Homemade Hummus (Smooth & Creamy)

Hummus – a timeless classic when it comes to dips and one of my favourite foods of all time!

This creamy homemade hummus is surprisingly easy to make yourself at home with lots of options to add your own twist.

There are so many ways to enjoy this Middle Eastern speciality dip, whether you have it with a veggie platter, a dip for celery, on sourdough toast, in sandwiches or wraps, a dollop on top of your dahl or with some pita bread (or even homemade pita chips).

It’s perfect to make a batch at the start of the week and keep handy for a quick snack to grab when you are busy. Homemade hummus is also a great, healthy option to add to kids lunch boxes. However,  I suggest omitting the garlic and cumin from this recipe for kids.

While you can grab hummus on the supermarket shelf, remember that not all hummus is created equal! The perfect hummus is smooth, creamy yet light and this recipe ticks all the boxes! You also know exactly what’s going into this one, so no unwanted additives or preservatives.

Store your homemade hummus in an airtight container in the fridge. It generally lasts for about 4-5 days. You can also freeze if you have made a big batch and defrost it overnight in the fridge (but I personally recommend making a fresh batch).

Ayurveda Perspective on Homemade Hummus

Ayurvedically, Vata types or those with sensitive digestion often experience gas and bloating with beans, like chickpeas. They tend to find this bended, spiced form of hummus much easier to digest.

The warm and oily qualities can be too heating for Pitta types, particularly in summer months. If that’s you, you might prefer to omit the garlic and lemon and add some cooling cilantro and lime instead!

The high fiber content also helps to keep Kapha types ‘regular’ and feeling light. But I suggest Kapha types lay off the extra oil and add some black pepper to support digestion!

Why You’ll Love This Recipe

Quick, easy, delicious – With just a few simple ingredients you probably already have in your cupboard, this hummus recipe is so easy to make and can be used with so many dishes throughout the week.

Mix up your spices – Whether you want ground cumin, paprika, basil, fresh parsley or extra garlic, you can sprinkle in your favourite spices and beat out any store-bought hummus!

Hummus variations – You can use this recipe to create any of your favourite hummus flavours like red pepper hummus or my personal favourite, beet hummus!

Here’s What You Need

• Tinned chickpeas (garbanzo beans)
• Olive oil
• Tahini
• Fresh lemon juice
• Garlic cloves
• Cumin
• Salt

How to Make Hummus – Step by Step

Step 1: Boil the canned chickpeas for 15 minutes while roasting garlic (you can skip both of these steps if you’re short on time but it makes the recipe so creamy with great flavor).

Step 2: Drain the chickpeas and add all the ingredients (except water) to a blender or food processor and blitz until smooth.

Step 3: Gradually add a tablespoon of water, one at a time, blending until you get your preferred consistency.

Bonus Tip: Instead of using water as your additional liquid, try 2-3 ice cubes instead! This trick helps make the hummus even creamier and keep its gorgeous colour!

Tinned versus dried chickpeas: This recipe calls for tinned chickpeas. If you are using dry chickpeas, it’s recommended to soak them overnight and add some baking soda to help soften them even more.

 

If You Love This Recipe, Try These Too!

• Miso Mushroom Toast
• Creamy Tomato Dahl
• Easy Shakshuka

Are You Going to Make This Creamy Homemade Hummus?

If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!

Also, make sure to follow @ayurvedawithrebecca on Pinterest and Instagram for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest!