Hummus (The BEST Hummus Recipe!)
The BEST Hummus recipe that’s not only fast and easy (just 3 minutes), it’s super creamy and delicious. Made from a handful of fresh ingredients, including chickpeas, tahini, lemon juice, olive oil, cumin and garlic, it comes together in less than 3 minutes in your Vitamix.
Of course, you can make hummus in a food processor as well, but it’s ultra creamy when made in your Vitamix (and that’s my preferred method).
My three favorite dips are hummus, guacamole and spinach artichoke. They’re veggie heavy and fulfill all my munchie tendencies (in a healthy way) during get-togethers, parties and barbecues. You might say that I love them equally, though hummus inches ahead just a bit due to its versatility.
Not only can hummus be used as a spread inside sandwiches and wraps, but it’s a blank canvas for dozens of different flavors – roasted garlic, roasted red pepper, artichoke, sun-dried tomatoes, basil pesto, roasted beet – you name it.
Watch How Easy it is to Make this Hummus Recipe
Even though hummus is easy to make, I recommend watching my quick video below as it walks you through the process step-by-step.
The Health Benefits of Hummus
Chickpeas are wonderful for gut health as they’re loaded with fiber and keep things moving through your digestive system (in other words, they help with constipation). But here’s the really good part. The type of fiber they’re loaded with is insoluble fiber – the kind that helps to lower “bad” cholesterol while feeding the “good” gut bugs in your microbiome.
That’s because insoluble fiber doesn’t break down until it hits the large intestine. And when it does hit the large intestine, those good gut bugs feed off the insoluble fiber, creating short-chain-fatty-acids – giving you energy and protecting the health of your colon.
Fresh Chickpeas vs Canned Chickpeas
When it comes to hummus you’ll have purists say that properly soaked chickpeas should be used over canned for the best, most traditional flavor. And they may be right. But I’ve tried this recipe both ways and the difference was negligible. Therefore, I tend to opt for canned as it’s easier.
Should You Make Hummus in a Food Processor or Blender?
You can make hummus in either a food processor or high-powered blender, but I find that homemade hummus in my Vitamix comes out faster and smoother than a food processor.
The high power of a Vitamix blender also means that you don’t have to remove the skins of the chickpeas as they’re easily pulverized into a creamy texture. Unfortunately, that’s not the case when using a food processor. So that creamy texture and quick speed is what makes using my Vitamix my preferred method. I mean, who can beat 3 minutes, right?
How to Make the Best Hummus Recipe
Add the chickpeas to your blender and make sure to reserve the liquid. This liquid is called aquafaba and it’s liquid gold to vegans and folks who have egg allergies as it can be used as an egg replacer. It’s a unique liquid composition of protein and starch. I’ve had aquafaba on my recipe development to-do list (vegan meringues, anyone?), so I’m sure more will be coming on that soon.
But the reason you want to save the aquafaba is that you’ll add some of it back into the hummus. If you forget and accidentally toss it, no worries, just use water.
Then, add the tahini (which I also make in my Vitamix), olive oil, fresh lemons, garlic, cumin and salt to the blender. Use two garlic cloves for your basic hummus, but if you’re a garlic lover like me, feel free to add more. Roasted garlic is also divine.
Once you’ve turned your Vitamix on, use the tamper as you would when making almond butter to push the ingredients into the blades. After 30 seconds, it should be fully blended.
Your hummus will be thick, creamy and smooth. If you’d like a thinner consistency, just add a bit more aquafaba or water until it’s your desired consistency.
To serve, add a few large, heaping spoonfuls to a plate or bowl and give it a swish depression on top. This creates a little divot for your olive oil to stay in. Then sprinkle some paprika and add fresh parsley. Beautiful, easy, healthy hummus that’s fresher and tastier than store-bought. Enjoy!
More Delicious Homemade Hummus Recipes
Here are three absolutely delicious flavor variations of this classic hummus recipe. What flavor should I add next? Let me know in the comments below!
Hummus (The BEST Hummus Recipe!)
- 30 oz canned chickpeas (garbanzo beans), drained with liquid reserved (I use two 15oz cans)
- 1/3 cup chickpea liquid, or more, as needed
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 lemons, juiced
- 2 garlic cloves
- 1 tsp cumin
- 1/2 tsp salt
- olive oil
- fresh parsley
- Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
- Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
- Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley.
- The hummus will last for up to a week in the fridge, if kept in a sealed container. You can also freeze the hummus in sealed containers for future use, then just thaw as needed. It's actually one of the most common foods I meal prep on a regular basis as it's so easy.
- Don't forget that you can also make tahini yourself (rather than buying in the store). Just follow my tahini recipe.
- The Vitamix blender I use is the Vitamix Ascent 3500 - and I love it!
This post was created in partnership with Vitamix (a brand I’ve loved and used for years). All thoughts and opinions are my own. The original recipe was posted June 2017, but recently updated with new photos and information.