If you've never tried to make your own hummus, I'd highly recommend giving it a go. This basic homemade hummus recipe combines just a few ingredients that you can then add to as you please.
For similar vegan snack recipes, check out this spicy kidney bean dip and lemony butter bean dip.
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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 packed full of protein, vitamins, and fibre, making hummus a great go-to snack for both vegans and non-vegans alike.
Is all hummus vegan?
When buying hummus in a shop, it's always worth checking the list of ingredients to see whether it contains any non-vegan items. I've come across yoghurt and other dairy products before.
Saying that, it's not usually an issue for a plain or basic hummus, and most recipes you come across will likely be vegan.
Homemade hummus recipe
Making hummus is simply a case of throwing all the ingredients into a food processor, however it helps to do it in a certain order.
Start with the lemon juice and garlic. If your food processor isn't very powerful, or the blades might not catch all of the garlic, you can chop the garlic and mellow it in lemon juice first.
Next, add the chickpeas, tahini, lemon zest, and olive oil. Blend until smooth before adding the coriander, salt, and cold water (this helps make it light and fluffy).
Blend once more and then serve.
Serving suggestions
I like to top this off with olive oil and coriander 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
- Wraps
- Toast
- Tortilla chips
- Carrot or celery sticks
- Pasta (that’s right – hummus is great as a speedy pasta sauce)
Recipe FAQ
When it comes to homemade dips, I'd recommend using a good-quality extra-virgin olive oil.
To make this hummus oil-free, simply replace the oil with a few extra tablespoons of water or aquafaba (the liquid inside a can of chickpeas).
If you don't want to include tahini, you can either omit this altogether or substitute it for a smooth, unsweetened nut butter (e.g. peanut butter).
Store the hummus in the fridge for up to four days. For the best results, keep it in an airtight container.
Yes, you can store homemade hummus in the freezer in an airtight container for up to six months.
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
- Chillies
- Other fresh herbs
Hey you – let me know what you think
If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Kidney Bean Dip with Chilli, Cumin & Coriander
- Lemony Butter Bean Dip
- Smoky Mushroom & Red Lentil Pâté
- Crispy Baked Falafel
- Easy Pico de Gallo
- Guacamole with Chunky Tomatoes
- Rainbow Slaw with Sesame Ginger Dressing
- Crispy Smoky Roasted Chickpeas
You can also check out my full list of vegan dips.
Basic Homemade Hummus (Easy Vegan Recipe)
Ingredients
- 2x 14 oz (400 g) tins chickpeas, drained
- 2 lemons, zest and juice
- 1 large clove garlic
- 3 tablespoons tahini
- 2-3 tablespoons extra-virgin olive oil
- Approx. 4 tablespoons cold water
- Large handful fresh coriander (approx. 30 g – optional)
- Sea salt to taste
Instructions
- Blend the lemon juice and garlic together in a food processor. If your food processor isn't very powerful, or the blades might not catch all of the garlic, you can chop the garlic and mellow it in the lemon juice for a couple of minutes first.
- Next, add the chickpeas, tahini, lemon zest, and olive oil. Blend until smooth.
- Add the coriander and salt, and gradually add cold water (this will make it light and fluffy). Blend until you have a smooth, creamy consistency.
- Serve with drizzled olive oil and chopped coriander.
Notes
- Kidney Bean Dip with Chilli, Cumin & Coriander
- Lemony Butter Bean Dip
- Smoky Mushroom & Red Lentil Pâté
- Crispy Baked Falafel
- Easy Pico de Gallo
- Guacamole with Chunky Tomatoes
- Rainbow Slaw with Sesame Ginger Dressing
- Crispy Smoky Roasted Chickpeas
Nutrition
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So straight-forward and delicious. Thank you 😊
Thanks Sarah!
Great recipe - so much tastier than shop bought. Thanks Pesky
Definitely - thanks for the review!