The best hummus recipe | Hummus recipe vegan | How to make hummus without a food processor

Hummus recipe vegan is one of the most popular and beloved dishes in the Mediterranean and Middle Eastern countries. It is basically a smooth, creamy, fluffy, savoury dip prepared with chickpeas, tahini, garlic, lemon juice and olive oil blend. It is a super quick and ridiculously easy recipe prepared with a few handfuls of ingredients and gets prepared within 15 minutes. This best hummus recipe looks exactly like market-bought ones but tastes way better than that. Isn’t it great to prepare this scrumptious delight at home instead of spending money in supermarkets!!

About the recipe
Tips and Suggestions
Health Benefits of Chickpea
Frequently Asked Questions
How to make Hummus (step wise photos)
Recipe Card

Hummus is a Middle Eastern savoury dip or spread prepared with cooked chickpeas, tahini, garlic, lemon juice and olive oil. All the ingredients are blended till smooth and fluffy. It is then garnished with some whole chickpeas, olive oil drizzles and sprinkle of paprika and parsley.

• Gluten-free
• Vegan
• Easy to make
• Can be refrigerated
• Utterly delicious

Hummus recipe vegan is an incredibly simple recipe that can be prepared very easily at home using few ingredients. All the ingredients are easily available in any supermarket. You just need either a good blender or a food processor to prepare it. That’s all. The best part of the hummus recipe garlic is that after preparing it, you can store it for 5-6 days in the refrigerator and freeze it in a zip lock bag or in an air-tight container for a couple of months. So, there is nothing wrong to prepare it in large amounts. I always prepare it in large amounts and ended up with an empty bowl.

It is always fun to prepare such a unique and utterly easy recipe at home just in exchange for spending a few pennies and tiny effort. I can assure you that after trying this homemade hummus recipe, you are never going to buy it from the outside.

Chickpeas (Garbanzo beans): Chickpeas are the primary ingredients of the recipe which provide a base to hummus. You can either use canned chickpeas for the recipe or can also use cooked chickpeas for the recipe.

Tahini: Tahini is a smooth, creamy, savoury and nutty flavoured dip prepared with sesame seeds. It is another primary ingredient used to enhance the taste and flavour of the dish and make hummus taste incredible. You can use store-bought tahini for the recipe. If you want to make homemade tahini from scratch then check my tahini recipe.

Garlic: It adds flavour and zest to the hummus. I have added a clove of garlic to the recipe. You can use roasted garlic too for the recipe.

Olive oil: It gives a perfect texture to the hummus recipe vegan. Some more olive oil is swirled over the hummus during the time of serving.

Lemon juice: It is another important ingredient for the best hummus recipe. It makes the recipe refreshing with a hint of tang. But make sure to use freshly squeezed lemon juice without any pulp or seed.

Salt: The addition of salt gives a basic savoury taste to the recipe.

Cold water: This is the secret ingredient to make the hummus fluffy and smoother.

The best hummus recipe with step-by-step photos and instructions has been provided in the ‘Instruction’ section of the recipe. I have included all the tips & tricks below. If you follow them precisely then you will get perfect hummus which is even better than market-bought ones. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient of the recipe ‘chickpea’.

• Always use tender chickpeas to prepare the dish.
• Try to skin off the chickpeas to get the velvety smooth texture of hummus.
• Try to use light olive oil for the recipe.
• You can adjust the amount of spices and herbs according to your taste.

Today, I have shared the basic hummus recipe vegan with you but there is myriad variation that can be done. I have mentioned a few of the variations below

• Beetroot hummus can be prepared by adding cooked beetroot and blending it till smooth.
• Roasted garlic hummus can be prepared by adding roasted garlic instead of raw garlic.
• Roasted red pepper hummus can be prepared by roasted red pepper.
• Mint hummus can be prepared by adding some fresh mint leaves.
• Spicy hummus can be prepared by adding different ranges of spices and herbs in it.

Hummus can be served with

• Warm pitta breads.
• Salads, falafel, grilled vegetables etc.
• Grilled or barbeque meat etc.

Hummus can also be added to prepare different varieties of sandwiches, wraps etc.

• They are full of fibre which is good for our digestive system.
• Chickpeas help to control many chronic diseases.
• The protein and fibre present in chickpeas help to control blood sugar.
• They are high in protein and low in calories which is excellent for weight loss.
• It helps to control our appetite.
• Chickpeas are powerhouse of nutrients. It contains iron, folate, copper, manganese and many other nutrients.

As I have already mentioned above, any variety of chickpeas can be used to prepare hummus. You can use dry chickpea, canned chickpea and even cooked chickpea for the recipe.

First, wash the chickpeas and soak them in enough water for at least 8 hours. I prefer to soak it overnight. Then drain the water and wash it once again. For perfect cooking, it is very important to soak the chickpea properly.

Add soaked chickpea, water, salt into the cooker and give a nice stir. Close the lid of the pressure cooker and cook it on medium flame till 3-4 whistles till they are soft. Switch off the flame and allow the pressure to settle down. Then drain the water from the boiled chickpeas and keep them aside.

If you don’t have a pressure cooker then take a large pot with a tight lid. Add enough water and add salt to it. Then add the soaked chickpea and cover the pot. Initially cook it on high flame until the content starts boiling and then turn the flame low and cook it for around 2 hours.

