This is my deliciously healthy Hummus recipe, of course with some interesting variations and colours too. There’s more to hummus than just a dip or a snack, so check out the variations below. I like my hummus to have a creamy consistency, but if you prefer it a little course, then just process it less.
Health benefits
The chickpeas are a high fibre, protein rich legume with a decent mineral profile (including good amounts of iron). The tahini is also a good source of protein and very rich in calcium. The lemon, garlic, and spices will strengthen your immune responses and the olive oil is a rich source of monounsaturated fat. Why wouldn’t you eat it?
WARNING! Most shop bought hummus, contain dangerous vegetable oils, so please make your own, it’s so very simple to do so. For more about why you must avoid vegetable oils, click here.
Ingredients
To make this gluten-free hummus you’ll need a can of chickpeas, garlic clove, tahini, lemon juice, extra virgin olive oil, and spices like cumin and cinnamon to bring it all together. Aquafaba (the liquid from the can) makes it extra creamy!
How to make this healthy homemade Hummus
Simply throw all the ingredients into a food processor and blend until smooth and creamy. You might need to scrape the sides a couple of times to get the perfect consistency. Sea salt and pepper really brings out the flavour so don’t forget to season it well. Drizzle with olive oil and top with dukkah or sesame seeds before serving. Or a sprinkle of paprika adds lovely colour prior to serving too. If you use a Thermomix, we’ve also included the Thermomix method.
Serving suggestions and how to store
Serve this healthy hummus recipe with veggies (like carrot, red peppers, cucumber, cherry tomatoes, radish etc) , pita bread, corn chips or use it as a spread on sandwiches, wraps or rolls. It’s a perfect accompaniment to falafel (To store, cover with a layer of olive oil and refrigerate in an airtight container for up to a week. It can also be frozen for later!
Vary this healthy hummus recipe to suit your needs
For a sesame-free version, swap the tahini for natural yogurt. You can also get creative with flavours by adding roasted vegetables like beetroot, carrots, or pumpkin for a colourful twist! Or mix hummus with yogurt for a tasty sauce over meats or salads. Take a look at the variations below the recipe to suit your tastes and supplies best.
Ingredients
- 425 g can chickpeas - drained and rinsed
- 1 clove/s garlic - finely diced or crushed
- 4 tbsp hulled tahini - halve if using unhulled
- 1 lemon/s - juice (zest optional)
- 2 tbsp water - or the liquid from the can (aquafaba) makes it extra creamy
- 2 tbsp extra virgin olive oil - extra virgin
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp sea salt - to taste
- ground black pepper - to taste
Method
- Add all of the ingredients into your food processor and process until smooth and creamy. You may have to scrape down the sides a few times to get an even consistency.
- Serve drizzled with more olive oil and sprinkle with sesame seeds or dukkah.
- Alternatively, try one of my variations below.
Thermomix
- Add the garlic and chop, 5 sec, speed 6.
- Add the chickpeas and process 5 sec, speed 5.
- Add the rest of the ingredients and process, 10 seconds, speed 4 scraping down the sides a few times.
Store
- Drizzle a layer of olive oil over the hummus to seal it. Store in an airtight container in the fridge.
- Can also be frozen.
Variations
Sesame-free
Replace the tahini with natural yoghurt. This also makes it a lot more creamy (and more like a store bought hummus according to my recipe testers).Garlic-free
Simply omit (the cumin and chilli will do for flavour).Roast beetroot hummus
Add a small roasted beetroot and a tablespoon of yogurt to your processor for a pretty pink, very nourishing dip. This is lovely with coriander leaves too.Carrot or pumpkin hummus
Add steamed or roasted carrot or pumpkin and process through with the other ingredients.Green supreme
Blend through some greens, either herbs like coriander or basil, or even kale or spinach.Make a sauce or dressing
Mix equal parts hummus to yogurt and use as a sauce over lamb, chicken, fish, vegetables or salad. You may also like to add a little extra lemon or some lime. Add a teaspoon of cumin for a lovely Moroccan or Indian accent.On toast
Spread on toast with slices of tomato and /or a mound of leafy greens, is delicious and a very healthy breakfast, lunch or snack. You can even add a poached egg for extra protein.How do you eat your hummus? Add your suggestions below, I'd love to hear from you.
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Nat says
Chermoula added in is awesome too!
Georgia Harding says
Great suggestion, thanks Nat. G x
Jane says
Yep I do one with roast peppers
Georgia Harding says
Yum, sounds delicious, thanks for sharing G x
Sally says
Yum! Love the idea of adding roast veggies, will have to give that a try.
I’ve got black tahini, so I’m wondering whether it will make it a weird colour. I will report back 🙂
How many dried chick peas do you think I’d have to soak and cook to get the same amount as a can?
Georgia Harding says
Thanks, I meant to include the conversion. I’m awful at measuring things, prefer to freestyle. I believe around half a cup or about 100grams will yield roughly the same quantity as in a can. I tend to soak and cook my pulses in large quantities and freeze them in smaller batches to whip up delicious bits and pieces as needed. Love to hear the result with the black tahini. Should be lovely. G x
Sally says
Well…..I tried it today with the black tahini. It tastes fab, however it has turned the hummus an unappealing grey colour. It seems to mess with my mind/body connection as my mind is saying yuck and my body says yum! I’m wondering what else I can use the black tahini in now, as I think I would like to use it up so I can get the normal version!!
