Throw out those store-bought tubs of hummus, because this easy hummus recipe is the real deal and whips up in just 15 minutes! With no peeling necessary, follow the tips below to get the smoothest hummus around, with almost zero effort involved. Serve with your favorite pita, naan, chips, hummus bowl, or meal!
Why Make This Simple Hummus Recipe?
I was afforded the opportunity to visit Israel with Vibe Israel last year, and when I arrived, I discovered I was not eating the real deal back home.
Hummus in Israel was so smooth, so creamy, and not thick and pasty like so many products and recipes in the US. I was in love. Obsessed. Sad to go home to sad hummus that didn’t even compare.
So I learned how to make hummus as I had in Israel as best I could, then shared it with everyone around me. I knew in that moment I had to share it all with you, too. And it takes less than 15 minutes to make.
That’s why you should make this recipe.
What’s In This Hummus Recipe?
Traditional hummus uses soaked and cooked chickpeas, but I wanted to make this super simple for you, so we’re using canned chickpeas. In addition to canned chickpeas, you need just a few ingredients:
- chickpea water
- lemon juice
- tahini
- garlic
- kosher salt
That’s all you need!
How To Make The Creamiest Hummus Ever
The biggest pitfall to hummus is those pesky skins. You could peel them, of course, but it’s time-consuming, messy, and frankly, annoying.
Instead, we’re going to drain the cans of chickpeas, saving the chickpea water, and then throw them in a pot with some fresh water and some baking soda.
Why? We’re going to boil them for about ten minutes, which softens all those chickpeas even more and helps dissolve the skins.
From there, you drain the chickpeas and toss them in a food processor with the rest of the ingredients and whiz it up for a few minutes until it’s silky smooth and creamy.
Tips For Success
After having the real deal in Israel, I greatly prefer a thinner consistency to my hummus. The liquid ratios in this recipe are for a similar thickness, but if you’re set on a heartier hummus, I recommend halving the amount of chickpea liquid to begin with and going from there.
You can also alter the flavor with fun additions!
- swap out the lemon juice for lime juice, which is my favorite
- add in a scoop of red bell pepper paste, or
- olives, extra garlic, sun-dried tomatoes…the sky is the limit!
For the best tasting hummus, you definitely want to source the highest-quality tahini you can find. I recommend a cold-pressed variety if you can find it.
Serve this easy hummus recipe with a drizzle of olive oil and a sprinkle of sea salt, or some za’atar seasoning, which is my absolute favorite!
Easy Hummus Recipe
Ingredients
- 2 15 oz each canned chickpeas drained, liquid reserved
- 1 teaspoon baking soda
- ½ cup tahini
- ⅓ cup fresh lemon juice
- 4 cloves garlic
- 2 teaspoons kosher salt
- ½-3/4 cup reserved chickpea liquid or more as desired
Instructions
- Place drained chickpeas in a small pot and cover completely with water. Stir in baking soda and bring to a full boil. Allow to boil for 10 minutes then remove from heat and drain water completely.
- Place boiled chickpeas in a food processor, then add the tahini, fresh lemon juice, garlic, and salt. Add ½ cup of the reserved canned chickpea liquid and process until smooth, around 5 minutes. Add more chickpea liquid as needed to reach desired creaminess. Serve immediately or store in an airtight container in the fridge for up to 5 days.
Notes
- swap lemon juice with lime juice for a citrus twist
- add your favorite flavors, such as red bell pepper paste, olives, sun-dried tomatoes
- be sure to use the highest-quality tahini you can source, cold-pressed is best
Nutrition
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Zane says
This is the only way I will make hummus from now on! The boiling of the canned chickpeas with a pinch of baking soda is genius. Truly the best homemade hummus I’ve ever made! ✌️