Yes, you can. It’s just a myth that you need a food processor to prepare hummus. In fact, I have prepared my homemade hummus recipe using a blender. If you face any difficulty during the time of grinding the chickpeas, just add some cold water and the process will become much easier.

If you prepare the hummus without using olive oil, then the hummus recipe vegan will become too thick in texture. After refrigerating, it will become stiff. The addition of some oil during the time of preparing the hummus can provide you with the desired consistency.

Any flavoured or light flavoured oil can be used for the recipe, like light olive oil, avocado oil, rapeseed oil, grapeseed oil and even sunflower oil can also be used for the recipe. Few people even enjoy strong flavoured extra virgin olive oil for the recipe. I always recommend light olive oil for the recipe.

Yes, you can. Kosher salt can be used instead of regular salt. Salt is just added to enhance the taste of hummus.

Take an airtight container, wash it and allow it to completely dry then store the hummus. I always prefer a glass container for it. You can pour it into the container and store it in the refrigerator for 5-6 days or you can freeze the hummus in a zip lock bag for a couple of months.

It may happen if the hummus sits for long in the refrigerator. The oil and water may get separated from the paste. Just stir the hummus nicely with a spoon before serving.

Yes, as I have mentioned above. You can freeze it and thaw it before use. But the taste and texture may slightly get changed. I personally recommend eating them fresh.

To prepare hummus without a food processor, you need a powerful mixer grinder for the recipe. It can be prepared without a food processor.

First of all, if you are using canned chickpeas then simmer them in water for another 20 minutes so the chickpeas get really tender. Rinse the chickpea in running water and remove the skin of each chickpea. For extra smooth textured hummus, these steps are necessary. Or you can directly use the canned chickpea after rinsing without removing its skin.

Take a jar of a grinder or food processor and add the chickpea into it. Reserve a handful of chickpea for later use. Then add tahini paste into it. Add peeled and sliced garlic cloves, salt, fresh lemon juice (strained), olive oil and some cold water into the jar.

Now, close the lid of the jar and pulse it to a smooth paste. Adjust the amount of water according to your desired consistency for the hummus. The best hummus recipe is ready to serve. Transfer the hummus into a serving bowl. Sprinkle some paprika and fresh chopped parsley and swirl some olive oil on it. Add the reserved chickpea and serve. Or else you can store it in a clean dry container and refrigerate it.

Many recipes for dip have already been shared in my previous posts. You can check some of them like

Tahini recipe easy
Tahini sauce lemon
Pulpy apricot sauce

..And Many more…

1 Cup = 250 ml

• 400 grams canned chickpeas or 1½ cup (250 grams) cooked chickpeas
• 3 tablespoons Tahini
• 1 large clove of Garlic, peeled and sliced
• 1 large Lemon or ¼ cup fresh Lemon juice, without pulp and seeds
• Salt to taste
• 1 tablespoon Olive oil
• 5 tablespoons cold Water

1. First of all, if you are using canned chickpeas then simmer them in water for another 20 minutes so that the chickpeas get really tender.
2. Rinse the chickpea in running water and remove the skin of each chickpea.
3. Take a jar of a grinder or food processor and add 1½ cup of cooked chickpea into it. Reserve a handful of chickpea for later use.
4. Add 3 tablespoons tahini paste, peeled and sliced garlic cloves, salt, ¼ cup fresh lemon juice (strained), 1 tablespoon olive oil and 5 tablespoons cold water, one by one into the jar.
5. Close the lid of the jar and pulse it to a smooth paste. Adjust the amount of cold water according to your desired consistency for the hummus.
6. The best hummus recipe is ready to serve. Transfer the hummus into a serving bowl. Sprinkle some paprika and fresh chopped parsley and swirl some olive oil on it.

Transfer the hummus recipe vegan into a serving bowl. Sprinkle some paprika and fresh chopped parsley and swirl some olive oil on it. Add some chickpea on the top. Serve it as a dip with warm pitta or with falafel or drizzle it over the wrap, sandwiches or salad and enjoy the Middle Eastern delicacy.

The best hummus recipe | Hummus recipe vegan | How to make hummus without a food processor

Prep Time: 10 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250 ml

• 400 grams canned chickpeas or 1½ cup (250 grams) cooked chickpeas
• 3 tablespoons Tahini
• 1 large clove of Garlic, peeled and sliced
• 1 large Lemon or ¼ cup fresh Lemon juice, without pulp and seeds
• Salt to taste
• 1 tablespoon Olive oil
• 5 tablespoons cold Water

Instructions

1. First of all, if you are using canned chickpeas then simmer them in water for another 20 minutes so that the chickpeas get really tender.
2. Rinse the chickpea in running water and remove the skin of each chickpea.
3. Take a jar of a grinder or food processor and add 1½ cup of cooked chickpea into it. Reserve a handful of chickpea for later use.
4. Add 3 tablespoons tahini paste, peeled and sliced garlic cloves, salt, ¼ cup fresh lemon juice (strained), 1 tablespoon olive oil and 5 tablespoons cold water, one by one into the jar.
5. Close the lid of the jar and pulse it to a smooth paste. Adjust the amount of cold water according to your desired consistency for the hummus.
6. The best hummus recipe is ready to serve. Transfer the hummus into a serving bowl. Sprinkle some paprika and fresh chopped parsley and swirl some olive oil on it.