An easy hummus recipe that is creamy, fluffy, and light as air. There is no olive oil or added salt in this recipe, but is still full of flavour and delicious. Ready in 10 minutes.
Not only is this extremely delicious, but it's also tastier and healthier than anything you could buy at the shops.
This recipe is a little different from others you may have come across. I don't add olive oil or salt. The recipe came about wanting a healthier version of store bought that is high in salt and often fat.
Due to a dietary change in the household, I found myself inspecting food nutritional labels like Inspector Clouseau for salt and sugar levels. I was horrified at how much salt is used in commercial hummus.
- Lemon: Along with a dose of vitamin C and antioxidants it adds a subtle tang to the creamy dip. Use fresh lemon juice not bottled.
- Tahini: Tahini is a paste made from sesame seeds. Look for hulled tahnini that is low in salt as commercial tahini be high. I use Mayver's with no added oil or salt, but I am sure there are other similar brands around.
- Garlic: If you are familiar with my recipes you will know I am generally very generous with garlic. This is one occassion I show restraint. One small clove is enough, use half a garlic clove if it's a big one.
- Chickpeas: Also known as garbanzo beans. Canned chickpeas are perfect for quick and easy hummus. Drain, rinse them well, and remove skins.
- Ice Cubes: The magic ice cubes I mentioned before.
How to Make Hummus
Scroll to the bottom of the page for a printable version of this recipe.
Place chickpeas, garlic, tahini, lemon juice, and 3 ice cubes in a food processor.
Process until ingredients are smooth and creamy. If the mixture is too thick add the extra ice cube.
Removing skin from canned chickpeas
Place drained and rinsed chickpeas in a large bowl. Cover with water, making sure the water level is 7cm/3 inches above the chickpeas.
Agitate the chickpeas with your hand and fingers, or rub them between two hands. Remove your hands and scoop out the skins that have floated to the surface with a small flat skimmer. Be quick as they will start to sink again. Repeat until all skins are removed.
Dry chickpeas well by covering and rubbing them in a clean tea towel. This will remove any stubborn skins left on the chickpeas.
Sara's Top Recipe Tips
The trick to making hummus light and fluffy
Finally, the magic ice cub reveal. A trick I learnt from a Lebanese friend is that adding ice cubes instead of water will result in a creamier fluffier hummus. Please don't ask me the science behind it, but it does seem to work very effectively.
Spice it up
Give the hummus an extra level of flavour by adding a ½ teaspoon of ground cumin.
No dietary issues?
If added salt or some olive oil isn't an issue for you add a pinch of salt to the ingredients when before processing in the food processor. Drizzle the hummus with a little good quality olive oil before serving.
Hummus is creamy and buttery on the palate with a subtle tang from lemon juice and garlic.
Yes, hummus is gluten-free. All the ingredients used in hummus are naturally gluten-free. It is also dairy-free, egg-free, suitable for vegetarians and vegans.
There is no reason why you can't give your dog a small amount of homemade hummus if you have not added garlic to the recipe. Garlic is the only ingredient in homemade hummus that is toxic for dogs.
With the small amount of garlic that is in this recipe, a small amount of hummus most probably isn't going to cause them any harm. Of course, it is better to be safe than sorry, and if there is garlic in the hummus avoid feeding it to your fur baby.
Homemade hummus will last 2-3 days in the fridge in an air tight container. If you have a container you can vacuum seal between uses, it will last for up to a week in the fridge.
- 1 can (420g/14oz) chickpeas | drained, rinsed, and skins removed
- 1 garlic clove | minced
- 85 grams (½ cup) tahini
- ¼ cup lemon juice |fresh juice from 1 lemon
- 3-4 ice cubes
- Optional: Suman to sprinkle on top
- Place chickpeas, garlic, tahini, lemon juice, and 3 ice cubes in a food processor.
- Process until ingredients are smooth and creamy. If the mixture is too thick add the extra ice cube.
- Store hummus in an airtight container in the fridge.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes.