Easy Homemade Hummus (10 Min, Vegan)

Discover the simple joy of homemade hummus with this foolproof 10-minute recipe that will make you swear off store-bought versions forever! Silky-smooth, richly flavored, and endlessly customizable, this authentic chickpea dip transforms simple ingredients into a nutritional powerhouse of plant protein, fiber, and healthy fats. I batch cook these organic chickpeas and freeze in 2-cup portions for the best flavor and nutrition. You can also use canned chickpeas if you’re short on time. Whether you’re hosting friends, meal prepping for the week, or looking for a satisfying snack, this classic Mediterranean staple comes together in minutes but tastes like it took hours. The best part? You control the ingredients – no preservatives, artificial flavors, or excessive oils – just pure, wholesome deliciousness that will elevate everything from veggie platters to sandwiches!

Easy Homemade Hummus (Vegan)

This silky-smooth homemade hummus comes together in just 10 minutes and tastes infinitely better than store-bought versions. Made with chickpeas, tahini, fresh lemon juice, and garlic, this classic Mediterranean dip delivers rich flavor along with plant protein, fiber, and healthy fats. Versatile and nutritious, it works beautifully as a dip, spread, or the foundation for countless Mediterranean-inspired meals.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Dip, Spread

Cuisine Levantine, Mediterranean, Middle East

Servings 8

Equipment

• Blender or food processor
• Measuring cups and spoons
• Spatula
• Serving bowl
• Garlic press (optional)

Ingredients

  

• 2 cups cooked or canned chickpeas rinsed and drained
• ½ cup tahini sesame paste
• 3 tablespoons fresh lemon juice
• 2 cloves garlic minced or 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• 2 tablespoons water
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

 

• Add chickpeas, tahini, lemon juice, garlic, cumin, water, salt, and pepper to a blender or food processor.
• Blend until smooth and creamy, stopping to scrape down the sides as needed.
• If the hummus is too thick, add additional water one tablespoon at a time until you reach your desired consistency.
• Taste and adjust seasonings, adding more salt, lemon juice, or garlic if desired.
• Transfer to a serving bowl and create a shallow well in the center with the back of a spoon.
• If using, garnish with a sprinkle of paprika, a drizzle of olive oil, chopped parsley, or pine nuts.
• Serve immediately or refrigerate until ready to use.

Notes

• **My Favorite Chickpeas:** I batch cook these organic chickpeas – they have amazing flavor and texture!
• For ultra-smooth hummus, remove the skins from the chickpeas before blending (optional but recommended for restaurant-quality texture).
• To use as a salad dressing, thin with equal parts water until pourable.
• Hummus keeps well in an airtight container in the refrigerator for up to 5 days.
• Flavor variations: Add roasted red peppers, olives, sun-dried tomatoes, jalapeños, or fresh herbs to create different varieties.
• Serve with fresh vegetables, whole grain pita, crackers, or use as a spread in sandwiches and wraps.
• Optional garnishes: paprika, extra virgin olive oil, chopped parsley, pine nuts

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