My easy homemade hummus recipe comes together with chickpeas (also known as garbanzo beans), olive oil, tahini, and lemon juice.

Hummus is one of my all time favorite dairy-free dips! It's thick, smooth, and creamy.

It makes for an excellent snack or healthy appetizer.

Better Than Store Bought Hummus

This delicious dip recipe comes together with a few common pantry ingredients. You'll need:

Chickpeas also known as garbanzo beans
Olive oil
Fresh lemon juice
Tahini
Garlic

Simply blend everything together in a blender or food processor. Taste and adjust seasonings, serve, and enjoy!

Easy Homemade Hummus Recipe FAQ

Is hummus vegan? It sure is! This hummus recipe is also dairy-free and gluten-free.

What if I don't have tahini? For a classic hummus dip, tahini dip is required. I totally understand not having tahini on hand though! I suggest adding about a ½ cup of aquafaba or try substituting tahini with a nut butter.

What is hummus eaten with? Traditionally, hummus is often served with pita bread or pita chips. I love serving hummus with fresh sliced veggies like bell peppers, cucumbers, and carrots.

To add your hummus to a lunch or dinner, try it on my grilled zucchini veggie hummus wrap, this vegan wrap, a slice of naan pizza, or my one-pot asparagus and sun-dried tomato pasta!

Is hummus like baba ganoush? No, they're different dips! Baba ganoush is a delicious dish made from eggplant.

How do I store leftovers? Store your hummus is an airtight container for up to 5 days in the fridge.

Want more hummus variations? Try these next:

I hope you enjoy this simple hummus recipe as much as we do! If you give it a try, please share a photo with me over on Instagram.

Easy Homemade Hummus

Author: Jenna Urben

My easy homemade hummus recipe comes together with chickpeas (also known as garbanzo beans), olive oil, tahini, and lemon juice.

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Prep Time 5

Total Time 5

Course Appetizer, Side Dish, Snack

Servings cups

Ingredients

2 (15-ounce) cans chickpeas
½ cup tahini
¼ cup olive oil
1 lemon juiced
2 garlic cloves
1 teaspoon cumin
1 teaspoon paprika
Salt to taste

Instructions

Drain and rinse the chickpeas in a strainer under cool water. Combine everything in your food processor. Process the hummus until it becomes smooth, about 2 minutes. As needed, scrape down the sides to incorporate each ingredient.
Taste and adjust seasonings. To serve, spread out on a platter, sprinkle with a little extra paprika and drizzle of olive oil. Enjoy with raw veggies or pita wedges.
To store, place in a sealed container for up to one week in the refrigerator.

Did you make this recipe?Leave a comment below and tag @theurbenlife on social!

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