This easy hummus recipe makes a dip that is silky smooth.
The secret ingredient? Aquafaba! (Also known as chickpea liquid.)
Just a few ingredients are required for a deliciously addictive dip that you’ll want to put on everything. Vegan & gluten-free.
There are some basics that I just have a hard time buying pre-made.
Especially when I know that a food has about 5 ingredients, how can I justify picking up the kind with a label in a plastic tub?
One such item is hummus.
While there are all kinds of varieties on grocery store shelves, this easy hummus recipe takes only minutes to prepare.
Even better, it can be made to suit your exact preferences.
Here are the ingredients you will need to make this recipe.
Chickpeas: Use canned chickpeas or the kind made from scratch. Plus, reserve the liquid from the can (aquafaba) or cooking liquid.
Aquafaba is used instead of oil, and it makes the hummus beautifully creamy.
Garlic: I recommend using a smaller clove, because a little goes a long way with raw garlic. If you desire a stronger garlic flavor, it’s easy to add more.
Lemon juice: Freshly squeezed is best.
Cumin: If you like, add cumin for depth and warmth.
Salt: A pinch of salt heightens the flavors.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Add the following to a food processor:
- Drained chickpeas
- Lemon juice
Blend until smooth, stopping occasionally to scrape down the sides.
Don’t be afraid to blend for a while to get it really smooth.
Chickpeas vary in their firmness. Firmer chickpeas require a longer blending time and/or more liquid in the form of aquafaba, oil, lemon juice, or tahini.
To make a creamier hummus, you can add more of the liquid ingredients as needed, or add a drizzle of extra virgin olive oil.
Taste the hummus and adjust to your preferences. Add more tahini, lemon juice, chickpea liquid, or garlic, as desired.
This easy hummus recipe is also nice with ½ teaspoon to a teaspoon of cumin.
Can hummus be made in a blender?
I prefer the texture of hummus made in a food processor. It’s a little denser in consistency.
Hummus made in a blender has a lighter, whippier texture that’s reminiscent of a smoothie.
If you like a really light, airy hummus, make this easy hummus recipe in a blender, and add one or two ice cubes with the other ingredients. Blend until smooth.
The very cold cubes activate the tahini and make for a hummus texture that’s almost like mayo.
I shared a picture of hummus made in a blender with ice cubes in this Instagram post.
How long does it last?
Homemade hummus lasts for about 3 to 5 days in a covered container in the refrigerator.
It can also be frozen in a freezer proof container. Move to the refrigerator to thaw.
Ways to use it
This is a terrific everyday hummus that I use all over the place.
- Add it to a rainbow veggie platter or falafel platter
- Spread it on artichoke crostini
- Add it to a brown rice bowl or falafel bowl
- Smear it on a vegan bagel sandwich
- Add a dollop to a falafel sandwich
- Pair it with black bean hummus for double hummus wraps
- Put it on toasted tortillas for an easy vegan breakfast
- Eat it with air fryer falafel (or oven baked)
More hummus recipes
Easy hummus recipe
- Combine drained chickpeas, 3 Tablespoons liquid from can, garlic, tahini, lemon juice, salt, and cumin (if using) in a food processor. Stop occasionally to scrape down the sides, until the hummus is completely creamy. Taste the hummus and add more aquafaba or tahini for added creaminess, lemon juice for tang, garlic for bite, or salt, if desired.
- Spoon the hummus into a serving dish, and top with any of the optional toppings – a few whole chickpeas, a drizzle of extra virgin olive oil, and/or a pinch of sumac or paprika.
Originally posted November 2016. Content & photographs updated March 2019.