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Home » Recipes » Gluten Free » The best healthy hummus

The best healthy hummus

September 24, 2018 Updated August 29, 2019 by Jessica Hoffman 18 Comments

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This is the best healthy hummus recipe! Learn the secret to making smooth and creamy hummus made with simple & healthy ingredients!

the best healthy hummus

Hummus! Hummus! Huuuuumussss! 

Hummus has become one of those things that I ALWAYS have to have on hand in my kitchen. Seriously, if there’s no hummus in the fridge, then something just doesn’t feel quite right. 

I should probably warn you before making this recipe that this hummus will forever change your perspective on store-bought hummus. I’m serious here people, once you go homemade…it’s hard to go back. 

Since this hummus is made fresh with all natural ingredients, it won’t stay as long as store-bought hummus, which has never been a problem in my home since it usually gets eaten up within a day or two. 

  • the best healthy hummus
  • the best healthy hummus
  • the best healthy hummus

A few notes on this recipe: 

This hummus recipe is easy to make, naturally vegan and can be made in a Vitamix or food processor. 

Let’s dive into how to to make the best healthy hummus, shall we? 

First off, you can use either dry or canned chickpeas. For this recipe to speed things up, we’re using canned chickpeas. If using dry chickpeas, soak them overnight and then cook them in a pot of boiling water until soft. Whichever type of chickpeas you chose to use, the next *crucial* step is to skin the chickpeas.

Chickpeas naturally have a little peel on them, that will come right off when you gently squeeze them with your fingers, or when you roll them gently in a clean kitchen towel. Don’t skip this step! This is going to give the hummus that smooth and creamy texture.

Next we’re going to cook the chickpeas in a pot of boiling water on medium-high heat for about 10 minutes, until they’re extra soft. This is step two in achieving creamy dreamy hummus. I’m serious, let’s not skip these steps! They’re 100% worth it. 

The next important part of making the best healthy hummus is using a good quality tahini. It should smooth and creamy and a bit runny. 

You can use either a high-speed blender (like a Vitamix) or a food processor to whip up your hummus. Both will work just fine! Whichever you use, make sure to blend and mix for a good 4-5 minutes to make sure everything is well incorporated. 

I like to make homemade pita chips to serve with the best healthy hummus. To do this I just cut up some pita into triangles, brush them with olive oil, sprinkle them with za’atar spice, and toast them up until they’re nice and crispy! 

the best healthy hummus

Here are some great options of how you can serve this hummus:

  • With a side of your favourite crackers
  • As a spread on a sandwich 
  • On a salad 
  • With cut-up veggies 
  • On a spoon 

If you’re looking for some other great hummus variations make sure to check out this roasted beet hummus and this edamame hummus recipe!

If you tried this hummus recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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the best healthy hummus

The best healthy hummus

★★★★★ 5 from 5 reviews
  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 20 servings 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Middle Eastern
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Description

This is the BEST healthy hummus recipe! Find out the secret to making smooth creamy and fluffy hummus!


Scale

Ingredients

  • 1 15 oz can organic chickpeas
  • 1/2 tsp baking soda
  • 1/2 cup tahini
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 cup-3/4 cup cold water (depending on how thick you like your hummus)
  • olive oil, za’atar, paprika, parsley or whatever you like to top!

Instructions

  1. Drain and rinse the can of chickpeas and remove the skins by rolling the chickpeas in a clean kitchen towel. The skins will naturally come off.
  2. Discard the skins and place the chickpeas in a pot of boiling water with 1/2 tsp baking soda.
  3. Cook for 8-12 minutes on medium-high heat until the chickpeas are soft. Remove from heat and drain.
  4. Add the chickpeas, tahini, garlic, salt, cumin, olive oil and lemon juice to a food processor or high-speed blender. blend until everything is smooth, scraping down the edges as needed.
  5. Begin to add the cold water, adding 1/4 cup at a time and blending to incorporate, for about 5 minutes.
  6. Taste and adjust seasoning if needed (salt, cumin, lemon juice)
  7. Serve the hummus with olive oil, za’atar spice, paprika, or parsley on top.

Notes

I use about 1/2 tsp of salt but depending on the chickpeas you use you may want to add a bit more salt or seasoning. Taste and adjust accordingly. This hummus will store well for up to a week in the fridge


Nutrition

  • Serving Size: 2 tbsp
  • Calories: 110
  • Sugar: 2g
  • Fat: 6g
  • Saturated Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 5g

Keywords: healthy hummus, easy hummus recipe, creamy hummus recipe

Did you make this recipe?

