After years of recipe testing, I’m finally sharing my best easy hummus recipe with you! This is the hummus recipe Extra creamySuper tasty, and so much Better than store bought. (It’s quick and easy to make too)! learn 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 here on the blog! Yes!
Store-bought hummus is often loaded with oil and preservatives, and can be expensive. My homemade version is healthy, oil-free, low in calories and full of fiber, but still full of flavor. It is more affordable with perfect creamy texture. In my opinion, it is much better than buying in the store! This is 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:
- Boil chickpeas over: The canned chickpeas are already cooked, but I add the canned chickpeas to a pot of water and boil for an additional 20 minutes. This breaks the chickpeas down further so they’re easier to blend into a smooth creamy hummus. If you are cooking chickpeas from scratch, add baking soda to the water and cook until the skin starts to pop and the chickpeas are very tender.
- Add Baking Soda: I also add baking soda to the water while boiling the chickpeas. The baking soda helps soften the skins of the chickpeas 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’re blending the hummus, add a few ice cubes to help aerate the hummus and make it fluffier.
- Omit the oil: While you might think that all hummus recipes contain olive oil, many traditional recipes (depending on where it’s made) don’t contain any oil at all and instead simply drizzle some oil on top. This makes a lighter, fluffier and creamier hummus that is amazing! A drizzle of oil on top is a nice touch, but it’s completely optional.
- Use a blender (not a food processor): While a food processor will work to blend the hummus, you’ll get a much smoother and creamier result using a blender. Just like making a smoothie, a blender will whip this hummus into a luxuriously smooth texture. Now onto making the hummus!
How to make the best easy hummus:
Drain and rinse cooked chickpeas (also called garbanzo beans). Add chickpeas and baking soda to a medium bowl and cover with water. Bring to a boil and simmer for 20 minutes until the chickpeas are very tender and some of the chickpea skin is floating in the water.
Wash chickpeas thoroughly with cold water to cool them. The pods will break and many will peel off.
Add cooled chickpeas with any chickpea skins to a blender. Add tahini, fresh lemon juice, ice cubes, garlic cloves, salt, and ¼ teaspoon cumin. Blend, until completely smooth and creamy, stopping to scrape down the sides as needed. If needed, you can add water 1 tablespoon at a time until you reach your desired consistency.
Pour into a bowl or serving dish and garnish plain or with any optional toppings such as extra-virgin olive oil, fresh parsley, sprinkles of spices, sesame seeds, black pepper, smoked paprika or any other toppings of your choice. Then serve with your favorite veggies like baby carrots, red pepper flakes, celery sticks or cucumber. Or you can enjoy it as an addition to warm pita bread, a wrap or sandwich, or a grain bowl. Store in an air-tight container in the refrigerator for up to 7 days.
The best easy hummus is…
- Extra super creamy (just the way I like it)!
- No need to peel chickpeas (yay)!
- Uses no oil (unless you want to drizzle some on top)
- Much better than store bought
More Vegan Dip Recipes You May 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 @itdoesnttastelike chicken on Instagram.
The best easy hummus recipe
After years of recipe testing, I’m finally sharing my best easy hummus recipe with you! This hummus recipe is extra creamy, super tasty, oil-free, requires no peeling, and is so much better than store-bought. (It’s quick and easy to make too)!
Serving: 12 Servings (makes 3 cups)
For the hummus:
- 1 19oz can chickpeas (2 cups) See step 1 for preparation
- ½ teaspoon Baking soda
- 6 table spoon tahini
- 3 table spoon lemon juice
- 4 ice cube
- 2 cloves garlic
- ¾ teaspoon salt (or taste)
- ¼ teaspoon cumin
- 1 – 2 table spoon the water (if needed)
Toppings and Sides:
- Optional Garnish: 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.
Prevent your screen from going dark
Cooking chickpeas from scratch: If you’re cooking chickpeas from scratch, add baking soda to the water and cook until the skins start to pop and the chickpeas are super tender (an additional 10-20 minutes). Add ½ teaspoon of baking soda for every 1 cup of dry chickpeas.
Worship: 1 Servings (about ¼ cup) (recipe makes 12 servings) | Calories: 91kcal | Sugars: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fats: 2g | Monounsaturated fats: 2g | Sodium: 196mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg