Learn how to make homemade hummus that's better than your favorite supermarket brand (yes, really!) Most hummus recipes are basically the same, but there's a few simple techniques that will take your hummus from "meh" to magnificent!
If you open the fridge of most Britons, you'll find a pot of hummus. Within the past ten years, it's popularity as the perfect partner to pita and crudites has exploded. It's healthy, affordable, comes in a variety of flavors, and is oh so delicious. What's not to love about the beige dip that's taken the West by storm?
If you're here to learn how to make hummus that rivals your favorite commercial brand, you're in the right place. I'm going to show you all the secrets to making the creamiest, lightest hummus you've ever eaten.
Let's start by answering a few of the most commonly asked questions about this classic dip:
Is Hummus Gluten Free?
Hummus is typically made with mashed chickpeas, tahini and lemon juice. So the answer is that yes, hummus is gluten free! Naturally, you should always check the ingredients label for any traces of gluten, but in most cases, store bought hummus is gluten free. There are exceptions though; for instance, Trader Joe's sells many different kinds of hummus, and some of them do include wheat, so they are not gluten free.
These brands of hummus are safe on a a gluten free diet:
- Whole Foods
To be on the same side, make your own hummus at home with my recipe below! It's easier than it looks and you'll be guaranteed that your hummus is gluten free.
- Chickpeas: You can use dried or canned chickpeas. I usually use canned for convenience sake. However, if you want to use dried chickpeas, be sure to soak them overnight in the fridge. Drain and rinse them and boil until the chickpeas are soft, which will usually takes 30-40 minutes depending on how fresh your chickpeas are.
- Baking Soda: We're going to use a little bit of baking soda to help remove the natural skin on the chickpeas. Baking soda softens chickpeas and also makes the skins comes off easier. If you're using dried chickpeas, use 1 ½ teaspoons per every 2 cups (400 grams) of chickpeas. Simply put the baking soda in the water, and boil until cooked...drain the chickpeas and remove any extra skins. I'll cover the method for removing the skins on canned chickpeas in the method below.
- Tahini: Not all tahinis are created equal! Sesame is the star here, so you need a quality tahini. I have two favorite brands, Belazu and Soom. Both use sesame seeds from Ethiopia, which tend to be much better than the cheaper varieties from South America.
- Garlic: There's no such thing as hummus without garlic!
- Ice: Ice makes the hummus light and fluffy by lowering the temperature of the blend and helping the hummus hold together better (that means creamy!).
- Lemon Juice: This is what gives hummus that punchy, zesty tang. Use juice from a fresh lemon.
- Salt: Salt makes all the flavors pop!
How To Make Hummus Like A Pro:
- If using canned chickpeas, drain them and put them in a bowl with the baking soda. Pop them in the microwave for 30 seconds. The baking soda will soften the chickpeas and also, loosen the skins.
- Now, rinse the chickpeas three or four times, agitating them with your hands, so that the skins come off. Pick the remaining skins off the chickpeas. While this might seem a bit tedious, the process is greatly sped up by use of the baking soda, and I guarantee that this step is key to producing hummus that is dreamy and creamy!
- Put the chickpeas and garlic in your food processor and process until a paste forms.
- Add the ice, tahini, lemon juice and salt. Process for 4-5 minutes. Set a timer. It's easy to get over eager and stop before your hummus has reached peak creaminess.
- Add hot (from the tap) water until the hummus is the consistency you prefer. That's it!
- Garnish with fresh chickpeas and sumac or cumin. Tuck in and enjoy!
Questions About How To Make Hummus
Absolutely! You can freeze hummus just like any other food. Pack it into an airtight container, leaving about ½ of space at the top of the container to allow for expansion. You can pack it in individual portions, or one larger serving for friends popping why. Defrost in the fridge, give it a good stir and enjoy!
Technically you can't make hummus without tahini, but there are various chickpea dips that are also good and don't include tahini. You could try substituting a vegan yogurt or any nut or seed butter.
Even store bought dried chickpeas can be varying degrees of fresh. The fresher the chickpea, the quicker it will cook. If your chickpeas are taking over an hour to get soft, they are probably not that fresh.
Homemade hummus will stay fresh in the fridge for about 4 days.
Sure! Add a few roasted red peppers for roasted red pepper hummus, or add a tablespoon of harissa paste for Moroccan style hummus. The options are endless. Let me know if you've tried a great variation in the comments below.
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If You Like This Recipe, You Might Also Like These Easy Vegan Recipes:
Creamy Gluten Free Hummus
- 14 ounce can of chickpeas or 120 g dried chickpeas
- 1½ teaspoons baking soda
- 3 garlic cloves crushed
- 3 ice cubes
- ⅓ cup tahini
- 1 lemon *juice
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil *for serving
- Drain the chickpeas and put them in a bowl with the baking soda. Mix to combine and microwave for 30 seconds. *If using dried chickpeas, see the cooking notes below.
- Rinse the chickpeas 3-4 times, agitating them with your hands to remove the skins.
- Transfer the chickpeas and minced garlic to a food processor and blitz until a thick paste forms.
- Add the ice cubes, tahini, lemon juice and salt. Process for 4-5 minutes on high speed. The hummus should be very creamy.
- Add a few tablespoons of hot tap water to loosen the hummus and process for another minute.
- Garnish with olive oil and sumac or cumin. Enjoy!