Homemade hummus is so much better than what you get in the store! This recipe is a base for you to let your imagination run wild. There are so many things you can do. Stir in a little pureed pine nuts, add some lemon juice, or use smoked olive oil for a real treat.
It’s a very nice as a dip with fresh vegetables like zucchini, carrots, and celery. It is also a really tasty and healthy sandwich spread. The possibilities are endless. Experiment to see what you like.
This is the best hummus recipe for when you need to make something quick and filling. It’s naturally gluten free and palm oil free.
Recipe for Hummus
Table of Contents
This is a Middle Eastern dip and spread. Chickpeas, also called garbanzo beans, are the base ingredient for hummus. It’s easy to make with canned chickpeas.
If you want to make hummus from scratch, another option is to soak dried chickpeas overnight. Then boil the garbanzo beans in water or cook them in a slow cooker. Using dried beans is simple to do once you know how.
I’m a big fan of making as many foods at home as possible. This is an easy recipe.
Whether you use canned garbanzo beans or dried, you’ll never buy hummus again when you see how simple it is to make at home. Follow my step-by-step guide to make homemade hummus. It’s easy to prep.
- Cooked Chickpeas or Can of Chickpeas
- Baking Soda – Helps the chickpeas cook more quickly and helps breakdown the skins, enabling them become creamy
- Ice Water – Helps with the texture
- Lemon Juice – Use juice from real lemon
- 2 Cloves Roasted Garlic, coarsely chopped
- Ground Cumin
- Olive Oil
- Grape Tomatoes, halved
- Italian Herbs Blend
- Sea salt and pepper
How to Make Hummus
- Preheat oven to 425 degrees F.
Toss the tomatoes with some olive oil, Italian herbs, salt, and pepper. Place cut side down in an oven safe dish lined with parchment paper. Roast in oven for 20 minutes or until they begin to draw up. Set aside.
If using canned chickpeas, put in a pot and cover with water. Add ½ teaspoon baking soda and boil for about 20 minutes to soften. Drain and rinse.
In a blender or food processor, combine the lemon juice, garlic and ½ teaspoon salt. Blend until garlic is finely chopped. Let the mixture rest for about 10 minutes.
Add the tahini to the garlic lemon mixture, adding ice cold water as needed to keep it from getting too thick.
Add the chickpeas and cumin to the tahini mixture. Blend, while adding some olive oil until the hummus is the desired consistency.
Taste and add seasoning or lemon as desired.
Spoon into a bowl and top with a sprinkle of paprika and black pepper if desired. Garnish with the roasted grape tomatoes. Serve.
NOTE: You can use garlic infused olive oil, smoked olive oil, other specialty olive oil for a unique experience.
Tips for Making
Two important things will elevate this recipe for hummus.
- Be sure to add in baking soda when cooking the chickpeas. It’s a leavening agent and will soften them.
- Use cold water when adding the tahini. Put a few ice cubes in a glass of tap water.
What to Eat With Hummus
Make a hummus sandwich using palm oil free bread or homemade bread.
Use it as a healthy dip for pita bread and naan (check labels to be sure it’s palm oil free).
Use it as a dip for fresh vegetables.
Depending on what flavors you like, it’s easy to modify this recipe.
- Roast the garlic cloves for roasted garlic hummus.
- Add in pine nuts
- Thinly slice olives
- Add sesame seeds
- Add fresh parsley
- Use Kosher salt
- Replace the Italian herb blend for a Middle Eastern spice blend
To change things up, you can also make black bean hummus by replacing chickpeas with black beans.
Hummus Recipe Ideas
With some easy substitutions and add-ons, you can change up this recipe for ingredients you have on hand.
Black Bean Hummus
Follow the recipe for hummus and replace the chickpeas with black beans instead. This is an easy way to use black beans in a unique way.
Add in one or two beets and create a colorful dip. It’s a great use for beets. Instead of roasting the tomatoes in the above recipe, roast the beets. Carefully peel them when you remove them from the oven. Blend them in the food processor when you put in the garlic.
