Deliciously creamy Homemade Hummus – made with just a handful of ingredients and ready in 10 minutes or less. SO GOOD you’ll never want store bought again!
Have you ever had a food you’ve eaten so much of that you had to take a little break from it? For me… that was hummus.
I went through a definite “hummus phase” in my early 30’s where I would literally buy a new container of it every time I went to the grocery store. My favorite was roasted red pepper… and I went through it like no other. To the point where I actually wanted nothing to do with it!
That is, until now. Because some time has passed… and what do you know… I’ve been craving hummus all over again. But this time I knew I needed to make my own. And, of course, share it with all of you!
This hummus recipe is literally the best I’ve ever had. And you know I’ve had a lot! Made with canned chickpeas, aquafaba, and a healthy dose of tahini for an extra creamy texture… I seasoned it simply with lemon juice, garlic, and salt. And let me tell you it’s the ONLY hummus I want to eat from this point forward.
what you’ll need for this recipe
Chickpeas – I used one 15 ounce can of chickpeas (aka garbanzo beans). The chickpeas should be drained, but be sure to reserve the liquid, called “aquafaba”, for the recipe. I used about 1/3 cup of the aquafaba.
Tahini – I added 1/2 cup tahini for flavor and a smooth, creamy texture. Tahini can be found near the peanut butter at most grocery stores.
Lemon juice – I added 2 Tablespoons lemon juice to give the hummus a bright pop of flavor. Fresh or bottled will both work fine.
Garlic – I also added 2 cloves minced garlic (feel free to add more to taste!)
Sea salt – I used 1 teaspoon sea salt to bring out all the flavors in this recipe.
Olive oil – I drizzled the finished product with olive oil and garnished it with paprika and fresh parsley. Feel free to leave it plain or garnish it any way you’d like.
how to make homemade hummus
Combine the ingredients in a food processor. Combine drained chickpeas, 1/4 cup aquafaba, tahini, lemon juice, garlic, and sea salt in a food processor.
Blend for 2-3 minutes. Process for 2-3 minutes, until smooth and creamy. Add more aquafaba as desired to reach desired texture.
Transfer to a serving bowl & garnish. Transfer hummus to a serving bowl, drizzle with olive oil, and garnish as desired. Serve with pita bread, pretzels, veggies, or any of your favorite dippers!
Recipe Variations
- Add extra roasted garlic cloves to make roasted garlic hummus
- Add jarred roasted red peppers to make red pepper hummus
- Blend in 1 large, ripe avocado to make avocado hummus
- Add smoked paprika, cayenne pepper, onion powder, or any of your favorite seasonings
- Add more or less tahini to taste
- Substitute cashew butter, sunflower butter, or Greek yogurt for the tahini
- Garnish with sriracha or red pepper flakes for extra heat
- Top with olive tapenade, roasted tomatoes, or any of your favorite additions
storage tips
Hummus can be stored in an airtight container in the refrigerator for up to one week. Enjoy straight from the fridge, at room temperature, or even warmed up in the oven or microwave.
More Chickpea Recipes
Chickpeas are a delicious protein and fiber-packed ingredient that’s easy to incorporate into so many recipes. These are some of our favorites!
Hummus
Equipment
- food processor
Ingredients
- 15 ounces canned chickpeas drain & reserve liquid "aquafaba"
- 1/2 cup tahini
- 1/3 cup aquafaba
- 2 Tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon sea salt
- olive oil extra virgin
Instructions
- Combine drained chickpeas, tahini, aquafaba, lemon juice, minced garlic, and sea salt in a food processor.
- Blend for 2-3 minutes, until smooth and creamy.
- Transfer to a serving bowl, drizzle with olive oil and garnish as desired.
- Serve with warm pita bread or any of your favorite dippers.
planet clicker says
I’ll definitely be trying this out soon, especially with a drizzle of olive oil and a sprinkle of smoked paprika on top. Thanks for sharing such a versatile and approachable recipe!