This is the BEST homemade hummus recipe. It’s smooth, creamy, and healthier than what you buy in the store. Perfect for parties, a snack, and as a spread on your favorite sandwich or wrap.
The biggest complaint I often hear about homemade hummus is the lumpiness. “It’s not smooth and creamy like the store-bought brands.” You know why? Because those brands have really big machines and load their hummus up with lots of crap to get it that way.
So, in order to “stick it to the man”, I’ve worked my butt off trying to come up with a hummus recipe that is simple, healthy, smooth, creamy and yes, DELICIOUS! I’d like to think I succeeded. But, you can be the judge.
There are no secret ingredients in hummus. But, I have learned what makes homemade hummus smooth and creamy is the process.
So, while this post is a bit long, I want you to be informed, happy and not spend your money on some overpriced, over-processed chickpeas.
How To Make Homemade Hummus
First things first, don’t spend time chopping your garlic and risk losing a finger. Throw it in the food processor and let it do all the work. Remember, this is Shane & Simple.
Not, “Shane & Complicated” or “Shane & Gifted” or “Shane & I must be a hero so my wife will think I’m awesome at everything.”
Next, add your lemon juice and tahini and blend until you get a paste.
Stop and scrape the bottom and sides of the food processor after blending for 30-45 seconds. Go ahead and prepare yourself because you’re going to be doing a lot of stopping and scraping.
You’re also going to add your cumin at this point and process a bit more.
Pour in one can of your chickpeas and process until smooth. Yes, once again stop and scrape everything and add your second can of chickpeas along with your soy sauce, vinegar, and salt if you’re using any. And, start blending!
At this point, just stand back and allow the food processor to do all the work. You may want to add some of the reserve chickpea juice until you get you’re desired consistency. I tend to like a “thicker” hummus.
And, there you have it! The BEST Creamy Smooth Oil-Free Homemade Hummus recipe. The results are nothing short of amazing, if I do say so myself. AND, NO OIL!
If you like hummus you’ll love this recipe because it’s…
- CREAMY
- SMOOTH
- EASY TO MAKE
- DELICIOUS
- BEAUTIFUL.
So, maybe you like hummus but want to do something a little more creative with your chickpeas. Well, you’re in luck. Check out my Chipotle Chickpea Tacos or Chocolate Peanut Butter Hummus. I’m sure you’ll find something that tickles your fancy.
Be sure and let me know if you try this recipe! Leave a comment, take a picture, post it on Instagram and tag the photo #shaneandsimple so I can see your dish. If you want to be kept up to speed on all that’s going down with Shane & Simple and my latest recipes – SUBSCRIBE HERE!
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Creamy Smooth Oil-Free Homemade Hummus
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 Servings 1x
- Category: Side, Snack
- Diet: Vegan
Description
Smooth and creamy hummus that’s better and healthier than what you buy in the store. And, you don’t need oil! Creamy smooth oil-free homemade hummus with all the flavor and none of the guilt.
Ingredients
Instructions
- Drain and rinse chickpeas.
- Throw garlic into food processor and chop it up pretty fine.
- Scrape down garlic bits, add lemon juice and tahini to food processor and blend 30-45 seconds until it begins to form a paste. Stop to scrape down sides and bottom of food processor and blend for another 30 seconds. You want the paste to be smooth and creamy.
- Once the tahini paste is smooth and creamy, scrape down the sides and the bottom once more, add cumin and process for about 30 seconds.
- Once again, scrape the side and bottom of the food processor and add 1 can of chickpeas and blend for 30-45 seconds. Stop to scrape down the sides and bottom of food processor. Pour in second can of chickpeas, soy sauce, and vinegar and blend for 1-2 minutes, stopping to scrape sides and bottom if necessary, until it creates a smooth and creamy consistency.
- Add 1-2 Tbsp. of reserve chickpea liquid for desired consistency and blend or another minute or until the hummus is smooth and creamy.
