How To Make (The Creamiest) Hummus Ever (Gluten Free, Dairy Free, Vegan) - This is my go-to homemade hummus recipe that makes the creamiest hummus EVER. Once you taste this homemade version, you’ll never go back to the store-bought stuff. Healthy recipes. Healthy snack ideas. Healthy snack ideas. Dip recipes. Vegan recipes. Healthy vegan snacks. Healthy lunch ideas. Vegan lunch. Chickpeas recipe. Tahini recipe. #hummus #homemade #vegan #healthyfood #recipes
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How To Make (The Creamiest) Hummus Recipe

This is my go-to homemade hummus recipe that makes the creamiest hummus EVER. Once you taste this homemade version, you’ll never go back to the store-bought stuff. 

Course Appetizer/Snack, How To
Cuisine Dairy Free, Gluten Free, Vegan
Keyword homemade hummus recipe, how to make hummus, how to make hummus from scratch, quick hummus recipe, vegan hummus recipe
Prep Time 15 minutes
Servings 1 cup hummus
Author Kat | The Loopy Whisk

Ingredients

  • 2 1/2 cups (270 g) chickpeas (either from a can or cooked as per instructions)
  • 1 clove of garlic
  • 3/8 cup lemon juice
  • 3/8 cup (75 g) tahini
  • salt + pepper to taste
  • ~1/4 cup (~60 g) cold water

Instructions

  1. Peel the chickpeas.

    If the outer skin is difficult to remove, place the chickpeas into a saucepan and cover with water. Heat until only just hot – this will "loosen" the outer skin and make it easy to peel off.

  2. In a food processor, blend the peeled chickpeas, garlic clove and lemon juice until you get a paste.

  3. Add the tahini and blend until smooth.

  4. Season to taste.

  5. While blending, slowly drizzle in the cold water – the hummus will get super creamy. Adjust seasoning if needed.

  6. Serve with a drizzling of olive oil and a pinch of smoked paprika.

  7. The homemade hummus keeps well in a tightly closed container in the fridge for 3 - 5 days. If frozen, it keeps for up to 6 months.