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.
Ingredients
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.
Tahini: Tahini is similar to peanut butter, but made with sesame seeds. Look for it with Mediterranean ingredients at the grocery store or buy online. My favorite brands are Soom and Seed + Mill.
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
- Aquafaba
- Lemon juice
- Garlic
- Tahini
- Salt
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
Here are even more hummus recipes!
They will have you asking, “Where have you bean all my life?”
📖 Recipe
Easy hummus recipe
Ingredients
Instructions
- 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.
Video
Notes
Nutrition
Originally posted November 2016. Content & photographs updated March 2019.
Shell
This is a great, easy go-to recipe for hummus! It makes perfect hummus.
Cadry
I’m so glad to hear it, Shell!
Ella
I’m curious if you take the time or remove the skin off the chickpeas or do you leave it on. I’ve heard hummus will be smoother without the skin but not sure I want to spend the time removing. Thoughts?
Cadry
That’s a really good question, Ella! I had heard the same thing about chickpeas with the skins removed making a smoother hummus, and I did it exactly one time.
I didn’t feel like it made a difference at all. It was a lot of hassle for no pay off in my mind. I’ve also heard that warm chickpeas make a smoother hummus, but when I’ve tried it (using chickpeas that were fresh out of the cooking water), I didn’t notice a big difference either. I have friends, however, who swear by both of those things. So you could give it a shot once and see if it makes a difference to you!
Sarah
I want to have a hummus cook off with your Perfect Hummus and my Favorite Hummus (that’s the title on my site) and compare. That way we’ll have an excuse to eat a double batch of hummus 😉
Cadry
Yes! I love the way you think. Everyone is a winner in that competition, because we’d have double the hummus. It’s on the itinerary for my next trip to Seattle. 🙂
KZ
My love for hummus is strong! I don’t usually make my own because I love the convenience of someone else making it for me in a special flavor and I don’t have to do any dishes :). My current fave is Cool Hummus’s buffalo! I like to dip veggies but truly just want to dip bread! Pita is ideal, but I’ve been known to dip hunks of french bread in it too :). Hummus is every vegan’s lifeline. If we go too long without it, we start to deteriorate!
Cadry
Oh, I don’t know Cool Hummus, but I love the idea of a buffalo hummus. I would be all over that. I am too afraid to test your theory that if a vegan goes without hummus too long, she’ll deteriorate. Somehow I just know that you are right.
Little Vegan Bear
Your hummus is very similar to my standard make. Looks great! I’m with you – I’ll often avoid the oil or do the drizzle on top as it’s so easy for a huge amount to just get lost in something like this.
Cadry
Thanks! Yes, adding a bunch of oil just seems unnecessary. A drizzle on top can be eye catching on occasion, but I see no reason to pack in extra calories that you can’t taste by putting it inside.
Johanna @ Green Gourmet Giraffe
I like lots of tahini in hummus too – it really does make it creamy and flavoursome – I just need to try making hummus at home and convince my daughter it is better out of the blender rather than the tub! Your photos are lovely – it must feel good to update old posts and nice that you are still making the recipes!
Cadry
Ah, it can be hard to convince kids that packaged isn’t better when they’re used to a particular flavor or consistency. As a kid, I hated soup that was made from scratch. I ONLY wanted the kind out of a can. That’s hard to imagine now!
Thanks for the compliments on the photos! It does feel good to give things a freshening up. Plus, with such a visual medium, it’s no surprise that the more attractive the photo, the more likely people are to make a dish.
Amy Katz from Veggies Save The Day
Okay, Cadry, you’ve kind of blown my mind here. I didn’t think you could tell me anything I didn’t already know about hummus. But using the chickpea liquid? Whoa. I can’t wait to try your recipe!
Cadry
You’re going to love it! It makes for some really light and whippy hummus. I can’t take credit for the idea. Lots of other people do it too. It adds creaminess without diluting the flavor in a way I think you’ll like too!
Shell
Cad, I was wondering why you were hissing the last time you visited. It must have been the plastic yellow container of lemon juice in my fridge. You’ve inspired me to buy a real lemon the next time I make hummus. I’m on the Oasis hummus kick right now, but this post reminded me of how good homemade is.
Cadry
Haha! I tried to pretend I just had something stuck in my throat, but the truth is out… 😉 Definitely go for a real lemon the next time around. I feel certain that you’ll taste a difference. 🙂
Tilly
I buy a bag of lemons at a time and freeze the juice in ice cube trays. Each cube is about 2 tbsp and tastes as good as fresh when I run out of them.
Cadry
What a good idea, Tilly!
Mandy
Haha!! I’m right there with you hissing about the lemon bottles! Nothing better than fresh lemon juice. This hummus sounds wonderful and I love how you’ve left it open to change up the flavors. What a fantastic idea to use aquafaba instead of water or oil! I need to try that next time – I bet it makes it ultra creamy, too!
Cadry
Yes, I’m just so perplexed by those plastic bottles. It’s really easy to get a lemon or two as needed, and they’ll keep for a while in the fridge. Plus, fresh lemon juice is good in a variety of dishes; it’s not like they’ll go to waste. The aquafaba makes it super creamy. I think people would be very surprised to discover that there’s no oil in it.
Dianne's Vegan Kitchen
I get so lazy that I rarely make my own hummus. Your recipe does look perfect – and so easy! I like that you’ve included aquafaba!
Cadry
Would you believe this is the ONLY place I’ve used aquafaba? I still haven’t used it in any baking recipes. I’m waaaay behind! 😀
Caitlin
that hummus looks so creamy and delicious and that wrap looks to die for. i love all the new photos- they are so professional!
Cadry
Aw, thanks, Caitlin! I really appreciate hearing that. 😀
Becky Striepe
Using the aquafaba is genius! I bet it makes it so light and fluffy.
Cadry
Yes, it’s super whippy and creamy!