Best Hummus Recipe from Scratch
Welcome to the site everyone! This is our best hummus recipe from scratch and it’s a really quick and easy vegan classic. It is incredibly tasty and can be stored in the fridge for up to 6 days. I wouldn’t recommend going any longer then 6 days.
If you don’t want to read about our post and just want the recipe, then hit the “Jump to Recipe” button shown at the top of this post. In our written hummus recipe below you can also find out different variations on how to make your hummus more smooth and creamy if that is your preference.
We also have a how to video right below this paragraph where you can see exactly how we made this incredible hummus recipe and how quick and easy it really is to make. We hope you enjoy this post and be sure to rate this recipe down below as well. Enjoy!
Kitchen Products Used
In order for this recipe to be quick and easy. You have to have both the pressure cooker and the food processor.
Our pressure cooker literally cuts the time down by an hour. If I didn’t have the pressure cooker I would have to boil the chickpeas for atleast 1 hour and 30 minutes.
However, since we used the pressure cooker, it only took me 10 minutes to cook the chickpeas. And that is literally all the time you need when you have a pressure cooker.
The food processor is the easiest way to make hummus. It allows us to break down all of the ingredients and combine them in a matter of seconds.
If you want to make Hummus all the time then you have to have both of these appliances.
What is Hummus Made of?
Hummus is made out of 2 main ingredients. One being cooked chickpeas. The other main ingredient being used is olive oil.
Preferably extra virgin olive oil. If you use just these 2 ingredients you will make a great hummus.
The key is to know what ratio of each ingredient you need to make a smooth tasting hummus.
Don’t worry. We’ve got you covered in our best hummus recipe from scratch. Just keep reading below on how to alter the smoothness of your hummus.
How Do You Make Hummus Smooth?
This is a great question. I particularly prefer my hummus to be thicker but I eat it both ways.
In order to make Hummus smoother then you need to add a little baking soda when you cook your chickpeas.
A teaspoon or 2 should get the job done. This helps break down the chickpeas cell walls and allows the food processor to really mash them up well.
The other 2 tricks to use are to use Tahini and a plant based milk. Tahini is a great ingredient to add because it has natural oils. These oils help to make a smoother hummus.
The last trick is to add in plant based milk. The theory is simple here. Add more liquid to a mixture and that mixture will become less thick. Just make sure to use plain plant milk. You don’t want to add vanilla to hummus.
Ok this is the last tip, I promise. The very last trick is to use a pestle and mortar. This will allow you to break down the chickpeas finely before you add them into the food processor. However, this will take a very long time.
Is Hummus Good for Weight Loss?
Absolutely. But everything in moderation. Incorporating hummus into your weekly meals is a great idea.
Chickpeas are a legume that is packed with fiber and fiber allows you to have regular bowel movements.
Thus keeping your digestive track regular which is one of the many things that will help you with losing weight.
Fiber also helps your tummy feel full. So if your tummy is full, you guessed it, you won’t want to over eat more then you need to.
Lastly, chickpeas have a low calorie density. This means that they have fewer calories compared to the amount of nutrients they possess. And everyone knows that the less calories you take in helps with controlling your weight.
So it is safe to say that chickpeas and hummus are a great way to help lose weight or at the very worst, control and maintain your current weight.
The Origin of Hummus
The answer is that nobody knows for certain who came up with hummus. Many Jewish people believe that is was mentioned in their Bible 3,500 years ago.
However, the chickpea dates back more then 10,000 years ago and has been believed to be one of the first legumes ever harvested.
It has been used in a middle eastern cookbook as early as the 13th century. But that isn’t stopping other countries from saying they made it first.
India and Nepal also believe that they were the first ones to cultivate this delicious dish. So really, nobody knows but everybody claims to have done it first. Interesting.
Hummus Recipe with Tahini
I know that there are a lot of hummus recipes that like to use tahnini. We also used tahini in our best hummus recipe from scratch post on the page.
We believe, and so do many others, that the tahini deepens the flavor profile of the hummus.
It also brings about a really nice smoothness that kind of just falls apart in your mouth. Definitely makes you wanting more.
Tahini is also vegan and is a nice substitute for milk or cream that some hummus recipes have in order to make hummus silky smooth.
If you do not want to use tahini in your hummus recipe then I would suggest using a plant based milk instead.
Best Hummus Recipe from Scratch
- Food Processor, Pressure Cooker
- 1 Pound Chickpeas Soaked overnight or Pressure cook dry chickpeas for 45 minutes.
- 2 cups Extra Virgin Olive Oil
- 8 Garlic cloves pressed
- 1 cup Tahnini
- 1 Tablespoon Salt
- 1 Cup of Plain Oat Milk **Optional**
- 1 Teaspoon Baking Soda **Optional**
- If you are not soaking your chickpeas overnight then you can pressure cook dried chickpeas for 45 minutes at high pressure.
- If you soaked your Chickpeas overnight then pressure cook your soaked chickpeas in 6 cups of water for 5 minutes on Low Pressure. Use a Teaspoon of Baking Soda if you want your hummus to turn out even more creamy.
- While that is happening, set up your food processor as well as prep the remaining ingredients.
- Now drain the pressure cooked chickpeas into a colander and shake off any excess water. If you do not get all of the water off then that is fine, it wont change the outcome of the recipe.
- Take the drained chickpeas to the food processor and pulse them a couple of times in the food processor for around 15 seconds. Before going to the next step, use a spatula to push down the chickpeas on the side of the food processor.
- Now add in 1 cup of Olive Oil, 1 cup of Tahini, 8 cloves of pressed Garlic and the Salt into the food processor and process for about 1 to 2 minutes until the mixture starts to become smooth.
- Lastly, add in the last cup of Olive Oil and process the mixture for another 2 minutes or until your desired smoothness.
- ***If you want your hummus to be even more creamy then add a teaspoon of baking soda into the pressure cooker with the chickpeas. Also for more smooth hummus texture, add in a cup of plain Oat milk into the hummus and process that for around 1 minute.*** Hope that helps. Enjoy!
More Recipes That Use Hummus
Below you can find more recipes on our website that use hummus. As I currently write this post on June 4th 2020, there are only a couple recipes on the site that use hummus. However, I am certain that will change going forward due to the versatility of Hummus.
Any who, check out the recipes on the link below for all of our recipes here at Quick, Easy, Vegan!