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.

Ingredients

• chickpeas (cooked from scratch, or canned)
• garlic
• olive oil
• lemon juice
• cumin
• cayenne pepper
• salt
• water

Notes on Ingredients

Garbanzo Beans

• 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.

Olive Oil

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 1. 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).

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.

FAQs

To Serve

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