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.
Easy hummus recipe
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.
Hummus can be made with canned chickpeas or chickpeas cooked from scratch.
I used to always cook beans from scratch using dried chickpeas. However, these days I buy canned chickpeas. (I make sure to buy cans that are BPA free.)
Some people swear there’s a huge difference between homemade and canned beans for hummus. But I’ve never found it to be particularly relevant in terms of outcome.
One thing that can play a part is how soft or hard the chickpeas are that you’re using. Firmer chickpeas are going to require a longer blending time and/or more liquid in the form of aquafaba, oil, lemon juice, or tahini.
My favorite canned chickpeas are from Field Day. Trader Joe’s canned chickpeas tend to be on the denser/drier side. They require longer blending and/or more liquid.
While garlic is available all year ‘round, there’s nothing like the plump, juicy cloves of fresh garlic that are available at the farmers market. They kind of snap when you slice into them.
For hummus, I recommend using smaller cloves, because a little goes a long way with raw garlic. If you desire a stronger garlic flavor, it’s easy to add another clove.
When I first started making homemade hummus, I was sparing with the tahini. So foolish!
Now I put in at least 2 Tablespoons and even 3 on some days. Creamy, nutty tahini is what makes hummus delicious. (Tahini is actually made from sesame seeds, though. Not nuts.)
I used to buy whatever jarred tahini was on the shelf. I figured with sesame seeds as the only ingredient, what difference could it make?
Then I was unfortunately introduced to Soom tahini, and it ruined me for all others. (This post isn’t sponsored by them. I just really like their tahini.)
It is perfectly smooth and not gritty like some other tahini. Plus, it doesn’t require any stirring. It’s beautifully runny on its own.
Freshly squeezed, of course!
Chickpea brine (a.k.a. aquafaba)
Finally, I use the chickpea brine from canned (or homemade) chickpeas to finish out the hummus.
Many people use oil or water to thin hummus. But by using chickpea liquid, you keep all of that chickpea flavor without diluting it.
Plus, chickpea liquid (also known as aquafaba) makes the hummus beautifully creamy.
I’m not anti-oil, but I figure I might as well save it for where I can really taste it.
If you’re in the mood for a bit of oil, simply drizzle it on top just before serving along with a pinch of sumac or paprika. A smattering of pine nuts on top is also a nice touch.
How to make this easy hummus recipe
Add drained chickpeas, aquafaba, lemon juice, garlic, tahini, and a pinch of salt to a food processor. Blend until smooth, stopping occasionally to scrape down the sides.
Don’t be afraid to blend for a while to get it really smooth. 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 hummus last?
Homemade hummus lasts for about 3 to 5 days in a covered container in the refrigerator.
Ways to use this easy hummus recipe
This is a terrific everyday hummus that I use all over the place.
- Serve with crackers, homemade pita chips, and/or raw vegetables for dipping.
- Spread it on artichoke crostini with marinated cashews.
- Add it to a brown rice bowl with easy roasted cauliflower.
- Smear it on a vegan bagel sandwich with sliced vegetables.
- Pair it with black bean hummus for double hummus wraps.
- Put it on toasted tortillas for an easy vegan breakfast.
- Eat it with falafel.
Easy hummus recipe
- 15 ounces chickpeas drained from can (or 1 1/2 cups chickpeas)*
- 3 Tablespoons brine from can of chickpeas also known as aquafaba
- 1 small clove garlic
- 2 Tablespoons tahini
- 1 Tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon cumin optional (Add up to a teaspoon, if desired)
- A few whole chickpeas, a drizzle of extra virgin olive oil, and a pinch of sumac or paprika Optional toppings
- Combine chickpeas, brine, 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 any additional aquafaba, garlic, tahini, lemon juice, or salt to adjust as 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.
More easy hummus recipes I think you’ll enjoy:
- Pizza hummus (a.k.a. sun-dried tomato hummus)
- Kalamata olive hummus with artichokes
- Pumpkin hummus
- Cucumber dill hummus
Originally posted November 2016. Content & photographs updated March 2019.