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love! 

Filed Under: Gluten Free, Recipes, Sides, Snacks, Vegan

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Comments

  1. Mary

    August 29, 2019 at 7:03 pm

    How much is 1 serving?

    Reply
    • Jess

      August 30, 2019 at 7:49 pm

      Hi Mary, an average serving size is about 2 tbsp!

      Reply
  2. Deb

    August 19, 2019 at 7:46 pm

    I’ve used a hummus recipe for years that I got from a famous celeb type chef – it’s similar to yours in flavor, but I always wondered why in the world it wasn’t smooth like the picture. I just made your wonderful recipe and I’m so impressed! It is delicious and has that silky smooth and creamy texture! It’s absolutely brilliant. Removing the skins is what I’ve been missing all along – that and not so much olive oil. Thanks so much for sharing this lovely recipe. It’ll be my go-to from now on!

    ★★★★★

    Reply
    • Jess

      August 19, 2019 at 11:20 pm

      Hi Deb, so thrilled to hear you loved the recipe! Removing the skins can be a bit tedious but SO worth it for smooth and creamy hummus! I like to listen to a podcast or an audiobook while I do it and it 🙂

      Reply
  3. Sara

    December 19, 2018 at 3:34 am

    I made this twice and it’s amazing! It took me a while to peel the chickpeas though. It helped a bit to roll them under running water in a strainer!

    ★★★★★

    Reply
    • Jess

      December 20, 2018 at 3:53 am

      Thanks Sara! And that’s such a great tip to do them under water. Definitely going to need to try that next time!!

      Reply
  4. Bo

    October 1, 2018 at 7:28 pm

    Looks so super creamy, Jess, stunning! Hummus is a staple in my fridge too! x

    ★★★★★

    Reply
    • Jess

      October 2, 2018 at 4:50 pm

      Thanks so much Bo! Nothing better than Hummus 🙂

      Reply
  5. Sarah | Well and Full

    September 27, 2018 at 2:23 pm

    This hummus looks so unbelievably smooth and creamy! I just had hummus yesterday and I think I’ll have some more today 😉

    Reply
    • Jess

      September 27, 2018 at 11:27 pm

      Thanks Sarah! Hummus in a daily must in my books!!

      Reply
  6. Bianca Zapatka

    September 26, 2018 at 5:03 pm

    Oh yummy! I‘m definitely going to make it.
    Love Hummus so much ?
    Lots of love,
    Bianca ❤️

    ★★★★★

    Reply
    • Jess

      September 27, 2018 at 2:01 pm

      Thanks so much Bianca! Hummus is just the best!

      Reply
  7. Tamsin

    September 25, 2018 at 2:38 pm

    Love your method Jess! And you know that my favourite way to eat it will definitely be from the spoon 😉 xo

    Reply
    • Jess

      September 25, 2018 at 11:25 pm

      Thanks Tamsin! Off a spoon is my favourite way to eat it too;)

      Reply
  8. Lizzie

    September 24, 2018 at 10:22 pm

    You’re SO RIGHT about removing the skins. I do it in a clean dishtowel. A little messy but so worth the effort. Absolutely silky smooth, no annoying little “bits” of skin. I read and re-read your recipe but could not find how you use the baking soda. I use it to help the skins come off of the chickpeas; it acts as a bit of an abrasive but does not screw up the taste.

    ★★★★★

    Reply
    • Jess

      September 24, 2018 at 11:43 pm

      Hi Lizzie, so happy you loved the recipe! Removing the skins truly makes all the difference, right? The baking soda goes in the boiling water with the chickpeas. It’s not entirely necessary but helps soften them up a bit!

      Reply
  9. sheenam| thetwincookingproject.net

    September 24, 2018 at 1:56 pm

    Oh my! This hummus looks so creamy and yummy!!

    Reply
    • Jess

      September 24, 2018 at 2:07 pm

      Thanks so much Sheenam! Hummus is definitely one of my favourites to snack on!

      Reply

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Hi! I'm Jess, and welcome to Choosing Chia! Here you'll find healthy recipes with a focus on plant-based ingredients. Oh, and lot's of chocolate too! Read More

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