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Vegan Hummus [Dairy free & Gluten free]

Vegan hummus is so easy to make from scratch – once you try it you will never go back to store bought. This authentic recipe uses only chickpeas, tahini, garlic, salt, olive oil and chickpea cooking liquid and is made with dried chickpeas to achieve that super creamy texture. Vegan, dairy free and gluten free – this is a healthy dip, sauce or side that will go great next to a piece of meat, on top of a salad and as a given part of any meze platter.

a blue-green plate full of hummus topped with olive oil and chili flakes with a plate of acili ezme in the backgound
Some of the links below are Amazon affiliate links. If you buy something through one of them, I receive a small commission (at no extra cost to you). These links are always marked with *.

Hummus has been one of my favorite sauces since I first tried it, but for a long time I struggled to make a great version at home. Then I found out the secret to making a really authentic & – above all – super creamy hummus. And now, it’s something I make every few weeks. It’s such a great sauce/side/dip to have in the fridge – healthy and tasty, it’s a perfect side or sauce for almost any dish and delicious on top of a salad. And not to mention the joy of coming home to a snack consisting of a bowl of hummus and some carrots to dip in it…

Why this is the best hummus recipe

  • It’s super creamy thanks to the use of dried chickpeas and the chickpea cooking water
  • It’s easy to make – it does take a bit of time and planning since you need to soak & cook the chickpeas, but that’s all hands off time
  • Easy to adjust texture and taste – add more cooking water to make it thinner, less to make it thicker, and add more or less salt, garlic, tahini or olive oil to suit your taste. You can just taste as you go!
close up of hummus toppd with oliv oil and chili flakes on a blue green plate

What you need to make this recipe

This recipe requires only five ingredients:

  • Dried chickpeas that you soak in water overnight and then place in fresh water and boil for about 30 minutes
  • Chickpea cooking water which adds taste as well as creates that beautiful creamy texture that’s the hallmark of a perfect hummus
  • Salt for adding to the water you cook the chickpeas in, and more to add to the hummus if you feel it needs it
  • Garlic – a few peeled cloves
  • Tahini – the light kind is usually the most authentic in taste, but the darker one works as well.
  • Olive oil both for taste & texture – skip if you don’t have it, or switch for a neutral vegetable oil. A neutral oil will give you the same texture, but not the same taste

Expert tip 1: Using dried chickpeas and going through the soaking and boiling process makes a huge difference compared to using the canned kind. If you’re in a hurry, use the canned kind – but if you have the time I really suggest using the dried ones. It’s the only way to get a really creamy and authentic tasting hummus.

Expert tip 2: Which tahini you use really makes a difference. I always try to find one from a Middle Eastern-sounding brand. Why? Well, even if it’s not an authentic Middle Eastern brand the ones that make the effort to sound like it usually also make the effort to make products that taste authentic.

The only equipment you need is a food processor or high powered blender (an immersion blender works as well) and something to boil your chickpeas in.

To serve it my way, you will also need:

  • A pretty plate
  • A spoon
  • More olive oil to drizzle on top
  • Chili flakes

How to make this recipe

Making this recipe starts already the night before, when you pour your dried chickpeas into a large bowl and cover them in water. Place in the fridge and then just let them sit overnight, for at least 12 hours.

After 12 hours (or more, that’s OK too), drain the water from the chickpeas, add them to a large pot and cover with fresh water. Season with salt and then boil for about 30 minutes until the chickpeas are done. When done, drain the chickpeas but make sure to keep the cooking water. This is one of the secrets to making the tastiest, creamiest hummus. Then set the chickpeas and the water aside and let them cool for at least 30 minutes.

Expert tip 3: If you know you’re going to want to make hummus again in the future (trust me, after trying this recipe – you will!), then soak and boil chickpeas for more than one batch of this recipe at once. Freeze the chickpeas you don’t use, together with some of the cooking water, and the next time you want to make hummus you can just bring this out to thaw slowly in the fridge the night before.

process collage showing how to add chickpeas, tahini and garlic to a blender to make hummus

When your chickpeas are all boiled and done, place them in a food processor (1) or blender. If you have neither, a handheld immersion blender will also work. Then add in the garlic cloves (2) – peeled, but you don’t need to chop them – and the tahini (3). Cover and start the food processor (4), and mix for a minute.

process collage showing how to add chickpea cooking water and olive oil to adjust the consistency of hummus

Take off the lid and mix up a bit with a spoon if it looks uneven (5), then pour in some of the cooking liquid (6). I start with about 1 dl (1/2 cup) and go from there. Follow with olive oil (7) and then cover and start the food processor again (8).

process collage showing how to check and adjust the consistency of hummus in a blender

After blending, take off the lid and use a spoon to test the consistency and taste (9). Add more cooking liquid if needed to make the hummus thinner (10) and adjust seasoning if needed. Then cover and mix again for 30 seconds (11). Repeat this until you are happy with the consistency and taste (12).

