Easy Vegan Hummus Recipe

Do you love a bit of chickpea dip? Fancy making it yourself at home? This simple vegan hummus recipe requires just five main ingredients that you can then add to as you please!

Recipe originally published in 2019 and updated with minor changes in 2024.

For similar vegan snack recipes, check out this green pea hummus, lemony butter bean dip, spicy kidney bean dip, and broad bean dip.

To use this hummus in another recipe, see this hummus pasta with lemon and basil.

Scroll down for recipe testing notes, tips and tricks, serving suggestions, other additions, and more. 👇

What is hummus? 

Hummus is a chickpea-based dip traditionally found across the Middle East and Mediterranean. In recent decades, it's also become very popular in North America and Europe.

Chickpeas are a healthy ingredient packed full of protein, vitamins, and fibre, making hummus a great go-to snack for both vegans and non-vegans alike.

Why you'll love this recipe

• It has a smooth and creamy texture
• You can whip it up in around five minutes
• It requires just five main ingredients (plus water and salt)
• You have full control over the flavours and can easily add other ingredients such as herbs and spices

Recipe testing notes

• Food processor: It's best to use a food processor here (rather than a blender) as it requires less liquid and is easier to scrape down.
• Lemon zest: If you want a little more lemon flavour, try adding some of the zest (remember to grate before juicing). Start small and work your way up to avoid overpowering the other flavours.
• Toasted whole spices: I'll sometimes dry-toast whole spices in a pan before adding to dips like this. My favourites include cumin seeds, coriander seeds, caraway seeds, and fennel seeds (see also these recipes for black bean dip and vegan zaalouk).
• Ground spices: You could also try adding small amounts of spices such as ground cumin, ground cinnamon, chilli powder, or Cajun seasoning (you'll want to start very small and increase the amounts to taste).
• Fresh coriander: In a bid to recreate the hummus from a local falafel place here in Sheffield, I'll sometimes blend a load of fresh coriander into the mix.

Tinned vs. dried chickpeas

Tinned chickpeas are great for convenience since they've already been cooked as part of the canning process. As a result, they find their way into a lot of my recipes (including this here hummus).

However, it's also possible to use dried chickpeas that have been soaked and cooked in advance. If you're unsure of how to do this at home, check out my post on how to cook dried chickpeas.

Looking for more vegan chickpea recipes? Here are a few personal favourites of mine: 👇

Can I make hummus without tahini?

If you don't want to include tahini, you can simply add a little extra olive oil and/or water to achieve the desired consistency. You could also substitute a smooth, unsweetened nut butter such as peanut butter (although this will of course affect the final flavour).

That said, tahini is a great addition to hummus – both in terms of flavour and nutritional value – so I'd always encourage you to include it if possible (and provided you don't have a sesame allergy).

It's a wonderful ingredient that can be used in sauces, dressings, tomato tahini pasta, or even black bean burgers.

What you'll need

Here are the basic ingredients you'll need for this simple homemade hummus:

• Chickpeas for the bulk of the dip
• Lemon juice to add a bright citrus zing
• Garlic for a subtle aromatic note
• Tahini for its rich flavour and added nutrients
• Extra-virgin olive oil to create a smooth final texture

In addition to these key elements, you'll just need to add cold water and salt until you're happy with the fluffiness and seasoning.

How to make vegan hummus

Optional step: For a more mellow garlic flavour, combine the lemon juice and minced garlic in a small bowl and leave for a few minutes before continuing with the next steps.

To a food processor, add the lemon juice, minced garlic, tahini, olive oil, and half of the chickpeas. Sprinkle with a good pinch of salt and blend for 30-60 seconds until well combined.

Add the remaining chickpeas and 2 tablespoons of cold water. Blend well to combine, scraping down the sides with a spatula if necessary.

At this point, gradually add more cold water one tablespoon at a time and blend until you have a smooth, creamy consistency (the water will make the mix light and fluffy while helping to break down any small bits).

Adjust the seasoning to taste, adding any extra salt or lemon juice, and serve.

Serving suggestions

I like to top this off with olive oil and coriander or parsley leaves, but you could add other toppings such as toasted pine nuts, roasted seeds, or sumac (a bright red, tangy Middle Eastern spice). Then it's a simple case of deciding what to serve with your hummus:

• Flatbread 
• Carrot or celery sticks
• Tortilla chips
• Toast
• Wraps (along with the likes of crispy baked falafel)
• Sandwiches (use it in these vegan cucumber sandwiches)

For something a little bit different, try using your dip in this 15-minute hummus pasta! 👇

Recipe FAQ

Variations and tips for homemade hummus

Since you're using a food processor, simply throw in any additional ingredients that take your fancy:

• Roasted red peppers
• Caramelised onions 
• Sun-dried tomatoes
• Roasted garlic 
• Vegan pesto (or wild garlic pesto)
• Pickled jalapeños
• Fresh coriander and/or parsley 

More vegan recipe ideas

If you liked this recipe, you might also enjoy:

You can also check out my full list of vegan dips.

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