Best hummus recipe ever - ready in just 10 minutes! No need to soak chickpeas with water overnight or remove the skins! This better than store bought, creamy smooth homemade hummus is always on hand in our fridge!
Hummus is readily available in most local shops or supermarkets. But the quality varies significantly. And if you’re like me, you get tired of checking ingredients or trying to avoid preservatives. Who doesn’t want to see exactly what goes into your food, and make sure it’s super fresh?
I’m here to tell you that there’s just no need to buy shop bought hummus ever again! That’s right! This super fresh homemade hummus is far better than store bought and really easy to make. You can make enough for days ahead in no time at all!
Originating in the Middle East, hummus is translated as chickpeas in Arabic. I first tried restaurant hummus on Edgware Road in central London where Middle Eastern restaurants line the street and compete for your business.
One that really stood out was at a Lebanese restaurant - it was super creamy, rich and silky smooth. It was delicious!
I decided that I would put my research to good use and make my own, and work on it until it was just as delicious – and I admit to getting a bit obsessed with it!
So friends, read on for this hummus recipe that delivers a super creamy, smooth and healthy hummus from scratch!
Why is this Hummus Recipe Special?
Is hummus vegan? Not all shop bought hummus is vegan friendly – sometimes there’s dairy it it. So, we used to check the ingredients continuously and buy vegan hummus at our local shops. But there is just no reason to buy when you can make fresh, creamy hummus at home.
This is our go to staple for just about anything from snacks to full meals. There’s just so many things you can do with hummus!
1. Easy Hummus Recipe
When I first started experimenting with making hummus, I used to soak chickpeas overnight. Then I cooked them on a stove for more than an hour before putting them in a food processor.
But why go to that trouble when you can use canned chickpeas? It’s far less hassle, and is every bit as tasty.
2. Ultra creamy and silky smooth
Our hummus recipe is simple, healthy and vegan friendly. It's super creamy, nutty and smooth.
So, how do you make it so smooth?
Many people suggest that you need to peel chickpeas to get smooth hummus. But there's really no need, and who wants the hassle? The secret to smooth hummus is baking soda.
No peeling skins anymore!
3. With or without tahini
I love the tahini taste in this hummus recipe, but not everyone likes tahini.
If you like hummus without tahini, try more olive oil or avocado oil. Or replace tahini with sesame paste or peanut butter. When tahini is short in our pantry, I use both these options, and they work well.
4. Healthy homemade hummus
Healthy homemade hummus is a big step above the shop bought. Tasty freshly made hummus is hard to beat. Perfect as a super healthy snack with carrot, celery, raw broccoli, and cucumber.
There’s also hummus with crackers or pita bread as the ultimate picnic pleaser. Hummus as a creamy pasta sauce is also delicious!
Leave your favourite hummus combinations in the comments below – we’d love to hear them!
The Ingredients for the Best Hummus
Chickpeas: The best option for this hummus recipe is to use canned chickpeas. It’s so quick, and you can keep the canned chickpea juice as aquafaba and make vegan whipped cream alternative.
Of course, you can buy raw chickpeas, soak them in water overnight and then cook them on the stove for an hour if you have more time. But it’s really not necessary.
Tahini: It's a binding agent to stick chickpeas together. I absolutely love hummus with tahini. I use 'hulled tahini', not unhulled. The outer shell of sesame seeds is removed and has more creamier and milder taste. (source)
Lemon juice: Use freshly squeezed lemon juice. That makes hummus fresh and alive. I also add minced garlic.
Salt: I use Himalayan salt or sea salt for the seasonings for hummus. It’s worth using good quality salt for this. Freshly ground black pepper is a must too.
How to make spicy hummus
The garlic and spices give it a bit of kick to make it a slightly spicy hummus recipe:
- Add a few spices in hummus such as ground cumin powder and paprika bring it alive.
- Tahini and fresh lemon juice round out the flavour of this spicy garlic hummus!
- Of course, you can add more spices for hummus to make your own version. Customise until your heart’s content – it’s fun!
Hummus spices we add:
- Ground cumin
- Pine seeds
These spices in hummus levels up the one you make. Ground cumin powder little more luxurious and brings hummus one rank up. Chili is optional.
