Today I’ll be teaching you how to make easy creamy hummus for a fraction of the cost of buying it. Learn the secret trick to making this hummus recipe extra creamy and light. Gluten-free and vegan. Eat it with crunchy tortilla chips or our super popular gluten-free naan bread.
What is Hummus?
Basically, hummus is a savory Middle Eastern and Mediterranean dip that is typically made with mashed chickpeas (also known as garbanzo beans), lemon juice, tahini (sesame paste), fresh garlic and salt.
Hummus is usually eaten with some sort of flatbread, usually pita bread. However, since Juan and I always seem to have a bag of corn tortilla chips lying around, we tend to accompany the hummus with tortilla chips (we like the contrast between the crunchiness of the tortilla chips and creaminess of the hummus).
Making Homemade Hummus is Easier than You’d Think
If you’ve never made your own homemade hummus before, today is the day to try it, seriously. It’s become one of our favorite dips at home. I’ve made hummus before, but it was only when Juan came home with some storebought hummus a month ago, when I really decided that I wanted to make it again.
The hummus he’d bought from a Middle Eastern restaurant was super creamy, light and airy. And I was set on replicating that. Especially since the hummus you buy at grocery stores tend to be quite expensive, and I mean, chickpeas aren’t expensive at all!
Which to Use: Dried or Canned chickpeas?
Whether you use dried or canned chickpeas to make your homemade hummus is really a matter of preference, how much time you have, and whether you prefer to save a bit more money or save a bit more time.
Dried chickpeas can usually be bought in bulk at the supermarket or grocery store, and hence are usually much cheaper. However, they do require an overnight soak and then cooking for at least 1 to 1 1/2 hours until they are softened slightly.
On the other hand, canned chickpeas tend to be a little more expensive, with the advantage being that they are already cooked and only require 20 minutes of stovetop simmer time. Even though canned chickpeas are technically pre-cooked, I would still recommend that you simmer them in hot water before making the hummus to get them to soften even further.
Can I Make Hummus without Tahini: Alternatives to Tahini
As I mentioned above, authentic hummus is traditionally made with tahini (ground hulled sesame paste), which gives hummus a “nutty” taste. However, you may not always have tahini at home, or you may not want to spend on tahini which can be quite expensive.
In that case that you choose to make hummus without tahini, you can swap out the tahini for equal amounts of almond butter or cashew butter. I personally prefer cashew butter because cashew butter is similiar in color to tahini and will not alter the color of hummus, whereas almond butter may make the hummus slightly darker in color.
The Trick to Creamy Hummus: Peel the Chickpeas!
I googled around a bit on how to make creamy hummus, and after some research, I’d say that this is probably the most important step to making your hummus deliciously creamy. While it may take up a bit more time as opposed to processing the cooked chickpeas straightaway, the benefits totally outweigh the effort you’ll spend.
Peeling the cooked chickpeas one by one can be tedious work, so here’s how to make it a little easier. Cover the cooked chickpeas in hot water and add 1 1/2 teaspoons of baking soda. Let them soak for a few minutes and then you’ll see that the skins come off much easier!
How to Make Hummus
Once you’ve got the chickpeas peeled, the bulk of the work for the homemade hummus is practically done. Now all you need to do is process the ingredients together.
But hang on, it’s not just throwing all the ingredients in the blender or food processor. You have to do it in order and there’s a trick to doing it to making the hummus lighter and airier.
First up, start by combining the peeled chickpeas, minced garlic and salt in the bowl of your high-speed blender or food processor.
Note that if you’re using a blender like I did, you may need to process the chickpeas in 2 or 3 batches (depending on the size of your blender), scraping down the sides as needed.
Once the chickpeas and garlic have been processed to a sand-like mixture, add in the liquids (tahini paste, ice water, lemon juice, and olive oil) as the motor is running, and process for a few minutes until you get a smooth, creamy mixture.
Tip: #1: It’s very important to add the liquids with the motor running as this helps to incorporate more air into the hummus and makes it lighter and airier.
