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    Home » Recipes » Healthy

    Creamy Smooth Hummus

    November 25, 2021 By Sara McCleary Updated November 22, 2021 - This post may contain affiliate links

    Jump to Recipe

    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.

    hummus in a serving bowl on a piece of cream cloth on a white board

    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.

    Now all you need to do is whip up a batch of cashew cauliflower falafel, some easy spelt pita pockets, and a serving of quinoa tabouli salad, for a delicious healthy feast.

    Sara xxx

    What's in this post
    • Ingredients
    • How to Make Hummus
    • Removing skin from canned chickpeas
    • Sara's Top Recipe Tips
    • Hummus FAQs
    • Printable Recipe

    Ingredients

    recipe ingredients
    1. 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.
    2. 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.
    3. 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.
    4. Chickpeas: Also known as garbanzo beans. Canned chickpeas are perfect for quick and easy hummus. Drain, rinse them well, and remove skins.
    5. Ice Cubes: The magic ice cubes I mentioned before.
    hummus in a serving bowl

    How to Make Hummus

    Scroll to the bottom of the page for a printable version of this recipe.

    ingredients in a food processor

    Place chickpeas, garlic, tahini, lemon juice, and 3 ice cubes in a food processor.

    processed hummus 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 in a bowl on a cream piece of cloth

    Hummus FAQs

    What does hummus taste like?

    Hummus is creamy and buttery on the palate with a subtle tang from lemon juice and garlic.

    Is hummus gluten-free?

    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.

    Can dogs eat hummus?

    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.

    How long does hummus last?

    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.

    Printable Recipe

    hummus recipe

    Hummus

    Recipe Author: Sara McCleary
    An easy hummus recipe that is creamy, fluffy, and as 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.
    Print Recipe Pin Recipe Save RecipeSaved!
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    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Side Dish, Snacks
    Cuisine Middle Eastern
    Servings 8
    Calories 151 kcal

    Ingredients

    • 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

    Instructions
     

    • 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.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    TO REMOVE SKIN FROM 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.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    • 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.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 151kcalCarbohydrates: 17gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 8mgPotassium: 211mgFiber: 5gSugar: 3gVitamin A: 22IUVitamin C: 4mgCalcium: 42mgIron: 2mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles
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