- Spoon onto a plate or in a bowl, sprinkle the top with paprika or smoked paprika, and enjoy.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 99
- Sugar: 2.3 g
- Sodium: 37 mg
- Fat: 3.2 g
- Carbohydrates: 13.7 g
- Fiber: 3.6 g
- Protein: 4.8 g
- Cholesterol: 0 mg
Hi Shane,just made this for our lunch.
Omg, this is yummy!! We could eat the whole bowl in one sitting! Ate it with red bell pepper strips& wasa crackers.
I left out the cumin cause don’t like, used apple cider vinegar cause all I had,used coconut amino cause all I had& only used half teaspoon sea salt.
Gonna make regular,it’s sooooo good!
Thank u for recipe! 😇
How long would this last in fridge? Asking cause we are going on short trip& wanted to make,pack in cooler& put in fridge when we got there for my lunches.
★★★★★
Shane, we *knew* you’d come through for us! I soaked chickpeas overnight, pressure cooked them the next day, today, made your hummus. Like others, I’ve tried several other wfpb recipes, which left us sort of, uh.. unimpressed. I thought “let’s check out Shane’s site…” BINGO! This is going to be so much fun. Just tasting it to determine consistency yields a super delicious and very authentic taste, minus the added oil. A true keeper.
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Love love love this! Super easy… so delicious… 10 times better than store-bought. Cannot believe it took me this long to make my own at home. I feel so much better eating this one! Can’t thank you enough for this recipe found out about you on the Plantstrong podcast
Excellent! I forgot to add the cumin (too many cooks in the kitchen), but it was still delicious. I did add some chopped leftover roasted red pepper to the top and it made it look so cute and professional.
★★★★★
Very good! I added a splash of maple syrup. Next time I may add some smoked paprika and/or chili power. I thinned mine quite a bit so that I can use it as a salad topper/dressing.
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Fantastic !! I used a whole head of garlic, though 😀
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You can never have too much garlic:)
Hi Shane, I am allergic to sesame seeds and I am wondering what I can use instead of tahini? I LOVE your recipes! Thank you!
Hi, Sharon! Leave out the tahini and use the chickpea juice from the can. Should work fine.
Do you rinse off the hulls/shells of the chickpeas before blending or in fact in any of your recipes? Thanks.
Hi, Ali! No, I never do. I’m too lazy. LOL!
Amazing! My favorite hummus recipe by far!
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Creamiest. Tastiest. Just the best!
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Yes, THIS. Shane [sane] and Simple. In my experiments: Heating the chickpeas created the favorite texture, and I used the heated aquafaba to thin to the perfect consistency,
★★★★★
WOW WOW WOW!!! I have been so frustrated and just threw our my tenth attempt at a truly good hummus. You are my go to for most recipes, but never checked to see if you had a hummus recipe. Geez! So I just did a google search for ‘Shane and Simple hummus’. Can not tell you how happy I was when this recipe popped up. I made it and LOVE LOVE LOVE it!! Thank you so very much Shane.
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Wow, Diane, that is so great!!! I’m so glad you enjoyed it. Blessings.
The hummus is great on top of the soup!
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I made this recipe too, two words…ABSOLUTELY DELICIOUS!! Never buying store bought hummus ever again, thanks heaps Shane, I’m definitely a fan of all your recipes! I went vegan about 8 months ago & was tearing my hair out because everything I found to make was tedious, constantly buying ingredients etc etc. Now, I just look up your recipes!! Now I can eat again lol! Huge thank you Shane!
Thank you so much, Rebecca! I really appreciate it. If you wouldn’t mind, I’d be very grateful if you would give it a star rating. It helps with the Google gods. 🙂
Done! I shall do that for you with all of the recipes I try!
★★★★★
LOL! Thank you:)
Hi Shane! I’m new to your site and I’m so excited to start making your recipes. I can’t eat vinegar though. What would you use to replace it? God bless you!
