Homemade Hummus

(vegan, gluten free)

The simplest homemade hummus recipe is now at your fingertips! All it takes is a few ingredients and a food processor (and maybe some chickpea peeling if you’re up for it). Enjoy as a dip, spread on sandwiches, wraps, and pizzas, in lunch bowls, or just eat it straight off a spoon!


  • 1 540mL/19oz can chickpeas, drained & rinsed
  • 1/4 cup water
  • 1 tbsp tahini (optional)
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2-3 tbsp olive oil


  1. This first step is optional, but I find that peeling the chickpeas gives the hummus a creamier, smoother texture. However, it is a bit tedious to do, so I often opt out of peeling for the sake of time!
  2. Add the chickpeas, water, tahini, lemon juice, and salt & pepper to a food processor (or mash by hand if you’re feeling up to it!) and blend until smooth. Add 2 tbsp olive oil, then blend again until smooth. If your hummus is still too thick for your liking, you can add 1 more tbsp of olive oil to thin it out.
  3. Serve as a dip or spread and enjoy! Keeps in the fridge for 3-5 days.

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