Making Homemade Hummus doesn’t require a culinary degree or expensive, specialty ingredients. This simple homemade hummus recipe is ready to eat in 10 minutes and the hummus ingredients are budget friendly and super easy to source. All you need is a food processor and an appetite to completely transform your weekly food prep with this fresh homemade hummus!
Is Hummus Healthy? Why You’ll Love This Hummus Recipe
- Naturally Nutritious: Yes! Hummus is a healthy, nutritious snack packed full of plant-based protein, heart-healthy fats from the olive oil and tahini, and bonus fibre with every scoop! It’s also a great snack that keeps you full and an easy way to add vegetables to your diet if you pair it with some of your favourite veggie slices!
- Perfect For Food Prep: Your homemade hummus will stay fresh in the fridge all week and is an easy grab-and-go snack or quick lunch when you’re in a hurry.
- Endlessly Customizable: Because this hummus recipe delivers a smooth and creamy base, you can easily add in your favourite twists like some everything bagel seasoning (affiliate link), hot sauce, or your choice of fresh herbs.
Simple Hummus Ingredients
- Chickpeas: 1 standard size can (540 ml or 19 oz) drained and rinsed.
- Aquafaba: Aquafaba is the liquid you pour out of the can of chickpeas. Save 1 tablespoon of this liquid to add some creaminess to the hummus recipe.
- Tahini: This is the essential ingredient that gives the homemade hummus it’s classic, hummus flavour.
- Lemon Juice: Freshly squeezed is best, but you can use store bought for convenience.
- Olive Oil: Good quality olive oil always adds to the richness of the hummus.
- Garlic: One clove of garlic to add some depth to the hummus. Toss in an extra if you’re a big garlic fan like me!
- Cumin & Salt: 1/4 tsp of each goes a long way for balance.
How to Make This Simple Homemade Hummus Recipe
- Prep the Ingredients: Drain and rinse the chickpeas (you can leave the skins – we’re keeping things easy!). Peel your garlic clove, squeeze your fresh lemon juice so you’re all ready to go.
- Blend until Smooth: Add the chickpeas, tahini, olive oil, lemon juice, fresh parsley, spices, water, and aquafaba to the food processor (affiliate link) and blend until smooth and creamy.
- Taste & Tweak: Give the homemade hummus a taste! This is when you can modify the flavour or texture as needed. If the hummus feels a bit too thick, mix in 1 tablespoon of water at a time until you get your perfect level of creaminess.
How to Store Homemade Hummus
- In the Fridge: Store your homemade hummus in the fridge for up to 7 days. If the top looks a bit dry just give it a stir with some added olive oil to bring back the creaminess.
- In the Freezer: The hummus can be frozen in a freezer safe container (affiliate link) for up to 3 months. Thaw in the fridge overnight and give it a good stir before serving as there may be some separation.
Looking for the perfect vehicle for this creamy dip? Skip the store-bought crackers and learn How to Toast A Baguette to golden, crispy perfection. It is the ultimate guide for a warm crunch for every single scoop!
Leave a Review and Connect!
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Simple Homemade Hummus Recipe (With Easy Ingredients)
Skip the store-bought tubs! This simple homemade hummus recipe comes together in just minutes using a few pantry staples. It's incredible fresh, tasty, and super creamy!
Equipment
- 1 Food Processor
Ingredients
- 19 oz Canned Chickpeas (19 oz or 540 mL can) drained & rinsed
- 1/4 cup Tahini
- 1.5 tbsp Lemon Juice Fresh or store bought
- 2 tbsp Olive Oil
- 1 clove Fresh Garlic peeled
- 2 tbsp Fresh Parsley
- 1 tbsp Aquafaba (liquid from canned chickpeas) See above ingredient list
- 3 tbsp Water
- 1/4 tsp Salt
- 1/4 tsp Cumin
Instructions
- Prepare the ingredients by draining and rinsing the chickpeas. No need to remove the skin, keep things easy and simple. Peel the garlic, squeeze your fresh lemon juice, and have all your ingredients ready to go.
- Add the drained chickpeas, tahini, lemon juice, olive oil, garlic, parsley, water, aquafaba, sat, and cumin to the food processor and blend until smooth and creamy.
- Taste the hummus and tweak as needed. If the hummus is too thick, mix in an additional 1 tablespoon of water at a time until you've reached your desired creaminess.
Save 1 tablespoon of the liquid from the can (aquafaba) to add for extra creaminess.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 to 7 days. If the top looks a little dry later on, just give it a quick stir with a tiny drizzle of olive oil to refresh it.
Serving Tip: Spread the hummus into a shallow bowl using the back of a spoon and create swirls. Garnish the top with extra chopped parsley, a sprinkle of cumin or paprika, and a final drizzle of extra virgin olive oil. The options are endless!