Expert tip 4: Adjust the consistency of the hummus to your liking by adding more or less cooking liquid. Add a little at a time and this way you don’t risk overdoing it. I like my hummus pretty thick, so that’s what you get if you follow this recipe exactly, but maybe that’s not your thing. Also, the consistency tends to differ a bit depending on your chickpeas and tahini.

Expert tip 5: Adjust the seasoning to your liking. Add more or less garlic, more or less tahini, more or less olive oil – and maybe something else you would like to try out.

How to serve it the traditional way

You can serve your hummus whichever way you like – many people just pour it in a bowl and that’s that. But below I will teach you how to serve it the traditional Middle Eastern way – on top of a plate, with some added olive oil and chili flakes.

process collage showing how to pour hummus into a place and create ridges in it for serving

Start by bringing out a pretty plate (1). Then pour in your hummus (2), and grab a spoon (3). Start from the middle and use the back of your spoon to press down into the hummus and create like a road that starts from the middle and spirals out. (4)

process collage showing how to pour olive oil into the ridges of a hummus and topping with chili flakes before serving

Then grab your olive oil (5) and carefully, so carefully – you don’t want to overdo it! – pour olive oil in the spiral “road” you created earlier (6). Then top with chili flakes (7) and you are ready to serve (8)!

Expert tip 6: If you have a hard time pouring a small amount of olive oil straight from the bottle, pour some olive oil into a small jug – like a cream jug – and use this intead.

Expert tip 7: If you’re afraid the chili flakes will make it too spicy, either go for a less spicy version like Aleppo Chili* or skip them completely and top with a fresh or dried herb like parsley instead.

top down view of hummus topped with olive and chili flakes, on top of a blue-green plate

Expert tips summarized

  1. Dried chickpeas is the secret to a really creamy and authentic hummus – well worth the extra time and effor
  2. Use the most authentic tahini you can find – usually this is a light version, from a Middle Eastern sounding brand.
  3. Soak and cook chickpeas for more than one batch at once, and then freeze the leftover chickpeas together with some of the cooking water. Then the next time you want to make hummus you just need to bring the chickpeas out to thaw slowly in the fridge the night before.
  4. Adjust the consistency by adding more or less cooking liquid.
  5. Adjust the taste by adding more or less garlic, more or less tahini or more or less olive oil.
  6. Use a small cream jug for the olive oil to make pouring it slowly on top of the hummus much easier.
  7. For a less spicy topping, use a less-spicy type of chili flakes or go for a fresh or dried herb like parsley instead.

Great tools to have for making this recipe

The links in the collage below are Amazon affiliate links. If you buy something through one of them, I receive a small commission (at no extra cost to you).

FAQ

Can you freeze hummus?

Yes, you can actually freeze hummus, and it will be good in there for a few months. Just let it thaw slowly in the fridge when bringing it back out, and then mix it up with a spoon to get some of that consistency back. It won’t be the same as a fresh batch, but it will still be delicious.

How long does it keep in the fridge?

Hummus will keep for up to a week in the fridge. As always, use your best judgement and look, smell and – finally – taste, before deciding if it’s still good or not.

Can I make this with canned chickpeas instead?

You can make this recipe using canned chickpeas instead, but it will not turn out as creamy or as tasty. But if you’re in a rush, it’s a great option. If using canned chickpeas, drain and rinse them in cold water before adding to the blender. Then, instead of cooking water, add cold water until you reach your desired consistency.

hummus on a blue green plate, topped with olive oil and chili flakes with a plate of acili ezme in the background

How to eat it

This is one of those dishes that is great for all meals of the day. I love it for breakfast, lunch, dinner and as a snack – and it goes great with most types of protein. Below you will find some of my favorite ways to serve it.

