The Best Healthy Hummus
This is that classic homemade hummus recipe you’ve always been looking for! It’s ultra creamy and smooth and is perfect to enjoy as a snack or with your favourite dishes. It’s also naturally vegan, gluten-free and made from just a handful of simple ingredients!
I’m all for the fancy hummus flavours that keep coming out these days, but nothing hits home like a classic creamy hummus recipe. I love enjoying it with pita, fresh veggies, in wraps, and on top of salads!
Be warned, this recipe will forever change your view on store-bought hummus! I used to always buy my hummus at the market near my house, but this recipe has been a total GAME CHANGER. Trust me once you go homemade…it’s hard to go back.
Tips to Make this Recipe Perfectly
Remove the skins from the chickpeas – One of the KEYS to making this hummus so creamy is removing the skins! Although this step is not essential and the flavour will still be the same, it makes a HUGE difference in the texture of the hummus.
Cook/boil the chickpeas – This is the second key to getting that smooth hummus texture you can see in the photos. Boiling the chickpeas allows them to become soft so they completely blend with the other ingredients and create that lovely creaminess.
Use good quality tahini! A smooth, good quality tahini is perfect for this recipe. The flavour of the tahini greatly affects the taste of this hummus as some tahini’s can be slightly more bitter than others. I used Soom foods tahini.
The Best Healthy Hummus
Ingredients
- 1 15oz can chickpeas (cooked, rinsed, drained, and skin peeled off)
- 1/2 tsp salt
- 1/3 c smooth tahini
- 2 minced garlic cloves
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/3 c cold water
Optional Topping:
- 1/2 tsp paprika
- Cilantro
- Olive oil
- Extra chickpeas
Instructions
- Rinse and drain the chickpeas. Remove the skins of the chickpeas by patting/rolling them in a napkin. Most of them will naturally come off.
- Add chickpeas and 1/2 tsp salt to a pot with boiling water. Reduce to a simmer and cook on med-high heat for about 12 minutes until chickpeas are soft and almost falling apart. Drain and allow to cool.
- Add all the ingredients except water to a food processor and blend until smooth and creamy, scraping down the edges with a spoon if needed.
- Add water slowly as needed to blend and until desired consistency is reached.
- Transfer to a serving dish, and top with paprika, cilantro, olive oil and extra chickpeas. Serve with pita, veggies, crackers, as desired!
- Store in an airtight container in the fridge for up to one week.