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    Home Β» Recipes Β» Basic Homemade Hummus (Easy Vegan Recipe)

    Basic Homemade Hummus (Easy Vegan Recipe)

    Dec 31, 2019 by The Pesky Vegan | 4 Comments

    214 shares
    Jump to Recipe >

    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.

    Homemade Hummus

    For similar vegan snack recipes, check out this spicy kidney bean dip, lemony butter bean dip, and broad bean dip. To use this hummus in another recipe, see this hummus pasta with lemon and basil.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    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.

    Homemade Hummus

    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 

    Hummus Ingredients

    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.

    Garlic in Lemon Juice

    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.

    Hummus in Food Processor

    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
    • Sandwiches (use it in these vegan cucumber sandwiches) 
    • Toast 
    • Tortilla chips 
    • Carrot or celery sticks 
    • Pasta (that’s right – hummus is great as a speedy pasta sauce) 
    Hummus with Olive Oil

    Recipe FAQ

    Which oil is best?

    When it comes to homemade dips, I'd recommend using a good-quality extra-virgin olive oil.

    Can I make this oil-free?

    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).

    Can I make it without tahini?

    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).

    How long will homemade hummus last in the fridge?

    Store the hummus in the fridge for up to four days. For the best results, keep it in an airtight container.

    Can I freeze it?

    Yes, you can store homemade hummus in the freezer in an airtight container for up to six months.

    Variations and tips for homemade hummus

    Hummus Close-Up

    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 πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

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    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Kidney Bean Dip with Chilli, Cumin & Coriander
    • Lemony Butter Bean Dip
    • Vegan Biryani with Chickpeas
    • Peanut Chickpea Stir-Fry
    • Tofu Cream Cheese
    • Easy Pico de Gallo
    • Roasted Green Peas
    • Crispy Smoky Roasted Chickpeas

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

    Homemade Hummus

    Basic Homemade Hummus (Easy Vegan Recipe)

    The Pesky Vegan
    This basic hummus recipe combines just a few ingredients that you can then add to as you please. If you've never tried to make your own hummus, give it a go!
    5 from 2 votes
    Rate this Recipe Print Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Appetizer, Snack
    Cuisine Mediterranean, Vegan
    Servings 8
    Calories 134 kcal

    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
    Prevent your screen from going dark

    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.
      To use in another recipe, try out this easy hummus pasta.
    Rate this recipe πŸ‘‡

    Notes

    Olive oil: When it comes to homemade dips, I'd recommend using a good-quality extra-virgin olive oil.
    Oil-free: Simply replace the oil with a few extra tablespoons of water or aquafaba (the liquid inside a can of chickpeas).
    Tahini-free: 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).
    Storage: You can store this hummus in the fridge for up to four days or freezer for up to six months.Β 
    If you liked this recipe, you might also enjoy:
    • Moroccan Aubergine Zaalouk
    • Lemony Butter Bean Dip
    • Smoky Mushroom & Red Lentil PΓ’tΓ©
    • Crispy Baked Falafel
    • Broad Bean & Mint Dip
    • Guacamole with Chunky Tomatoes
    • Rainbow Slaw with Sesame Ginger Dressing
    • Crispy Smoky Roasted Chickpeas
    Β 
    * The nutrition info below is for one serving, based on a total of eight servings.Β 

    Nutrition

    Calories: 134kcalCarbohydrates: 11gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 146mgPotassium: 175mgFiber: 3gSugar: 1gVitamin A: 514IUVitamin C: 17mgCalcium: 38mgIron: 1mg
    Nutrition Facts
    Basic Homemade Hummus (Easy Vegan Recipe)
    Amount Per Serving
    Calories 134 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 146mg6%
    Potassium 175mg5%
    Carbohydrates 11g4%
    Fiber 3g13%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 514IU10%
    Vitamin C 17mg21%
    Calcium 38mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword basic hummus recipe, chickpea recipes, homemade hummus
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Vicky

      October 04, 2020 at 2:18 pm

      5 stars
      Great recipe - so much tastier than shop bought. Thanks Pesky

      Reply
      • The Pesky Vegan

        October 05, 2020 at 11:32 am

        Definitely - thanks for the review!

        Reply
    2. Sarah

      July 06, 2020 at 7:35 pm

      5 stars
      So straight-forward and delicious. Thank you 😊

      Reply
      • The Pesky Vegan

        July 07, 2020 at 9:32 am

        Thanks Sarah!

        Reply

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