Here’s how to make easy creamy homemade hummus for a fraction of the cost to buy it at the store. Learn the trick to making hummus extra creamy and light. Gluten-free and vegan. Eat it with tortilla chips or our favorite easy gluten-free naan bread!
- 3 cups cooked chickpeas, (see notes below for how to prepare the chickpeas)
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 cup chilled ice water, plus more as needed
- 1/3 cup tahini paste
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Ground paprika, for garnish
- Fresh chopped parsley, for garnish
- Cover the cooked chickpeas with hot water and add 1 1/2 teaspoons of baking soda and let the chickpeas soak for a couple of minutes. Once they are done soaking, drain and rinse the chickpeas under cold water and rub the chickpeas between the palms of your hands to get the skins off, and remove the skins from the chickpeas.
- Add the peeled chickpeas, minced garlic, and salt in your high-speed blender or food processor, and process until you get a sand-like texture, scraping down the sides as you need. If you use a blender like I did, you may need to process half of chickpeas first and then add the rest a bit of the time.
- As the blender is running, add the tahini paste, chilled water, fresh lemon juice, and olive oil. (It’s important that you add the liquids as the motor is running so more air is incorporated into the hummus and this creates a lighter, airier texture). If the mixture is still too thick for your liking, add in a little bit more of chilled water at a time until you get a smooth, creamy texture.
- Serve this creamy hummus with a generous drizzle of olive oil, a sprinkle of ground paprika, whole chickpeas, and a handful of fresh chopped parsley. Accompany with tortilla chips or our favorite gluten-free naan bread.
Dried or Canned Chickpeas: If you use dried chickpeas, soak 1 cup of dried chickpeas in water overnight, and then drain the chickpeas the next day. Transfer soaked chickpeas to a pot, cover with water, and bring to a boil and then simmer for 1 to 1 1/2 hours until chickpeas are cooked. If you are using canned chickpeas, drain the chickpeas and then add them to a pot a cover with water, bring to a boil and simmer for 20 minutes to soften them a little.
Peeling the Chickpeas: Try to remove the skins from chickpeas as much as possible. It may take some time, but trust me, this really is THE trick to creamier hummus.
Tahini Paste: Tahini paste is what is traditionally used in hummus, but if you don’t have it on hand, you can also make the hummus without tahini (it just won’t be authentic). In this case, you can swap out the tahini with equal amounts of cashew butter or almond butter, but beware that the taste will be slightly different from traditional hummus.
To Serve: Traditionally hummus is usually served with some sort of flatbread such as pita bread. In our house, however, we eat 100% gluten-free and usually always have a bag of corn tortilla chips around, so we typically accompany the hummus with tortilla chips. You can also eat it with our popular recipe for easy gluten-free naan bread.
Adapted from: The Mediterranean Dish
- Category: Appetizers
- Method: Blender
- Cuisine: Middle Eastern
Keywords: vegan hummus recipe, creamy hummus, how to make hummus