Homemade Classic Hummus

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This tahini-free Homemade Classic Hummus is full of vibrant flavors and takes just minutes to prepare! Included are tips and tricks to create a delicious creamy hummus texture that tastes earthy and piquant! {Gluten-Free + Vegan}

Is it worth it to make your own Homemade Classic Hummus? Especially a hummus made without tahini? The answers are YES and also YES. Omigosh, Spiriteds, if you are in the market for a drop-dead delicious appetizer spread, then look no further. This easy hummus recipe is just waiting for you to discover it! 

But if you also find yourself worried about the levels of time and effort needed to make hummus, compared to a drive to the store for something premade, then let me allay your fears. I, too, glaze over at the sight of long ingredient lists. Even though, yes, there are a few long-list doozies on this blog. Sometimes you gotta give in and just go with the 17-ingredient dinner recipe because the end result is worth it.

However, I digress and this is not that. 

The end result here is WORTH IT but with a much shorter list and less complex method. Basically, you throw the ingredients into the food processor and blend away. Okay, there are a few pulses first, just to get things going, but it’s straightforward, simple, and super-fast.

And thanks to Homemade Classic Hummus, we’ve upped our vegetable game, especially when paired with carrots, cauliflower, and broccoli. We’re suckers for hummus and gluten-free pretzel crisps, and we also love it with nothing more than a spoon. 

So grab your food processor and let’s do this! Our foursome cannot wait for you to give this Homemade Classic Hummus a whirl!

Homemade Classic Hummus is

• Soy-free and tahini-free
• Gluten-free
• Vegan
• A great dip for fresh veggies
• Perfect for breads and crackers
• The perfect topping for burgers

Homemade Classic Hummus ingredients

So what is classic hummus made of? Think chickpeas and tahini. But since this hummus is tahini-free, we use almond butter instead. And we dress up our classic hummus with cumin and paprika and spring for fresh lemon juice because the soft, citrusy lemon complements the garlic and olive oil. If you have the following ingredients, then you’ll be set to go!

• Chickpeas. Rinse, drain, and peel your chickpeas. This will give your hummus a creamy consistency and smooth texture.
• Almond butter. Use this in place of tahini for a soy-free option. If you can find roasted, unsweetened almond butter, then go for it! The rich, deep flavor is ideal.
• Water. Just a tablespoon to mix everything together.
• Garlic cloves. Start with 1-2 but have extras on hand, just in case you want a stronger flavor. To prevent them from getting stuck under the blades, slice the garlic or press it before adding to the food processor.
• Cumin, sea salt, and paprika. Like the garlic cloves, start with the amount listed but keep extra on hand to intensify the flavor, if desired.
• Lemon juice. If you have fresh juice on hand, the extra-bright flavor is worth it, however bottled will also work.
• Olive oil. Start with a small amount and increase to thin out the hummus.

Side note: If you want to use another nut or seed butter in place of almond butter, then definitely go for it. Steer clear of sweetened flavors. And keep an eye on the viscosity of the nut/seed butter. If it’s super-thick to begin with, then you may need to thin your hummus with extra olive oil, water, and/or lemon juice.

How to make Homemade Classic Hummus

1. In a food processor combine the chickpeas, almond butter, garlic cloves, cumin, sea salt, and paprika. Pulse several times until the ingredients are coarsely chopped. Process the ingredients on LOW, and with the food processor running, stream in the water and lemon juice, followed by the olive oil. Process until well combined.
2. Stop the food processor periodically to scrape the sides of the bowl and to check for clumped ingredients. Then process again for about 1 minutes on HIGH to create a smooth texture.
3. Taste test the hummus and adjust the flavor, if needed, by adding more seasonings, olive oil, or lemon juice. 
4. Store in an airtight container for up to 5 days.

