Creamy, zesty and full of plant-based protein, this easy-to-make hummus will quickly become a staple in your household!
I’ve been making this hummus for years and it never gets old. Whenever I serve it to friends, they always comment on how amazing it is–even my friends who usually don’t care for hummus. I love to have a batch on hand most weeks so that I can dip veggies into it for a healthy snack, use it as a spread for sandwiches or add a dollop to buddha bowls for some extra flavor. I hope you guys enjoy this simple hummus recipe as much as we do!
Before we jump into how to make this amazing hummus, let’s talk about the ingredients that you’ll need. As many of you know, the star of hummus is chickpeas. You can either use 1 can of drained and rinsed chickpeas or you can use about 1 1/2-2 cups of chickpeas that you’ve cooked from dry. In addition to chickpeas, you’ll need tahini, lemon juice, garlic, salt, cumin and olive oil. When you blend all of these ingredients together, you’ll be left with a creamy, zesty hummus!
What can I use instead of olive oil in hummus?
If you’re wanting to cut down on your oil intake or make a lighter hummus, you can definitely swap the olive oil in this recipe for water. I used to make this recipe oil-free all the time and, while it’s not as rich and decadent tasting, it is still delicious!
How to make homemade hummus
Start by draining and rinsing a can of chickpeas. Juice a couple large lemons (you’ll need 1/4 cup) and mince two small cloves of garlic.
Pour the lemon juice and tahini into your food processor and process until a smooth, thick paste forms. Scrape down the sides of your food processor with a spatula and process again for another 30 seconds. Scrape down your food processor bowl again and then add in the chickpeas, garlic, salt and cumin.
Processes everything until a thick, textured mixture forms. Scrape down the sides of the bowl and then, while the food processor is running, stream in some olive oil until a smooth hummus forms. Scrape down the food processor bowl one more time and then continue to process the hummus until it’s as smooth as possible.
Pour the hummus into a bowl and drizzle on a little more olive oil and add a dash of cumin or paprika. Serve immediately with crackers, veggie sticks or pita bread!
How to store hummus
If you have leftovers of this hummus, then simply place it in an airtight container and store it in the fridge for up to a week. The lemon keeps it nice and fresh!
How do you eat hummus?
If you’re new to hummus and aren’t quite sure how to use it, I’ve listed below some of my favorite ways to enjoy hummus:
- with veggie sticks
- with crackers
- with pita bread
- smeared on toast
- used as a spread for sandwiches
- dolloped on buddha bowls
- thinned out to make a salad dressing
- with falafel
- straight off a spoon!
Is hummus plant-based?
Yes! Hummus is an amazing condiment to incorporate into your diet if you’re trying to eat a more plant-based diet. It’s full of plant-based protein and healthy fats and pairs well with a lot of savory meals. Plus, it’s versatile! Get creative and make hummus with different kinds of beans and herbs OR even go sweet and try out chocolate hummus or cookie dough hummus!
Looking for more, unique hummus recipes?
I’ve created quite a few different variations of hummus over the years and, while they are not traditional, they are delicious! Check them out by clicking on the links below!
- Curried Carrot White Bean Hummus
- Oil-Free Beetroot Hummus
- Okara (Soy Milk Pulp) Hummus
- Pumpkin Hummus
- 5 Ingredient Date Sweetened Chickpea Cookie Dough
- Chocolate Hummus
- 1/4 cup freshly squeezed lemon juice (2-4 lemons)
- 3 tablespoons tahini
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 small cloves garlic, minced
- 3/4 teaspoons salt
- 1/2 teaspoon ground cumin
- 3-4 tablespoons olive oil (or water)
- Pour the lemon juice and tahini into your food processor and process on high until a thick paste forms. Scrape down the bowl of your processor with a spatula and process again for a few more seconds.
- Add in the chickpeas, minced garlic, salt and cumin and process for a minute or until everything is thick and combined. Again, scrape down the sides of the bowl.
- While the food processor is running, slowly stream in the olive oil (or water) until a smooth, creamy hummus forms. Make sure to add the olive oil slowly so you don't add to much and end up with an over-runny hummus.
- Taste and add more salt if needed. Serve immediately with an extra drizzle of olive oil and a dash of cumin or store in an airtight container in the fridge for a week.
Nutrition InformationYield 8 Serving Size 1 serving
Amount Per Serving Calories 61Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 351mgCarbohydrates 11gFiber 3gSugar 2gProtein 3g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.
If you enjoyed this recipe, be sure to give it a 5 star rating by clicking on the stars in the recipe box. Be sure to leave a comment down below and share it with your friends!