I’m obsessed with this homemade hummus recipe. Not only is it fast and easy, it’s fresh, super creamy and delicious. And it comes together in less than 3 minutes in your Vitamix.
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 summertime get-togethers and barbecues. You might say that I love them equally, though hummus inches ahead just a bit due to it’s versatility.
Not only can it can be used as a spread inside sandwiches and wraps, but it’s a blank canvas for dozens of different flavors – roasted garlic, red pepper, artichoke, sun-dried tomatoes, basil pesto, roasted beet – you name it.
You can make hummus in 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. That makes it my preferred method. Who can beat 3 minutes, right?
Watch this video of my homemade hummus recipe:
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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.
Make sure you watch the video above to see how quickly this hummus comes together, but here’s the cliff notes version as well.
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. The hummus comes together quickly – and you’ll be done in about 30 seconds.
At this stage, 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.
This healthy, homemade hummus recipe is super easy and tastes better than anything store-bought!
- 2 (15 oz) cans chickpeas (garbanzo beans), drained with liquid reserved
- 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 creamier) and use the tamper to push the hummus into the blades. Add more chickpea liquid, 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 a week or two in the fridge, if kept in a sealed container.
You can also make this hummus in batches and freeze, for future use.
Did you make this recipe? I'd love to see!
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This post was created in partnership with Vitamix (a brand I’ve loved and used for years). All thoughts and opinions are my own.