If you’re looking for a super easy homemade hummus recipe, this is simply the BEST one you’ll find! We love it because it’s vegan & gluten-free; made without tahini; naturally healthy and classic with a hint of garlic; and SO delicious!
Several years ago my husband WILLINGLY started eating beans (spicy citrus black beans are his favorite), why we have a classic rice and beans dinner almost every week and why we clean out the fridge using this crunchy quinoa salad as a starting point.
Which explains why I’m sharing with you our favorite homemade hummus recipe!
Why do we love this classic-style hummus recipe?
- It’s not fussy or complicated.
- It doesn’t even call for tahini!
- It’s incredibly delicious and versatile…
- Serve it with veggies as a snack or side, in wraps or sandwiches, or with my Greek couscous and homemade pita bread!
- Perfect for vegan and gluten-free lifestyles!
- The kids love it! Pack it for lunch inside a healthy homemade lunchables.
- chickpeas (cooked from scratch, or canned)
- olive oil
- lemon juice
- cayenne pepper
Notes on Ingredients
- My preferred method for cooking garbanzo beans is the Instant Pot, although you can easily use a slow cooker too.
- Cooking dry beans from scratch is always the cheapest option, and you can save even more by buying your beans in bulk.
- If stored properly in a cool, dark location, dried beans will last up to a year!
- Note: If you’re short on time, you can use one 15 Oz can, drained and rinsed three times.
I mentioned earlier that this recipe doesn’t use tahini. Tahini is sesame seed paste, and while you CAN find it at a regular grocery store, I feel like it’s on the pricy side. Instead, we can use olive oil and still get delicious results without adding to our grocery tab!
It’s important that you use quality olive oil. I usually keep Kirkland brand in the pantry (from Costco), but there are other good brands too. I recommend reading this post for information, and to see which brands have turned out good and which are not-so-good.
Garlic + Cumin + Cayenne Pepper + Salt
Here’s where our massive boosts of flavor come into play.
- Garlic. Make sure you use fresh garlic here. The flavor of granulated garlic doesn’t come through nearly as well, and it will taste like something is missing. You can peel your own OR use the garlic that’s been peeled for you (that’s what I keep in the fridge) OR you can use the jars of minced garlic. All will work well.
- Cumin. This isn’t typically a Greek spice, but it really tastes good in this hummus.
- Cayenne Pepper. You don’t need much to give the hummus a kick, but you do need it. I recommend using ¼ tsp if you have anyone who is sensitive to spicy things. Remember you can always add more if you like it spicy!
- Salt. Salt brings out the natural flavor in everything, so you can’t skip it here… unless you’re using canned beans that had added salt to them.
Step By Step Instructions
Step 2. Process the beans until they are smooth. You may need to add water, 1 tablespoon at a time and up to 2 additional tablespoons, in order to achieve the right consistency.
Step 3. Taste the hummus and add additional spices or lemon juice if desired. I almost always add a total of 1 tsp of cumin and ¾ tsp of cayenne pepper. Process again and taste again, adjusting the spices as needed.
Step 4. Serve with raw vegetables or homemade pita bread!
Hummus Recipe Tips & Tricks
- If you’re short on time, you can use one 15 oz can of garbanzo beans, drained and rinsed three times. Remember that it’s the canned beans that tend to cause gas for sensitive tummies.
- If beans tend to make you gassy, you’ll also want to cook your own beans. I explained in this article how to de-gas beans, but those with super sensitive bellies can add a strip of kombu (seaweed) to the beans during the soaking process as well. That can also to help break down the enzymes that give you tummy troubles.
- I’ve also read that adding a slice of ginger, some fennel seeds or cumin seeds can also help.
- Whatever you add to your beans during the soaking process, be sure to remove them before you start cooking the beans. Using a metal tea ball or a silicone tea bag can help keep the small seeds together, and make it easier to remove them later on.
No doubt, peeling the beans first will yield a creamer hummus in the end. But to be honest with you, I don’t have time for that.
I’d rather add an extra tablespoon of water to make it smoother or an extra round or two in my Blendtec Blender than stand around the sink, taking the skin off the garbanzo beans.
Of course! Be sure you drain the liquid from the beans first. This is called aquafaba and CAN be used in vegan recipes, but it’s also where you’ll find the enzymes that cause gas… so that’s your call.
If you use canned beans, make sure you rinse them 3 times, thoroughly.
This recipe for hummus is the best, of course! It tastes like traditional hummus, but it’s free of the expensive tahini. Plus it’s super easy, healthy, and delicious. A perfect snack or lunch (with raw veggies, or in a sandwich or wrap) and ideal for vegan and gluten-free lifestyles!
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We love to eat hummus for any meal of the day! Try it…
- with raw veggies and olives
- or homemade crackers
- as a sandwich with homemade pita bread
- or alongside Greek couscous or Greek quinoa salad
More Hummus Recipes
Hummus isn’t just for lunch & dinner anymore!
- My kids really like chocolate hummus, but my favorite is chocolate chip cookie dough hummus. I could literally eat it with a spoon!
- Cake batter hummus and snickerdoodle hummus are also delicious as well, and perfect when you’re in the mood for something sweet but you don’t really want to ruin your good streak by taking out a tub of ice cream.
Watch How to Make Homemade Hummus
Homemade Hummus Recipe
Super easy homemade hummus recipe that is simply the BEST! This recipe is vegan, made without tahini, naturally healthy and classic with a hint of garlic.
- Prep Time: 5 mins
- Cook Time: 1 min
- Total Time: 6 mins
- Yield: Serves 4–6 1x
- Category: Sauces and condiments
- Method: Blend
- Cuisine: American
- 2 cups chickpeas (cooked from scratch, or 1–15 oz can drained and rinsed 3 times)
- 1 clove garlic
- 3 Tbsp olive oil
- 1/2 – 1 Tbsp lemon juice
- ½ – 1 tsp cumin
- ¼ – 1 tsp cayenne pepper
- ½ tsp salt
- 2–4 Tbsp water
- Put the garbanzo beans, olive oil, 1/2 Tbsp lemon juice, spices and 2 Tbsp of water in a food processor OR a high powered blender (I have a Blendtec Blender).
- Process the beans until they are smooth. You may need to add water, 1 tablespoon at a time and up to 2 additional tablespoons, in order to achieve the right consistency.
- Taste the hummus and add additional spices or lemon juice if desired. I almost always add a total of 1 tsp of cumin and ¾ tsp of cayenne pepper. Process again and taste again, adjusting the spices as needed.
- Serve with raw vegetables or homemade pita bread!
- If beans tend to make you gassy, you’ll want to cook your own beans. Those with super sensitive bellies can add a strip of kombu (seaweed) to the beans during the soaking process as well. That can also to help break down the enzymes that give you tummy troubles.
- Adding a slice of ginger, some fennel seeds or cumin seeds can also help.
- Be sure to remove them before you start cooking the beans. Using a metal tea ball or a silicone tea bag can help keep the small seeds together, and make it easier to remove them later on.
- Serving Size: 1
- Calories: 85
Keywords: hummus recipe