Easy Homemade Hummus (Oil-Free!)

Are you ready to make your own hummus at home?

Here’s how to make your own simple, healthy, creamy and delicious hummus, from start to finish!

Why make your own hummus?

You can call me Hummus Girl. I’ve been making my own authentic hummus for a decade (at least), and I always make my own hummus to have as a party snack–whether I’m hosting or attending. My hummus is world famous! Well, famous in my little world. Because everyone loves hummus, right? 

And for good reason! Hummus is protein-packed, fiber-rich, vegan, gluten-free, whole food-based, portable and super versatile! Oh, and it’s also deliciously creamy.

 

Homemade hummus is also super easy and affordable to make at home. Unless I’m travelling and in a pinch, I refuse to pay an inflated price for this delicious chickpea and tahini dip. No, thanks!

Now, not everyone feels comfortable making hummus at home. Many people love it and are willing to pay for the convenience of store-bought, but they’re intimidated by making it at home.

 

If that’s you, I’m here to help! Trust me, if I can do it with no fancy equipment (I used an old, low-end hand blender for almost 10 years), then anyone can make their own delicious hummus!

To be honest, I’ve always just eyeballed the ingredients, and it usually turns out great. But I realize that not everyone is comfortable “winging it”, so it was finally time I wrote down my perfect hummus recipe. It’s been tried and tested, and it’s good to the last spoonful.

Hummus: not just for raw veggies!

True, you can eat it with crudités, crackers and chips…but I’ve also used it in homemade tacos and burritos, as a quick salad dressing, and even as a creamy pasta sauce!

You can also add different spices and/or fruits and vegetables to create your own gourmet hummus. Let your creativity guide you! Think artichoke and olive, curry spices, roasted sweet peppers, a beautiful beetroot-infused hummus, or even as a fresh and fruity dip, using fresh pineapple or orange juice instead of lemon! Heck, you can even add cacao powder to make a chocolate-y hummus (minus the garlic, unless you’re into that)! Not very traditional, but who says traditional hummus is the only hummus?

No matter how you enjoy it, the combinations are endless.

Personally, my go-to is adding lots of turmeric and pepper. Because why not make it an anti-inflammatory hummus! This recipe is also naturally oil-free, making it even more anti-inflammatory, thanks to the healthy fats from the sesame seeds (tahini). Plus, that bright yellow hue adds a fun pop of colour to your meal or snack 😉

 

As a bonus: since you’re making it at home, you can store it in a reusable container. Meaning it’s also reducing waste, making it an environmentally-friendly alternative to store-bought! And we love the environment, right?

So if you’re a fan of hummus, and you’re tired of spending $5 or more on a tiny container, give homemade hummus a try!

 

How to make your own hummus (finally)!

So how do you make it? Well, just mix all the ingredients together and blend!

OK, but here are a few extra tips:

1. 1. I recommend using a hand blender AKA an immersion blender. This way, not only is clean-up easier than a countertop blender, but you can blend the hummus right in your reusable glass container. (Preferably a round container for easier blending, instead of those rectangular containers.) You’re welcome, environment!
      
      
   2. I highly suggest using dried organic chickpeas, like Indian kala chana. Using dried chickpeas–which are soaked and cooked–is not only cheaper than using canned chickpeas, it’s also a healthier option.
      There’s no BPA lining from the can, you can control the salt content (if any) and how firm or mushy you want your chickpeas…and if they’re soaked properly, they’ll be more easily digestible (meaning you’ll be less farty)!
      
      
   3. To get the best, creamiest hummus, definitely remove the chickpea skins. This doesn’t have to be a pain-staking process! I’ve found the best way to remove chickpea skins, and it’s super easy.
      
      Once the chickpeas are cooked and cooled (or out of the can, rinsed and drained), put them in a bowl or large pot, and cover them with 2-3 inches of water.
      
      Then run your hands in the water and lightly “rub” the chickpeas together, like you’re washing your hands. This will remove the skins.
      
      Be sure not to “rub” too hard, or you’ll end up with chickpea mash! (I’ve tried doing this after the chickpeas are soaked and before they’re cooked, but this barely removed any skins for me.)
      
      To get rid of the skins, add some tap water so they all float to the top. Then simply pour out the skins and throw them in the compost! You’ll be left with just the chickpeas in your bowl or pot.
      
      However, feel free to use a can of chickpeas, organic or not. I definitely keep cans on hand, so I can always make a quick batch for an impromptu party or guests 🙂
      
      
   4. I usually soak and cook my own beans in a pressure cooker. (My post on How to Cook Dried Beans from Scratch will be coming soon!)
      It’s totally worth “investing” in a pressure cooker, especially as a vegan.  You can have a chana masala curry or a lima bean stew ready in about 10-15 minutes! Not to mention all the delicious bean-based dips, sauces, dressings and even desserts that you can enjoy!
      (Also, if you’re not vegan and enjoy bone broth, a pressure cooker will allow you to make your own.)A pressure cooker is more affordable than a blender, and well worth the money, since you’ll probably use yours for decades. I use a conventional stove-top model, which was a hand-me-down. You can even find them at thrift stores!
      
   5. If you cooked a large amount of chickpeas from scratch, or if you used a large can of chickpeas,
      any leftover chickpeas can be stored in the freezer!
      Simply drain the chickpeas and put them in a freezer-safe bag or container. Try to let out most of the air, or use a container that will fit the amount of chickpeas without leaving too much air. Then you can store it in the freezer.
      
      This way, the next time you want to make hummus or any other recipe with chickpeas, just thaw your frozen chickpeas and cook away!

   6. Tahini, on its own, can also be made into a great sauce or dressing. My Creamy Tahini Dressing is a staple in my kitchen!
      
      Keep in mind that tahini will change in texture when it’s mixed with acid/vinegar and/or water. At first, it will look lumpy and weird, but after a bit more mixing and added liquid, it’ll turn a lighter colour with a creamy texture like yogourt.
      
      So if you’re making hummus and you stop part-way, or if you don’t have enough liquid (acidic or just water), the texture might look off. But fear not; just keep blending!