This Healthy Hummus recipe is smooth and creamy, and made with simple & healthy ingredients! It tastes just like the authentic hummus you’d get in a restaurant.
A great healthy hummus recipe
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.
If you’re looking to make some fun or more creative hummus recipes, this Everything Bagel Hummus and this Roasted Beet Hummus are perfect to play!
A few notes on this recipe
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.
This hummus recipe is easy to make, naturally vegan and can be made in a Vitamix or food processor.
How to make hummus healthy
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.
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.
You can use either a high-speed blender (like a Vitamix) or a food processor to whip up your hummus. 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!
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!
More hummus recipes to try
If you tried this Healthy Hummus 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
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 servings 1x
- Category: Appetizer
- Method: Blend
- Cuisine: Middle Eastern
Description
This is the BEST healthy hummus recipe! Find out the secret to making smooth creamy and fluffy hummus!
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
- 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.
- Discard the skins and place the chickpeas in a pot of boiling water with 1/2 tsp baking soda.
- Cook for 8-12 minutes on medium-high heat until the chickpeas are soft. Remove from heat and drain.
- 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.
- Begin to add the cold water, adding 1/4 cup at a time and blending to incorporate, for about 5 minutes.
- Taste and adjust seasoning if needed (salt, cumin, lemon juice)
- Serve topped with olive oil, za’atar spice, paprika, or parsley.
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
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Hi, just wondering where you add the garlic and is it roasted?kayla
hi Kayla, the garlic is added to the food processor in step #4 of the instructions. It is not roasted!
How much is 1 serving?
Hi Mary, an average serving size is about 2 tbsp!
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!
★★★★★
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 🙂
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!
★★★★★
Thanks Sara! And that’s such a great tip to do them under water. Definitely going to need to try that next time!!
Looks so super creamy, Jess, stunning! Hummus is a staple in my fridge too! x
★★★★★
Thanks so much Bo! Nothing better than Hummus 🙂
This hummus looks so unbelievably smooth and creamy! I just had hummus yesterday and I think I’ll have some more today 😉
Thanks Sarah! Hummus in a daily must in my books!!
Oh yummy! I‘m definitely going to make it.
Love Hummus so much ?
Lots of love,
Bianca ❤️
★★★★★
Thanks so much Bianca! Hummus is just the best!
Love your method Jess! And you know that my favourite way to eat it will definitely be from the spoon 😉 xo
Thanks Tamsin! Off a spoon is my favourite way to eat it too;)
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.
★★★★★
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!
Oh my! This hummus looks so creamy and yummy!!
Thanks so much Sheenam! Hummus is definitely one of my favourites to snack on!