Go Back
Easy and Creamy Vegan Hummus Recipe (The Ultimate Guide)

Easy and Creamy Vegan Hummus Recipe

A smooth homemade hummus made with canned chickpeas, tahini, lemon juice, garlic, olive oil, and cold water. It is ready in 10 minutes and makes about 2 cups, or 6–8 appetizer servings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 15-ounce can (425 g) Canned chickpeas, drained and rinsed
  • 1/4 cup (60 g) Tahini
  • 2 tablespoons Fresh lemon juice
  • 1 clove Small garlic clove, peeled
  • 2 tablespoons, plus more for serving Extra-virgin olive oil
  • 1/2 teaspoon Fine sea salt
  • 2–4 tablespoons, as needed Cold water
Optional Ingredients
  • 1/4 teaspoon Ground cumin
Optional Garnishes
  • As needed for garnish Paprika, chopped parsley, whole chickpeas, or toasted sesame seeds

Method
 

Step-by-Step
  1. Drain and rinse the chickpeas thoroughly. Reserve a little aquafaba if you would like an alternative thinning liquid.
  2. Add the tahini and lemon juice to a food processor and process for 30–60 seconds, until the mixture is smooth and slightly lightened.
  3. Add the garlic, olive oil, fine sea salt, and optional cumin. Process briefly to distribute the seasonings.
  4. Add the chickpeas and blend for 1–2 minutes, stopping to scrape down the sides of the bowl as needed.
  5. With the processor running, add cold water 1 tablespoon at a time until the hummus is smooth and creamy.
  6. Taste and adjust the salt, lemon juice, or tahini to suit your preference. Transfer the hummus to a bowl, make a shallow swirl, and finish with olive oil and garnishes.

Notes

For a richer, more tahini-forward hummus, use 1/3–1/2 cup tahini. Store covered in the refrigerator and use within several days for the best flavor and texture.