  • For breakfast serve it on top of a piece of bread, and top with a few slices of avocado, sun-dried tomatoes, some chili flakes or just eat it as it is
  • For lunch it’s great as a topping for salads – I love having hummus and tapenade together in a salad, and then you don’t even need a salad dressing. My favorite bowl has leafy greens, some chopped veggies like bell pepper, cucumber or sugar snaps, a big slice of Feta cheese, a big spoonful of hummus and tapenade each and all topped of with some sunflower or pumpkin seeds and maye some chopped sun-dried tomatoes.
  • For dinner it’s a delicious side for most proteins. It’s the perfect choice as a side for lamb, chicken or falafel, but really any time there’s a grilled piece of meat around you can be sure hummus will be a great side.
  • As an appetizer hummus is delicious as part of a meze platter together with a spicy acili ezme, but it’s great on it’s own as well. Serve with strips of pita bread or other white bread for the ultimate dipping experience.
  • For a snack hummus is perfect to dip veggies in – cucumber, carrot, bell pepper, they all love a side of hummus.
a blue-green plate full of hummus topped with olive oil and chili flakes with a plate of acili ezme in the backgound

Vegan Hummus

5 from 3 votes
Print Pin Rate
Course: Meze, Sauce, Starter
Cuisine: Mediterranean, Middle Eastern, Turkish
Cook Time: 35 minutes
Soaking & cooling time: 12 hours 30 minutes
Total Time: 13 hours 5 minutes
Servings: 8 people, as a starter
Calories: 220kcal

Ingredients

  • 250 g dried chickpeas
  • 0.5 Tbsp salt + extra to season, if desired
  • 3 garlic cloves peeled
  • 1 dl tahini preferably the light kind
  • 2 Tbsp olive oil
  • 3 dl chickpea cooking water or to desired consistency

To serve

Instructions

Soaking dried chickpeas (soak for at least 12 hours)

  • Start by placing your dried chickpeas in a bowl and cover with plenty of water. It should cover the chickpeas and then some. Leave for at least 12 hours or overnight.

Cooking chickpeas (30 minutes)

  • Drain the chickpeas and place in a large pot. Cover with new, fresh water and mix in the salt. Cover and boil for about 30 minutes, until the chickpeas have softened.
  • Place a strainer over a bowl that's large enough to hold all the cooking water from the chickpeas. Then drain the boiled chickpeas over this, in order to be able to use the chickpea water when making the hummus. Set the chickpeas and water aside and let cool for at last 30 minutes.

Making hummus (5 minutes)

  • When the chickpeas have cooled a bit, bring out a food processor, blender or a bowl and a handheld immersion blender. Place your chickpeas in the food process or the bowl and add in the garlic cloves and tahini. Mix for a minute, and then add in the olive oil and about 1 dl/ ½ cup of chickpea water, mix another minute, then continue adding in chickpea water until you've reached your desired consistency.
  • Taste test, and season if needed with more garlic, salt, tahini or olive oil. Then serve as a sauce or as a starter together with bread.

Equipment needed for this recipe

Notes

Expert tips summarized

  1. Dried chickpeas is the secret to a really creamy and authentic hummus – well worth the extra time and effort.
  2. Use the most authentic tahini you can find – usually this is a light version, from a Middle Eastern sounding brand.
  3. Soak and cook chickpeas for more than one batch at once, and then freeze the leftover chickpeas together with some of the cooking water. Then the next time you want to make hummus you just need to bring the chickpeas out to thaw slowly in the fridge the night before.
  4. Adjust the consistency by adding more or less cooking liquid
  5. Adjust the taste by adding more or less garlic, more or less tahini or more or less olive oil
  6. Use a small cream jug for the olive oil to make pouring it slowly on top of the hummus much easier
  7. For a less spicy topping, use a less-spicy type of chili flakes or go for a fresh or dried herb like parsley instead.

FAQ

Can you freeze hummus?
Yes, you can actually freeze hummus, and it will be good in there for a few months. Just let it thaw slowly in the fridge when bringing it back out, and then mix it up with a spoon to get some of that consistency back. It won’t be the same as a fresh batch, but it will still be delicious.
How long does it keep in the fridge?
Hummus will keep for up to a week in the fridge. As always, use your best judgement and look, smell and – finally – taste, before deciding if it’s still good or not.
Can I make this with canned chickpeas instead?
You can make this recipe using canned chickpeas instead, but it will not turn out as creamy or as tasty. But if you’re in a rush, it’s a great option. If using canned chickpeas, drain and rinse them in cold water before adding to the blender. Then, instead of cooking water, add cold water until you reach your desired consistency.
Nutrition Facts
Vegan Hummus
Amount Per Serving
Calories 220 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 448mg19%
Potassium 335mg10%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 3g3%
Protein 8g16%
Vitamin A 29IU1%
Vitamin C 2mg2%
Calcium 52mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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