If you’re looking for an easy recipe for smooth, vegetarian hummus that takes just minutes to make in the blender, look no further…
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We don’t know about you, but store-bought hummus has become an absolute staple for the vegetarian writers at Outloud. It’s one of the best ways to get in a little extra protein with next-to zero effort, and it tastes incredible. However, store-bought hummus (along with just about everything) has soared in price lately, so we decided to find out just how easy it is to make your own creamy hummus at home. One of the best things about hummus is its versatility. You can pair it with just about anything, or infuse it with simple ingredients that capture the essence of flavours from the Middle East. The most difficult thing about hummus is getting the texture exactly right, but don’t worry, we have a trick up our sleeve!
In this article we’re going to guide you through how to make hummus to make sure you get the creamiest possible texture at home, making sure your hummus is better, cheaper and better-tasting than store-bought hummus from just a few simple ingredients. We’ll also tell you how to replace each ingredient if you couldn’t find it in the store, and how to make your Hummus last 3-5 days last as long as possible stored in an airtight container. So get your pita chips at the ready!
What You’ll Need to Make our Creamy Hummus
– A food processor or immersion blender
– Can of chickpeas, cooked (or garbanzo beans, if you’re in the US)
– Aquafaba (the liquid that fresh chickpeas come in)
– Fresh lemon juice (best fresh from the lemon)
– Tahini or sesame seed paste (you can mash up your own sesame seeds in a mortar and pestle, but it takes a while, trust us!)
– Fresh garlic cloves or garlic powder (optional)
– A drizzle of olive oil (optional)
– Sea salt and pepper (to taste)
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What to do if You Don’t Have…
A Food Processor or High-Speed Blender
Just about anything that will mash food would come in handy, even if it’s just an electric whisk! If you really don’t have any utensils at all, you can mash your chickpeas with a fork, but know that it’s going to take you a lot longer are you probably won’t get the absolute smoothest hummus in the world.
Chickpeas (Garbanzo Beans)
Of course, cooked chickpeas are required if you want to make traditional hummus, you can’t shy away from that. You can make great variations of hummus with a bunch of different beans, though. Our favourite substitute is butter beans – they make an incredibly smooth hummus alternative!
If you only have dry chickpeas, you can cook them, but cooking chickpeas is going to add a lot of time to your process. To get the best texture, it’s best to soak them overnight. Contrary to what many recipes will tell you, we don’t remove chickpea skins. We don’t think you need to to get a great, smooth hummus texture, but that’s just us! Chickpea skins are also high in fibre, which is great for your gut.
Tahini / Sesame Seeds
Like we mentioned before, if you don’t have tahini at home you can always make homemade tahini (but that’s a recipe for another day!). If you don’t have anything related to sesame seeds (even a dash of sesame oil will help with the flavour), you can substitute with other seed and nut pastes. Pine nuts are a great one, but they’re expensive these days and can be a little difficult to get hold of. The most likely grocery store item you have in your cupboard is peanut butter. It’s not quite the same, but it does a surprisingly good job at getting a mild, nutty flavour into your hummus without being overwhelming.
Fresh lemon juice makes the absolute best hummus, but packaged lemon juice will also do! If you don’t have anything lemony at all (even a squeeze of lime? no? okay…), you still need something acidic to cut through the other flavours and give your hummus a punch! White wine vinegar, or even regular vinegar will do, but remember to add just the tiniest little bit. If you have a bottle open anyway, a little white wine would also do the trick!
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Our Best Hummus Recipe (+ How to Get The Creamy Texture)
Now, a lot of recipes call for ice water or just cold water to get the best texture out of your hummus, but we tried it at home and didn’t see any difference at all. For us, when making our own hummus, the most important factor was the order in which we added the ingredients. It’s important to get a good cream on your other ingredients before you add anything else at all. This means blending your tahini, lemon juice, and a splash of aquafaba until you get a really smooth paste (add your fresh garlic, sea salt and black pepper here too, if you’re using them). Then, little by little, add your chickpeas. At any one time, you don’t want to more than double the quantity at once, so only add as much into your blender or bowl as is already there. This will make sure your super creamy hummus keeps its texture.
Hummus Recipe Variations
Like we said before, variations on this hummus recipe are practically endless. Here are some of our favourites:
Red pepper hummus
This is one of the most popular hummus flavours out there. We roast our red peppers long and slowly in the oven in plenty of extra virgin olive oil, and then add them into the hummus at the same time as the chickpeas (make sure they’ve cooled to room temperature first!).
Sweet potato hummus is also quickly growing in popularity. In this case, instead of adding it to the hummus, you’ll replace all or half of the chickpeas with pre-cooked sweet potatoes.
Roasted garlic hummus
One of our personal favourites, roasted garlic hummus just requires you to roast your garlic before it goes into the pot. Easy!
This is an oldie but goldie. Sun-dried tomatoes used to be all the rage, and you could almost always find a variation of hummus with them in. Similarly to how you’d make red pepper hummus, you should add your sun-dried tomatoes to your hummus at the same time as the chickpeas (although you don’t need to cook them first – add them straight from the jar!)
You can add just about any fresh herb to your hummus and be onto an immediate winner. Fresh parsley, mint or coriander are our favourites!
How to Serve Your Homemade Hummus
We love to use hummus as the base for a main meal. Slather a load on the plate before you top it with copious amounts of veggies, or add it to your bowl on the side of any middle eastern inspired dish. If you want to use it as a snack, serve it up with pita chips, veggie sticks, or warm pita bread to tear and share.