A simple recipe for how to make hummus that's creamy, rich, and delicious. This easy hummus recipe takes just a few steps to smooth, moreish hummus heaven!Plus, it is cost-effective, gluten-free, vegan, oil-free, and addictively delicious. Plus, the ultimate hummus FAQ guide - for all the top questions you could ever have about making homemade hummus!
Add all the ingredients to a blender/food processor and blend smooth. Add a bit of ice water to help achieve your desired consistency (2-3Tbps). Serve!
For a lighter, creamier version
Add the tahini and lemon juice to the food processor and blend for a minute or so. This will whip up the mix into a thick creamy tahini paste that helps to elevate the hummus.
Add the remaining ingredients and blend until smooth. If you find that it's still a bit thick, then add a drizzle of extra virgin olive oil.
How to Serve
Serve immediately or store for later. I prefer my hummus when it's at room temperature, so always remove the portion I want from the fridge 30-45 minutes before serving. This is optional, but I think it makes a difference.
How To Store
Store your homemade hummus in an airtight container in the fridge for between 4-7 days. For further 'protection' in helping the hummus last longer, you can pour a thin layer of olive oil over the hummus ,and this will help 'seal' it and keep it moist.You can also freeze it in an airtight freezer-safe container, leaving a little space at the top (as it'll expand slightly as it freezes). I like to place individual portions in XL ice-cube trays for 4-6months. You can, optionally, add a small layer of olive oil over the hummus to lock in moisture. To thaw the hummus, leave it in the fridge overnight. Give it a good stir before eating (as it may separate slightly as it thaws). Once thawed, eat within 5 days. If you find that it's slightly more grainy after thawing, then you can chuck it back in a blender with a spoonful of water or oil. Note that flavored hummus recipes may lose a little flavor upon thawing.
Top Tips on how to get the hummus smoothThere are several top tips to making a super smooth hummus. First of all, using a high-speed, high-powered blender or food processor will help to yield smoother results. However, below are my absolute top tips.
Use 'overcooked' chickpeas - One method for creamy chickpeas involves removing all the skins from the chickpeas, and who has time for that? Instead, you can simply cook your chickpeas for longer than required until they're slightly mushy. It helps to add some baking soda to the pan while cooking, and this will help to break down the beans. More tender chickpeas, almost al dente, will blend into more gritty/grainy hummus. The more mushy and soft they are, the smoother the hummus will be.
I use around 1tsp of baking soda per cup of dried chickpeas used in the recipe and around 1/2tsp for one can of chickpeas. Boil the chickpeas with the baking soda (if using tinned, then 15-20 minutes should be more than enough - but you want the chickpeas to look super mushy). Once cooked, drain and rinse the chickpeas well.Note - that cooking chickpeas with baking soda can make them brown more. However, the blended hummus should be a very similar shade to what it always is.
Peel The Chickpeas - Okay, I know I just basically said it's not worth it. But, if you do have the time (or find that kind of activity cathartic), then you can peel the chickpeas. This will take around 10 minutes but will make a noticeable difference to the texture of the hummus.
As mentioned above, I love the flavor of raw garlic in my hummus. However, you can 'mellow' the garlic by soaking it in lemon juice for a few minutes first. Alternatively, use roasted garlic for a smokey, rich garlic flavor.
The amount of time you allow your blender/food processor to run will always have a massive effect, in my opinion. Don't be afraid to let it run for a few minutes, smooth down the edges of the jug, and then blend for longer - until super smooth.
The Garnish - Just because you want an easy hummus recipe, doesn't mean you don't deserve a delicious one. I think that the garnish for homemade hummus can have an AH-MAZING impact on the dish. You could drizzle a little extra virgin olive oil, sprinkle with sumac, paprika, sesame seeds, pine nuts, or za'atar, or even fresh herbs like parsley, cilantro, etc.
Read more top FAQs and tips in the main body of the post!