Homemade hummus troubleshooting tips

• Peel the chickpeas beforehand. It seems tedious but peeling the chickpeas will yield a creamier texture. To make the process easier, I put the the chickpeas in a mesh strainer and run them under water. Then I gently toss them by hand to drain excess water. As I do that, the skins start to come loose. From there I peel away, and as I handle the chickpeas, more skins loosen. It takes a few extra minutes to do, but the result is divine! And it’s a straightforward way to make sure your hummus isn’t too thick.
• Store your hummus in an airtight container. Then, as you nibble on it throughout the week, transfer the leftovers to smaller airtight containers. This might seem like excess work, but it’s a great way to make the hummus last longer, preventing it from becoming dry, or dare I say it, crusty. *shudders*

Recipe FAQs

• Why is my Homemade Classic Hummus not creamy? The three most common culprits I run into are not peeling the chickpeas first, adding too much almond butter, or not adding enough olive oil. Additionally, I make sure to process the hummus on HIGH for a short while to make sure everything is evenly combined.
• Why is my Homemade Classic Hummus bland? It’s possible the spices and seasonings clumped underneath the food processor blades or along the sides of the work bowl. I always check those two spots before I add more flavorings. Then in small amounts I add more sea salt and/or cumin. If it seems better but still not quite right, I’ll add in one more small garlic clove. It’s also possible if the almond butter is thick, it didn’t blend evenly. Blending on HIGH again may help redistribute the ingredients.
• How do I thin out my hummus without losing the flavor? Add a splash of lemon juice at the same time you add more olive oil. The lemon juice will keep the flavor light so your hummus doesn’t turn heavy or oily.
• What is the secret to a really good homemade hummus recipe? I don’t know if there is ONE secret, but I find a willingness to taste-test and adjust the flavors as you go is particularly helpful. Make a note of your adjustments so you can remember them next time you make hummus!
• Do I have to peel the chickpeas beforehand? No! Definitely not. Your hummus will be thicker, but the flavor will still be delicious. You may need to add more seasonings, olive oil, and lemon juice to account for the extra bulk.

More dips and spreads!

If you love dips, spreads, appetizers, and snacks, then you are in the right place. Here are some of our family’s favorites! 

• Roasted Red Pepper Hummus
• Arugula Bean Dip
• Creamy Avocado Lime Spread
• Lemon Avocado Dip
• Olive Tapenade

Spirireds, stay well and stay wild. Jump into the fun when you can, and always know how glad I am you’re here! 🩷 

Homemade Classic Hummus

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This tahini-free Homemade Classic Hummus is full of vibrant flavors and takes just minutes to prepare! Included are tips and tricks to create a delicious creamy hummus texture that tastes earthy and piquant! {Gluten-Free + Vegan}

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 2 cups 1x
• Category: Appetizers and Snacks
• Method: Food Processor
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 15–ounce can chickpeas, rinsed, drained, and peeled
• 1/4 cup unsweetened almond butter
• 1–2 cloves garlic, pressed or sliced
• 1 1/4 – 1 1/2 teaspoons cumin
• 1/4 – 1/2 teaspoon sea salt
• 1/4 – 1/2 teaspoon paprika
• 1 tablespoon water
• 2–3 tablespoons lemon juice
• 5 tablespoons olive oil (more as needed)

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Instructions

1. In a food processor combine the chickpeas, almond butter, garlic cloves, cumin, sea salt, and paprika. Pulse several times until the ingredients are coarsely chopped. Process the ingredients on LOW, and with the food processor running, stream in the water and lemon juice, followed by the olive oil. Process until well combined.
2. Stop the food processor periodically to scrape the sides of the bowl and to check for clumped ingredients. Then process again for about 1 minute on HIGH to create a smooth texture.
3. Taste test the hummus and adjust the flavor, if needed, by adding more seasonings, olive oil, or lemon juice.
4. Store in an airtight container for up to 5 days.

Notes

• When a range is listed for ingredient quantities, start with the smaller amount and add more as desired. If you add considerably more olive oil than what is listed, then plan to a splash of lemon juice, too. This will help maintain the flavor balance and prevent the hummus from tasting heavy or oily.
• Peel the chickpeas for a creamy hummus.
• Slice the garlic cloves or press them so they don’t get stuck under the food processor blades.
• If the almond butter is thick, try stirring it or mashing it before adding it to the food processor. This may prevent it from clumping in the hummus.
• As you enjoy your hummus throughout the week, keep it fresh by transferring it to smaller containers. This will prevent it from drying out or becoming crusty.
• Please see the blog post for additional tips and tricks.
• The yield listed is an approximation.