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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
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.