This creamy hummus recipe is so easy and quick to make and a great vegan staple that can be modified in so many different ways. This Middle Eastern dip is packed with flavour and made with simple ingredients you probably already have at home. I always make sure I have a glass of homemade hummus in my fridge because it’s so delicious with homemade gluten-free bread and it also makes a lovely base for dressings.
What ingredients do you need to make hummus?
Chickpeas: I always use canned chickpeas to make hummus, but you can also use dried ones and soak them according to package instructions.
Water: To make the hummus extra creamy.
Tahini: Make sure you’re using an organic sesame paste for this recipe.
Garlic: I mean, what would hummus be without garlic?
Lemon Juice: Freshly squeezed for a longer shelf life and a touch of acidity.
Cumin: For that lovely oriental flavour.
Baking powder: To soften the chickpeas.
Salt: For seasoning.
How to make the best creamy hummus
Step 1: Drain chickpeas. Put chickpeas in a small pot along with one peeled clove of garlic. Cover with water, add a teaspoon of baking powder and cook for 30 minutes until the chickpeas are soft.
Step 2: Put chickpeas, water, clove of garlic, tahini, lemon juice, cumin and salt into a food processor or high speed blender and blend until smooth. Garnish with fresh parsley, coriander or sesame seeds.
You can easily modify this basic hummus recipe by adding roasted peppers, sun-dried tomatoes, beets or avocado. Another tasty option are fresh herbs like parsley, basil, coriander or mint, leafy greens like spinach or rocket, or spices like curry – the possibilities are endless so have fun experimenting.
How to store homemade hummus
You can store your homemade hummus in an airtight container and keep in the fridge for up to one week. I recommend taking the hummus out of the fridge a couple of minutes before serving because it tastes nicer at room temperature.
This creamy hummus recipe is:
- Quick and easy to make
More Vegan Snack Recipes To Try:
- Oat Potato Bread Rolls
- Hummus Tomato Bruschetta
- Roasted Chickpea Tacos
- 3 Ingredient Quinoa Pizza Base with Fried Vegetables
If you try this easy vegan creamy hummus recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
- 1 High Speed Blender or Food Processor
- 400 g canned chickpeas
- 1 clove of garlic
- 1 tsp baking powder
- 45 ml water
- 65 g tahini
- 1/2 lemon juiced
- 1 tsp cumin
- salt and pepper to taste
- Drain chickpeas.
- Put chickpeas in a small pot along with one peeled clove of garlic. Cover with water, add a teaspoon of baking powder and cook for 30 minutes.
- Put chickpeas, water, clove of garlic, tahini, lemon juice, cumin and salt into a food processor or high speed blender and blend until smooth.
- Garnish with fresh parsley, coriander or sesame seeds.
- Store in the fridge for up to a week.