Georgia Harding says
Too funny. Yes we really do eat with our eyes and like you, I’m all for pretty food. I wonder if you blended roasted beetroot through it if the colour would correct or just become more weird? G x
Lu says
Lovely recipe. Thanks. I make hummus a lot. I must try incorporating herbs.
For your dried chickpeas. have you tried canning?
I got a big pressure canner from the U.S. (via Amazon) last year and it is fabulous.
I can (well it is actually ‘jar’) bulk beans, e.g. chick peas, kidney beans, adzuki beans, etc.
It takes a lot of jars at once, I have done up to 20 at the one time.
It means I avoid BPA-lined cans, always have cooked, room-temperature beans available and avoid using freezer space, in addition to the power a freezer uses.
If you have a regular cooking pressure cooker, you can try it out for a small batch. Lots of tutorials and tips online.
I also use it to preserve cooked meals, such as soups, curries and pasta sauces. Great for camping!
Regards
Georgia Harding says
Thanks so much, a great idea, I’ve never heard of it. I’ll look into it for sure. I use a lot of legumes so nice to have another option besides freezing. G x
Myra says
I made this today as is just tweaked paprika , lemon a little it is AbFab thank you
Georgia Harding says
Great, thanks for letting me know Myra. I always hope you’ll like it as much as I do. G x
Rebecca says
Delicious! Think this is my fav homemade hommus recipe.
Georgia Harding says
Glad you like it. G x
Stacey Lambert says
Delicious 🙂
Georgia Harding says
Pleased you enjoyed it, G x
Beck Emerson says
How long do u think this hummus would be OK to eat when stored in the fridge? I have made it and it is delicious by the way 🙂 love your recipes!
Megan says
We often use it on home made pizza bases as an alternative to a tomato based sauce 🙂
Georgia Harding says
Great idea, never thought of that before. Thanks for sharing G x
Naeidra Deery says
This is a staple in our house but I’ve just added roast pumpkin for the first time – YUMMO! Just going to toast up some wholemeal pita ‘chips’ in the oven for the kids to eat the dip with for afternoon tea x
Georgia Harding says
Glad you like it Naeidra, the perfect arvo tea G x
Tammy says
Oh my goodness I have just made this and it is delicious. Thank you for your wonderful website.
Georgia Harding says
You’re very welcome Tammy, glad you liked it G x
carly says
Hi Georgia, I have a daughter with a sesame allergy and am just wondering if I can substitute the tahini for more olive oil? or something else to create a similar taste?!
Georgia Harding says
Tough because the taste is very distinctive – I’d go with sunflower seed butter perhaps (I’ve also seen recipes replacing with peanut or other nut butters). Or just omit and make with extra chickpeas G x
Louise says
I make mine with cashews due to a sesame intolerance. It’s delicious – everyone loves my hummus and my daughter will only eat mine, no shop bought stuff! Cashew butter would work too. Almonds were too nutty (though still nice, just not as nice) 🙂 I have also just left it out (though it does feel/taste like it needs something else)
Georgia Harding says
Oh that sounds really good Louise, thanks for sharing G x
Beverley breckell says
Hi Georgia, I have trouble connecting the displayed receipe to Pinterest. Never can find it on the board, why does it not default to the receipe in question.
Georgia Harding says
Beverley – i have just tested it and it works perfectly at my end. It will pin the image at the bottom of the post (not the feature image). If you’d like another image you can also pin from here G x https://www.pinterest.com/wellnourished/healthy-dips-dressings-and-condiments/
Narelle says
I love this recipe, I add praprika and Jalepeno peppers from a jar. lovely kick to it.
Georgia Harding says
Awesome – funny my 10 yr old always adds Jalapeños to hummus on crackers too, he loves them G x
Sarah Thompson says
We are loving eating hummus on slices of cucumber at the moment 🙂
Love this recipe minus the cinnamon
Georgia Harding says
Perfect Sarah – I’m one of those wierdo’s that absolutely hates cucumber 😉 But my 10 yr old son made himself cucumber, hummus and sauerkraut the other day and said it was great. Thanks for your comment and for rating the recipe too G x
Elle says
Super quick to make with any stick or bullet style blender – no fancy gear required! Loving ours with Mt Zero EVO, fresh lemon juice (no zest), no cinnamon but a touch more cumin and always the aquafaba to smooth it all out! Hummus as dip, spread, dressing… yum!
Georgia Harding says
So yum Elle, thanks for the review G x
Ashley says
I’ve tried quite a few hummus recipes, and this is now my go to! So delicious, and extra nourishing!
Georgia Harding says
So glad you love it Ashley – thanks so much for rating the recipe G x
Nicole says
Awesome quick recipe ? today I added the aquafaba and wow it makes a big difference and it gives it a really creamy texture ? I’ve also had it with roast carrot for an occasion and it was fabulous ?.
Nicole says
I added roast carrot to the mix I meant to say ?
Georgia Harding says
So glad you loved it Nicole G x
liv Stevens says
this is the best hummus recipe i’ve ever made- i’ve never been able to make a good hummus until now- everyone at home absolutely loves it. Thankyou!
Georgia Harding says
So glad it’s a winner Liv G x