Our Favorite Homemade Hummus Recipe
Looking for a quick and easy classic hummus recipe? Look no further! This simple hummus (made without tahini) is creamy with a hint of garlic and spice. Vegan and gluten-free, it comes together fast and it’s SO delicious!
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: Serves 4-6 1x
- Category: Sauces and condiments
- Method: Blend
- Cuisine: American
Ingredients
Scale
- 2 cups chickpeas (cooked from scratch, or 1–15 oz can drained and rinsed 3 times)
- 1 clove garlic
- 3 Tbsp olive oil
- ½ – 1 Tbsp lemon juice
- ½ – 1 tsp cumin
- ¼ – 1 tsp cayenne pepper
- ½ tsp salt
- 2–4 Tbsp water
Instructions
- Put the garbanzo beans, olive oil, ½ 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!
Notes
- 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.
Nutrition
- Serving Size: 1
- Calories: 85