Consistency of our Lebanese inspired hummus is lighter, smoother and looser than your shop bought hummus. The first few times I made hummus with canned chickpeas, it was lumpy and grainy. To be honest, the taste was not so great either.
1. Making hummus extra-smooth
The reason why hummus is not extra-smooth and creamy is because of chickpea skins. Removing chickpea skins is really annoying. No problem. Baking soda softens chickpea skins.
So, the secret to smooth hummus is to use a bit of baking soda. It helps canned chickpeas become silky smooth to meet the Lebanese hummus creaminess. You do not need to remove skins.
2. No soaking chickpeas overnight
With the baking soda, you don't need to soak chickpeas overnight and to boil them for an hour or peel chickpea skins!
Make sure you don't forget to drain chickpea water out of the canned chickpeas and keep it for aquafaba.
3. Softening garlic flavour
Garlic is great, but we don't want to overpower the hummus with garlic. To soften the flavour, I've learned to place the minced garlic into the freshly squeezed lemon juice and leave it for 5 minutes while I cook chickpeas.
That's it! No need to soak chickpeas with water overnight or remove the skins!
Garnish for hummus
- Drizzle with olive oil
- Sprinkle it with paprika powder
- Add chopped parsley
- Add pine nuts
Hummus serving variations
Hummus is versatile. It can be used for crackers, fresh vegetables, sauces, salad dressing and much more!
Salad – Dollop a few spoonfuls of hummus into a green leafy salad. Drizzle with olive oil, and add salt, black pepper and herbs. A simple but delicious salad is ready in no time!
Sauces - Hummus also does work as a cream sauce for pasta. Find out my vegan creamy hummus pasta.
Wraps - who doesn’t like hummus with pita bread? Add in some falafels and lettuce and you’ve got a super tasty lunch. Tortillas and tacos work well too!
Dipping - Scoop up beautifully smooth and creamy hummus with your favourite vegetables. Hummus with veggies is perfect for any social occasion. Of course crackers or corn chips are also winners.
Tips for the Best Hummus
How long does the hummus last?
Transfer the leftover hummus into an airtight container. The surface of hummus can be dried out shortly after you use. So, keep it into the container as soon as possible. Leave it in the fridge for up to 5 days.
Can you freeze hummus?
Yes! You can freeze hummus.
Place the hummus in an airtight freezer bag (removing as much air as possible). It's easy to defrost and use it if it's divided into small portion sizes. Keep the hummus in the freezer for one month.
Food processor, mixer or blender
I recommend using a food processor for this recipe. I tried it with both a mixer and a blender. The food processor is the best for hummus to make it as creamy as possible.
Yes! Hummus is often gluten free. But some shop bought hummus contains gluten. So double check the label. All ingredients we use for this hummus recipe are gluten-free.
More Hummus Recipes
Sun-dried Tomato Hummus
Recipes with Hummus
- 1⅓ cup chickpeas (400g 1 can yielding 286g)
- ½ cup tahini (120g)
- ¼ cup fresh lemon juice (60ml)
- 1 tablespoon extra virgin olive oil (15ml)
- ½ teaspoon baking soda
- 1 clove fresh garlic
- ½ teaspoon ground cumin
- ¾ teaspoon Himalayan salt (or sea salt)
- 2 tablespoon iced cold water (add extra one or two tbsp if necessary)
- paprika powder (optional to garnish)
- fresh parsley (optional to garnish)
- olive oil (optional to garnish)
- pine nuts (optional to garnish)
- Drain chickpea water out of the can. (you can keep the unused water for another recipe needing aquafaba - vegan whipped cream.
- Leave minced garlic in fresh lemon juice for 5 minutes in a food processor while you cook chickpeas.
- Transfer chickpeas into a small pan. Add baking soda and combine chickpeas with a spatula. Add water at the half of chickpeas. Cook chickpeas for 5 minutes at high heat. Stair occasionally. Transfer chickpeas into a strainer and wash them with the running water for 20 seconds. No need to remove skins. Set aside.
- Add tahini, ice cold water, ground cumin and Himalayan salt onto the garlic lemon juice in the food processor. Keep processing for one minute.
- Add cooked chickpeas into the food processor. Keep processing for one minute. Check out the consistency you prefer. Scrape down the sides of the processor. Add olive oil and keep processing for 10 seconds.
- That's it! Garnish and serve!