Hi, Leanne! Thank you for stopping by. A couple of things: 1) You can leave it out entirely. 2) You can try this hummus recipe as it only uses 3 ingredients. It’s currently my favorite:)
https://shaneandsimple.com/classic-hummus/
This is my first time making hummus with a vinegar and a soy sauce added. Is it used to add a tangy flavor?
Yes, exactly.
Really nice!!! Thanks for sharing
My pleasure. Enjoy!
Tahini* is what we meant to write above not “think”
Thank you for sharing your ideas. We usually can only find Tahiti made with oil. Also very expensive. We also tried taking sesame seeds and processing. Like peanuts into peanut butter. So question would also be what substitution could you make for think. We don’t use salt so will it taste good with just the chickpeas and lemon and garlic and the aquafab. Thank you. My young son likes to cook but is concerned this is not going to be good. Thank you for helping us.
Hi, Marian. I love SoCo Tahini. It’s made with just sesame seeds and no oil. I think the price is comparable to what’s in the store and it’s absolutely delicious. Concerning the salt, it is a matter of taste. So, make it work for you.
Super delicious and EASY! I added smoked parpika (just because we loooove it in our hummus!) and I *did* end up having to use the aquafaba (chick pea liquid) to thin it up a bit towards the end. So when it says drain and rinse chick peas, make sure you drain/strain them into a bowl in case you need the added liquid. Yes, you can use water, but the aquafaba is better!
★★★★★
Awesome, Michelle!
Holy Smokes! This was so good! Will be a regular in our kitchen. We were searching for an easy, oil-free hummus that didn’t call for tofu and this was the winner. Thank you so much for sharing.
★★★★★
Ashley, thank you so much! I’m glad you enjoyed it. We eat a ton of hummus in our house:) Blessings.
Just made this. Really good. I just threw everything into food processor and then added some chickpea liquid (without reading the instructions) to get it to the consistency liked. I also made your rice and mushroom stuffing for Christmas to stuff a butternut squash. That was really good too. I look forward to your notifications.
Awww, thanks so much, Leigh! So glad you like the recipes. Have a great New Year!
So good and easy to make. I had some that I was not going to finish by mid-week and so I thinned some out with water and had it as a salad dressing too. Yummmm!
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Thank you, Alissa! And, great idea on the salad dressing. Can’t wait to do that…it just never lasts long enough in my house. 🙂
This is the best homemade hummus ever!!! And I’ve tried several recipes! Substituted liquid aminos for tamari and No Salt sub for salt. I’m addicted! Had it on the beer bread this morning with spinach and been having with cucumber, sprouts and greens in a wrap- so delicious!!! Another great one Shane! Thank you!!
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Thanks so much for sharing Christina. And, love the substitutions you made. Peace.
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Thanks again, Shane! A great, basic hummus, not too difficult or time consuming. Someone asked If it could be frozen. I have frozen basic hummus before, & it was fine. Think I’ll get in the habit of making some big batches of this, & freezing some, rather than continuing to buy pre-made, which costs more, is not as fresh, & we get to control the salt & all! I like to buy dry organic beans, cook 2 pounds (without salt) in the crockpot, then freeze in pound size containers. THANKS AGAIN!!!
You are welcome, Carol!
Hi Shane. Just discovered your site. Great and thank you! Just a note. I’m sure you know that tahini and nut butters are extremely high in fat. That is why I do my hummus without the tahini. I do have a few walnuts a day. And that’s about it on the nuts.
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This is wonderful and pretty easy! How long does it keep? Do you know if it freezes well? It made about 3 1/2 cups, which will last a few weeks for us. Next time I’ll use 1 can of chick peas!
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So glad you enjoyed it! Hmmm, have never freezes before. It usually doesn’t last very long with my crew:) It’ll keep for several days in the fridge.
Thanks!,
Absolutely delicious!
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Amazing!
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