies such as baby carrots, red pepper slices, celery sticks, or cucumbers. Or you can enjoy it with warm pita bread, in a wrap or sandwich, or as an addition to a grain bowl. Store in an air-tight container in the fridge for up to 7 days.
The Best Easy Hummus is...
- extra super creamy (just the way I like it)!
- requires no peeling of the chickpeas (yay)!
- uses no oil (unless you want to drizzle some on top)
- SO much better than store-bought
More vegan dip recipes you might like:
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
The Best Easy Hummus Recipe
For the hummus:
- 1 19oz can chickpeas (2 cups) see step 1 for prep
- ½ teaspoon baking soda
- 6 tablespoons tahini
- 3 tablespoons lemon juice
- 4 ice cubes
- 2 cloves garlic
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon cumin
- 1 - 2 tablespoons water (if needed)
Toppings and sides:
- Optional garnishes: a drizzle of olive oil, chopped parsley, smoked paprika, everything bagel seasoning, freshly ground black pepper, or chopped chives.
- To serve with: pita triangles, veggie sticks, crackers, or bread.
- Drain the chickpeas and rinse them well. Add the chickpeas and baking soda to a medium pot and cover with water. Bring to a boil and continue to boil for 20 minutes until the chickpeas are super tender and some chickpea skins are floating in the water.
- Drain and rinse well with cold water to cool down the chickpeas. The chickpeas will be falling apart and many of the skins will have come off.
- Add the cooled chickpeas along with any chickpea skins to a blender. Add the tahini, lemon juice, ice cubes, garlic, salt, and cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy. If needed, you can add 1 tablespoon of water at a time until you reach your desired consistency.
- Pour into a bowl or serving dish and enjoy plain or garnish with any optional toppings and serve with your favorite dipper. Store in an air-tight container in the fridge for up to 7 days. The hummus will get even more flavorful overnight in the fridge.