I’ll be publishing my recipe for chocolate and dark chocolate hummus soon. You still use the chickpeas and tahini but instead of the other ingredients, you use pure maple syrup or agave syrup, cocoa powder, pure vanilla extract, and sea salt. Dessert hummus is incredible!
I haven’t tried this yet but my friend sometimes uses plain yogurt in place of tahini and butter in place of the olive oil. (This is an option for people who are not vegetarian or vegan.) There is avocado hummus as well. The opportunities are really endless.
Can you freeze hummus?
You can freeze hummus in an airtight container for up to three months. Be sure to freeze it when it is completely cooled.
What is hummus made of?
Traditional hummus is made of chickpeas which are also called garbanzo beans. Tahini is also a staple ingredient. Many recipes include garlic and olive oil.
Is hummus keto?
Most nutrition experts agree this is not keto. The chickpeas contain carbohydrates.
Is this gluten free?
Hummus is naturally gluten free. However, watch for the sides if you use it as a dip. Pita bread, naan, and breads contain gluten unless they are certified gluten free.
Is hummus healthy?
Nutrition experts say it’s healthy as it is made from legumes and other natural ingredients.
How long does hummus last?
It will last up to five days in the refrigerator when stored in an airtight container.
How do you store hummus?
To store it properly, put it away when room temperature. Transfer to airtight container and put it in the refrigerator on a shelf, not on the door.
Using Pantry Staples
Keeping cans of chickpeas and tahini in your kitchen cabinet means you can make a batch of hummus anytime. It’s a forgiving recipe so if you don’t have all the extras, you can still make it taste great.
I always have a bottle of Kirkland Signature Organic Extra Virgin Organic Olive oil as a staple ingredient. It’s one of the many Costco foods I buy regularly. I like that I can buy organic and know that it’s pure olive oil.
In addition, I usually have a counter dish filled with fresh garlic. And spices last a long time, so I have those on hand as well.
Oftentimes, dried chickpeas are less expensive than canned making it more budget-friendly. Stores sell organic tahini and organic chickpeas if that fits in your budget.
See our list of vegan pantry staples.
I got in the habit of making most all of our foods from scratch. The reason for this is because my son gets sick from palm oil. We consider him to have a palm oil allergy and sensitivity. While hummus in grocery stores appears to be palm oil free, I’ve never taken the chance. Instead, I decided to make my own.
I learned some simple recipes and expanded from there. I’m lucky my son eats a lot of fruits and vegetables. Making this hummus recipe is a way for him to enjoy vegetables to change them up. I also can pack it in a reusable container and send it in his school lunch.
In addition to our household being palm oil free, I am gluten free as well. I enjoy making this recipe because I can safely eat it too.
If you’ve tried this hummus recipe, please let me know how it was in the comments below. I’d love to hear from you and learn about your successes at cooking foods from scratch.
Thank you for your interest in learning how to make palm oil free foods at home.
- 1 ½ cups cooked chickpeas or 15 oz can
- ½ cup tahini
- ½ teaspoon baking soda
- 3 - 4 tablespoons ice water
- juice from one lemon or more if you like it tangy
- 2 garlic cloves, coarsely chopped
- ½ teaspoon ground cumin
- extra virgin olive oil
- 1 cup grape tomatoes, halved
- Italian herbs blend
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Preheat oven to 425 degrees F. Line oven-safe pan with parchment paper.
- Toss the tomatoes with olive oil, Italian herbs, salt, and pepper. Place cut side down in pan. Roast in oven until they begin to draw up; about 20 minutes. Set aside.
- If using canned chickpeas, put in a pot and cover with water. Add ½ teaspoon baking soda and boil for about 20 minutes to soften. Drain and rinse.
- In a blender or food processor, combine the garlic, lemon juice, and ½ teaspoon salt. Blend until garlic is finely chopped. Let the mixture rest for about 10 minutes.
- Add the tahini to the garlic lemon mixture, adding ice cold water as needed to keep it from getting too thick.
- Mix the chickpeas and cumin in the tahini mixture. Blend, while adding some olive oil until the hummus is the desired consistency.
- Taste. Add seasoning or lemon as desired.
- Spoon in a bowl and top with a sprinkle of paprika and black pepper if desired. Garnish with the roasted grape tomatoes before serving.