Easy Hummus Recipe – plant-based on a budget

A super easy 6-ingredient canned chickpea hummus recipe that’s smooth, ultra-creamy, and tastes way better than store-bought (no need to shell the chickpeas!) Even better, it’s ready in just 5 minutes!

If you’ve only ever relied on inexpensive grocery store hummus to satisfy your cravings, brace yourself, you’ll be blown away. Not only is it ridiculously easy to make homemade hummus, it’s also inexpensive and tastes way better than anything at your local grocery store.

Even better, you can whip up a batch in just 5 minutes, or take things even further by following our top tips for the smoothest, creamiest, fluffiest 30-Minute Classic Hummus you’ve ever had (or need) in your life become)!

Best of all, this easy canned chickpea hummus recipe only requires 6 ingredients, most of which are kitchen staples, AND it’s meal prep and freezer friendly too! You might also like our Roasted Pepper Hummus, Yellow Lentil Hummus, or Pistachio Hummus recipes.

What is hummus?

Hummus – also spelled Houmous – is a delicious Middle Eastern/Mediterranean dip or spread, named after the Arabic word for chickpeas. It’s a mixture of chickpeas, tahini, lemon, garlic and often spices like cumin, all blended/mashed until smooth and creamy. The result is light, creamy, garlicky, nutty, rich and delicious.

In the Middle East it’s often served alongside flatbread and as part of a mezze (along with baba ghanoush and falafel), but this creamy chickpea dip is now popular worldwide, being used not only as a dip but also as a spread in sandwiches, wraps and enjoyed burgers, and more! Best of all, it’s really easy to make at home!

The hummus ingredients

There are only 6 cheap ingredients (plus salt) to make this hummus, including:

• Chickpeas: For this quick hummus we use canned chickpeas (garbanzo beans).
• Garlic: Adjust the amount to taste. Using garlic powder in a pinch is possible, but fresh garlic is best. Roasted garlic also works and has a much milder flavor.
• lemon juice: For the best flavor, use fresh lemon (or lime) juice. You can add some zest for a more pronounced citrus flavor.
• Tahini: This sesame paste adds creamy, nutty flavor and richness to homemade hummus. It’s important to use high-quality tahini for the best hummus recipe, as some can be overly bitter.
• Salt: Use kosher salt/sea salt and taste.
• Cumin: The earthy flavor of cumin pairs beautifully with chickpeas and tahini.
• Water: A little ice cold water makes for a super creamy, fluffy hummus base recipe. Alternatively, you can use some chickpea canned liquid (aquafaba).

You can garnish the homemade hummus with a sprinkle cumin and a Splash of olive oil. But you could Garnish with humus:

Toasted pine nuts or sesame seeds, fresh parsley/cilantro, smoked paprika, sumac, red chili powder, etc.

How do you make hummus with canned chickpeas?

There are two ways you can prepare this homemade hummus recipe. The first is ready in just minutes with minimal effort and great results. The second takes a little more time and effort, but the results are super creamy, fluffy, and smooth.

5 Minute Hummus

• 1) First drain and rinse the chickpeas, squeeze the lemon and peel the garlic.
• 2) Then transfer everything to blender or food processor and process until smooth and creamy.

• 3) Taste and adjust the amount of lemon, salt, or garlic to your liking.

30 Minute Hummus

1. Place the entire contents of the can of chickpeas in a small saucepan along with ½ teaspoon of baking soda. Simmer the chickpeas for 15-20 minutes until soft and mushy, then remove any floating shells and drain and rinse the mushy chickpeas.
2. Meanwhile, squeeze the lemon and peel the garlic.
3. Place the tahini and lemon juice in the blender/chopper and beat into a fluffy paste.
4. Then add the remaining ingredients and mix until smooth and creamy. Stop the machine to scrape the sides as needed.

If the hummus is too thick, add more ice water, Scoop by spoonful until you get the consistency you want. Just note that this may affect the shelf life of the chickpea dip.

frequently asked Questions

Top tips for the best hummus

• Use mashed chickpeas: If you have the time, simmering the chickpeas with baking soda until mushy really helps remove any graininess for super smooth and creamy hummus without having to peel the shells.
• Use high-quality tahini: Not all brands are created equal. To avoid overly bitter tahini, you may need to experiment. We love Soom Tahini.
• Use ice cold water: We’re not sure of its exact science, but it helps make super light and fluffy hummus.
• Enjoy it at room temperature: This gives the best flavor and texture. If you enjoy it from the fridge, it’s best to let it sit for 30 minutes.
• Don’t rush it: Making super smooth hummus can take a few minutes. Give the machine pauses to scrape the sides.
• Season to taste: Taste the hummus after blending and adjust lemon, salt, and garlic to taste. Letting it sit and blend it for a while can also help create an even more developed flavor.

Storage Instructions

We highly recommend making the homemade hummus a day in advance so the flavors can blend overnight. After mixing, it is stored in an airtight container Fridge for 4-5 days. Pour a thin layer of oil over it to keep it fresh for as long as possible.

This classic hummus also freezes well in freezer safe containers, ice cube trays, or ziplock/stasher bags for up to 3 months. It may be slightly grainy after thawing but can be fixed with a good mix/mixture for a few seconds.

What to dip in hummus?

• Raw vegetables like celery, cucumber, peppers and carrot sticks
• cracker
• Pita chips or tortilla chips
• Warm flatbread
• sweet potato fries
• In a salad/Buddha bowl for dipping vegetables

You can also use the homemade hummus as a spread on pizza, burgers, wraps and sandwiches or dilute it with some plant-based milk as a pasta sauce.

More vegan dip recipes

Photos by Alfonso Revilla