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:Â 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:
Vegan Spinach Artichoke Dip
Healthy Vegan Ranch Veggie Dip
Caramelized Onion Dip (vegan)
Vegan Blue Cheese Dip
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull.
(click stars to vote)
The Best Easy Hummus Recipe
Servings: servings (makes 3 cups)
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Ingredients
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.
Instructions
- 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.
Notes
Nutrition
More Vegan Appetizer Recipes You Might Enjoy:
Priscilla Ott says
I really don’t know why I never made my own hummus before. This recipe was SO easy to follow! I cannot go back to boring store bought hummus. I added a couple extra garlic cloves because that’s how I roll. I also added paprika. It was perfect!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, so happy you tried it Priscilla! Homemade hummus is the best!! 🙂
HaleyB says
I’m confused on the use of ice cubes. Could you please explain? Tyia
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi HaleyB! Adding a few ice cubes help aerate the hummus and make it fluffier. Enjoy!
Laura` says
Greetings to you!!!
I made your hummus recipe tonight. I is soooooooooo delishous!
I made a couple of changes. I did not boil the peas in baking soda. I cooked my peas in the Instant pot for 15 mins, they were soaked.
I did not have to add more water.
And I never buy tahini, but I did sub sunflower seeds for the hummus because it does not have much of a taste like peanut butter.
The way you spiced it up is wonderful.
Thank you so much!
Liz says
The details are important for making good hummus. Thanks for the great instructions. This is a solid hummus recipe. Great tasting and good texture.
MARLENE MORITZ says
This is truly the best hummus recipe that we have ever made. It's so simple, creamy and delicious. We have been making it weekly. It comes together very easily. Get ready to be hooked on hummus, we are!!
Jennifer Bivins says
Best hummus. True to its name
Nicola Bowman says
Can I say Amazing!! I make a recipe regular then I always adjust ,I added candied jalapeños so yummy!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So thilled you love it Nicola! And jalapenos sound like a great addition!
Hugh Travers says
sesame seeds no oil?
not what I am hearing.
though I will try your recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Hugh, I'm sorry, I don't understand the question, would you mind adding some more details so I can better help you?
Emma says
Delicious light and so easy to make, but I only used two tablespoons of tahini. So much lighter than shop bought ones. Great recipe as always 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much Emma! Thrilled you enjoyed it 🙂
Jobie J says
This recipe is soooo good. I have been making hummus for years but this is the creamiest. I made one small change; I cooked the drained chickpeas with the baking soda in the instant pot and cooked for two minutes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it so much Jobie 🙂
Brenda Wiley says
This recipe is fabulous! The super silky smooth consistency is so much better than what most hummus is like!
I often do not have tahini on hand, but I always have sesame seeds so I just threw in 90 grams of sesame seeds which is the same amount (by weight) as the 6 tablespoons of tahini. With a high speed blender, they purée up along with everything else just perfectly.
I increased the lemon juice by almost double, and used roasted garlic instead of raw, increasing the amount to four cloves.
Jess @ IDTLC Support says
That's great to hear!
Cait says
I made this recipe as-is but reduced the salt to less than 1/4 tsp. It was sooo good!
Would you happen to know if this freezes well? I'd love to make a big batch and freeze individual portions. Thanks!
Sam Turnbull says
So happy you love it! I generally don't recommend freezing hummus as the texture isn't as smooth and creamy afterward. But in a pinch, it's not terrible. Hope that helps!
Nicole says
I used a food processor and it still came out really nice. I might want to do it with roasted garlic, I found the aftertaste of the raw garlic kind of sharp. Thanks!
Jess @ IDTLC Support says
That sounds like a good plan! 🙂
Denette says
Super smooth, quick to put together since most is letting the chickpeas cook which is mainly hands off. I think the bagel seasoning when serving will be great.
Jess @ IDTLC Support says
Enjoy, Denette!
Jodi says
I make a lot of hummus and this is by far the creamiest!
Jess @ IDTLC Support says
Thanks for your review!
Abi says
Dreamy!!! I always wondered what the secrets were!!! I was using an immersion blender so had to leave out the ice but it was still great! I added a whole tsp of salt and a tad more lemon juice. Also used chickpea water instead of water, just because it was there! Thanks again, Sam!
Jess @ IDTLC Support says
That's great!
Cassandra says
Use the aqua faba! The chickpea water! It will make it sooooo Fluffy!
Sam Turnbull says
Hi Cassandra, yes I have tried this before. Personally, I found it watered it down too much, so I didn't like it, but of course, if you love it, go for it!
Karen says
I'm anxious to try this recipe I love chick peas and make your chick pea sandwich recipe often.
I also use my very old small ninja.
I need to invest in a food processor, any suggestions that won't break the bank. 8/10 cup thanks
Sam Turnbull says
I list my kitchen tool recommendations here. Also, note that I prefer a blender for this recipe, and not a food processor. Enjoy!!
Shirley Leger says
I like the idea of overcoming the chickpeas. I'll have to try that.
We have a nut, flax and sesame allergy in our house, and I have found that using sunflower seed butter is a reasonable substitute for the tahini in hummus recipes.
Shirley Leger says
I meant overcooking. ugh.
Nandi says
Wow, thanks for the sunflower butter tip. I’ll have to try. Tahini sauce has too much sodium.
Sam Turnbull says
Love the idea of sunflower seed butter for a substitute 🙂
Izzi says
This is super!! I've tried tons of hummus recipes, even tried shelling the chickpeas. I don't have a blender and usually use a small ninja for making hummus. This was fast, easy and whipped up the smoothest,creamiest, best-tasting ever. My new go to -thanks!
Sam Turnbull says
Yay!! So thrilled you love it so much Izzi! Thank you for the review 🙂