How To Make Homemade Vegan Hummus

Easy Vegan Hummus {plant based, gluten free}

Are you looking for a tasty and easy-to-make snack that’s not only healthy but also eco-friendly? Look no further than this vegan hummus recipe! By preparing a big batch at the beginning of the week and storing it in the fridge, you can have a convenient and delicious snack or lunch ready whenever you need it. Plus, by making your own hummus, you can avoid buying store-bought versions that come in single-use plastic packaging. With this recipe, you can enjoy a creamy and flavourful dip that’s made with simple, wholesome ingredients. So why not give it a try and see for yourself how much more delicious homemade hummus can be?

Easy Vegan Hummus

Hummus is one of my all-time favourite foods (as it is for so many people!). However, some people aren’t aware just how quick and easy it is to make at home. All you need is chickpeas, tahini, garlic, and a few extras – blend it together and voila!

I love having homemade hummus with toasted wholemeal pitta bread and crudités for a snack-y lunch. I also love it spread thickly over a hunk of good quality sourdough with a warming bowl of soup in the cooler autumn/winter months. It makes every meal delicious!

I also find that hummus is always a crowd pleaser. I’m yet to find someone who doesn’t like it! It’s a great one to have out at get-togethers or just family lunch times with a plate of colourful raw veggies. It’s also a great way to get kids to eat veg!

Hummus is a fab food to keep in your fridge. It’s super nutritious, packed with fibre from the chickpeas, and healthy fats from the extra virgin olive oil and tahini. Hummus contains good amounts of carbohydrates, protein and fats to keep you satiated and prevent those hangry hunger pangs!

I use this high quality food processor to make my hummus. This is one of my kitchen equipment staples! I use it to make pesto, to chop veggies, make oat flour, and to make banana nice cream!

Top Tips for the ULTIMATE Vegan Hummus

1. The desired thickness of your hummus will differ based on what you’re using it for. If it’s a dip you’ll likely want it a little thicker; for spreads, a little thinner. If you want the hummus thinner, add a [very] small amount of water into the food processor before blending. You can adjust or play around with this to get your desired consistency.

2. Additionally, for a creamier (though, with less fibre) hummus, peel the skins off the chickpeas (by squeezing them with your fingers). This will give a much creamier texture to the hummus.

3. Serve them with chips or potato wedges (my sweet potato wedges are amazing combined with this hummus!)

If you make this recipe, please make sure to comment below or to tag me over on Instagram (@georginaburgess_) – I love seeing your recreations!

Vegan Hummus

Vegan Hummus

Georgina Burgess
A quick and simple recipe that you can batch-prep at the start of the week and keep in the fridge for snacks and lunches. This helps to avoid buying store-bought hummus packaged in single-use plastic, as well as being healthier and so much more delicious!
Prep Time 10 minutes
Course Healthy Snack, Side Dish


  • 250 grams Chickpeas (Rinsed) (usually the amount in a 400g tin)
  • 3-4 tbsp Aquafaba (this is the 'juice' from the chickpea tin)
  • 2 tbsp Tahini
  • 4 tbsp Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • Juice of Half a Lemon (adjust as per your taste)
  • 1/4 tsp Cumin (optional)
  • 1/4 tsp Paprika (optional)
  • Salt (adjust as per your taste)
  • 1 Pinch Paprika (to garnish)


  • Add everything but the paprika to a food processor (this is the food processor I use)
  • Pulse until smooth
  • You may need to add more liquid to achieve your desired consistency
  • Taste and add any more ingredients/seasonings (to your preference)


I serve with a drizzle of extra virgin olive oil and a sprinkle of paprika.
Keyword vegan lunch, vegan side, vegan snacks

To Make This Homemade Hummus, You’ll Need the Following…

  1. Chickpeas (Rinsed): Chickpeas, also known as garbanzo beans, are the primary ingredient in hummus. They provide a creamy texture, nutty flavor, and are a good source of protein, fiber, and various vitamins and minerals.
  2. Aquafaba: Aquafaba is the liquid that comes from a can of chickpeas. It’s often used as an egg substitute in vegan cooking due to its ability to create a foamy and binding texture. In hummus, it helps achieve a smooth consistency.
  3. Tahini: Tahini is a paste made from ground sesame seeds. It contributes a rich, nutty flavor and helps create a creamy texture in hummus. It’s also a good source of healthy fats and minerals like calcium.
  4. Extra Virgin Olive Oil: Olive oil adds richness to the hummus and contributes healthy monounsaturated fats. It also offers a distinctive flavor that complements the other ingredients.
  5. Cloves Garlic: Garlic adds a robust, savory flavor to the hummus. It’s known for its potential health benefits, including immune-boosting properties.
  6. Lemon Juice: Lemon juice provides a tangy and bright flavor to the hummus. It also helps balance the richness of the tahini and olive oil.
  7. Cumin (optional): Cumin is a spice that adds earthy and warm notes to the hummus. It’s optional but can enhance the overall flavor profile.
  8. Paprika (optional): Paprika can contribute a subtle smokiness and mild spiciness to the hummus. Like cumin, it’s optional and adds depth of flavor.
  9. Salt: Salt is essential for enhancing the overall flavor of the hummus. It’s best to start with a small amount and adjust to taste.
  10. Pinch of Paprika (to garnish): The pinch of paprika on top is not only a visual garnish but also adds a touch of color and flavor to the hummus.


What is vegan hummus?

Vegan hummus is a plant-based dip made primarily from chickpeas, tahini (ground sesame seeds), olive oil, lemon juice, and garlic. It’s a staple of Middle Eastern cuisine and has become popular worldwide as a healthy and delicious snack or appetizer. Vegan hummus is free from any animal products and is therefore suitable for those following a vegan or vegetarian diet. It’s a great source of protein, fiber, healthy fats, and various vitamins and minerals. You can enjoy vegan hummus with pita bread, raw veggies, or use it as a spread on sandwiches and wraps.

Is this hummus recipe gluten-free?

Yes, this recipe is gluten-free as it does not contain any gluten-containing ingredients.

Is this hummus recipe suitable for people with nut allergies?

No, this recipe contains tahini which is made from sesame seeds, so it is not suitable for people with nut allergies unfortunately.

Can I make this hummus recipe in a food processor?

Yes, this recipe can be easily made in a food processor by blending together all the ingredients until smooth and creamy

How long will this vegan hummus last in the fridge?

When stored in an airtight container, this vegan hummus will last for approximately 5-7 days in the fridge.

How can I serve this vegan hummus?

You can serve this vegan hummus as a dip with pita bread, crackers, or vegetables, or as a spread on sandwiches or wraps. It can also be used as a topping on pizzas, pasta, or bowls.

Love Hummus? Try My Other Hummus Recipes

My Wild Garlic Hummus is a firm favourite! Or you could try my Smoked Hummus with Caramelised Onions. If you do try either, let me know how they go!

smoked hummus

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