Tip #2: If the hummus is too thick for your liking, you can add a extra tablespoon of water at a time until you get your desired texture.
Garnish for Contrast and Color
As a food stylist and photographer, I am always thinking about colors and textures that will make the food I’m cooking look its best. I always try to use garnishes in contrasting colors to make the food pop, and textures to make it more interesting.
In the case of this vegan hummus recipe, I highly recommend adding a drizzle of olive oil for some shine, a sprinkle of paprika and fresh chopped parsley for vibrance and contrast, and a few whole chickpeas for the final touch.
Serve this easy creamy homemade hummus with crunch tortilla chips or some sort of flatbread such as pita bread or our favorite easy gluten-free naan bread. Either way, this tastes amazing. What are you waiting for? Dig right on in!
If you enjoyed this hummus recipe, you’ll also love these other appetizers:
- Pico de Gallo (Salsa Fresca)
- Easy Gluten-Free Naan Bread (No-Yeast, Dairy-Free)
- Gluten-Free Polenta Bruschetta
- Mini Caprese Eggplant Pizzas
- Grilled Eggplant Sesame Dip (Baba Ganoush)
Here’s how to make easy creamy homemade hummus for a fraction of the cost to buy it at the store. Learn the trick to making hummus extra creamy and light. Gluten-free and vegan. Eat it with tortilla chips or our favorite easy gluten-free naan bread!
- 3 cups cooked chickpeas, (see notes below for how to prepare the chickpeas)
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 cup chilled ice water, plus more as needed
- 1/3 cup tahini paste
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Ground paprika, for garnish
- Fresh chopped parsley, for garnish
- Cover the cooked chickpeas with hot water and add 1 1/2 teaspoons of baking soda and let the chickpeas soak for a couple of minutes. Once they are done soaking, drain and rinse the chickpeas under cold water and rub the chickpeas between the palms of your hands to get the skins off, and remove the skins from the chickpeas.
- Add the peeled chickpeas, minced garlic, and salt in your high-speed blender or food processor, and process until you get a sand-like texture, scraping down the sides as you need. If you use a blender like I did, you may need to process half of chickpeas first and then add the rest a bit of the time.
- As the blender is running, add the tahini paste, chilled water, fresh lemon juice, and olive oil. (It’s important that you add the liquids as the motor is running so more air is incorporated into the hummus and this creates a lighter, airier texture). If the mixture is still too thick for your liking, add in a little bit more of chilled water at a time until you get a smooth, creamy texture.
- Serve this creamy hummus with a generous drizzle of olive oil, a sprinkle of ground paprika, whole chickpeas, and a handful of fresh chopped parsley. Accompany with tortilla chips or our favorite gluten-free naan bread.
Dried or Canned Chickpeas: If you use dried chickpeas, soak 1 cup of dried chickpeas in water overnight, and then drain the chickpeas the next day. Transfer soaked chickpeas to a pot, cover with water, and bring to a boil and then simmer for 1 to 1 1/2 hours until chickpeas are cooked. If you are using canned chickpeas, drain the chickpeas and then add them to a pot a cover with water, bring to a boil and simmer for 20 minutes to soften them a little.
Peeling the Chickpeas: Try to remove the skins from chickpeas as much as possible. It may take some time, but trust me, this really is THE trick to creamier hummus.
Tahini Paste: Tahini paste is what is traditionally used in hummus, but if you don’t have it on hand, you can also make the hummus without tahini (it just won’t be authentic). In this case, you can swap out the tahini with equal amounts of cashew butter or almond butter, but beware that the taste will be slightly different from traditional hummus.
To Serve: Traditionally hummus is usually served with some sort of flatbread such as pita bread. In our house, however, we eat 100% gluten-free and usually always have a bag of corn tortilla chips around, so we typically accompany the hummus with tortilla chips. You can also eat it with our popular recipe for easy gluten-free naan bread.
Adapted from: The Mediterranean Dish
- Category: Appetizers
- Method: Blender
- Cuisine: Middle Eastern
Keywords: vegan hummus recipe, creamy hummus, how to make hummus