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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.
Chickpeas
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.
Garlic
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.
Tahini
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.
Lemon juice
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
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
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.
Becky Striepe says
Using the aquafaba is genius! I bet it makes it so light and fluffy.
Cadry says
Yes, it’s super whippy and creamy!
Caitlin says
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 says
Aw, thanks, Caitlin! I really appreciate hearing that. 😀
Dianne's Vegan Kitchen says
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 says
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! 😀
Mandy says
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 says
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.
Shell says
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 says
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 says
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 says
What a good idea, Tilly!
Amy Katz from Veggies Save The Day says
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 says
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!
Johanna @ Green Gourmet Giraffe says
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 says
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.
Little Vegan Bear says
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 says
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.
KZ says
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 says
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.
Sarah says
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 says
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. 🙂
Ella says
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 says
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!
Shell says
This is a great, easy go-to recipe for hummus! It makes perfect hummus.
Cadry says
I’m so glad to hear it, Shell!