This Creamy Hummus with Tahini is better than store bought and it will be a fam fav! You won’t believe your eyes once you make it. So, it’s no secret that in the last decade or so hummus has become a staple in many homes. This Middle Eastern original has become popular worldwide and for lots of reasons.
Can Vegans Have Hummus?
YES! Vegans can because hummus and hummus can be made VEGAN! Well, as a matter of fact, vegan hummus is the authentic way. In the recipe I share I did add yogurt for smoothness but it can totally be omitted! If you want the truth, it is one less ingredient to worry about adding. Simply omit the 2 tablespoons of yogurt and replace them with 2 tablespoons of tahini!
What makes hummus so popular?!
Hummus is a healthier dip substitute than other options. So, when you’re craving something salty with dip, make hummus your go-to. Second, hummus is a great cold appetizer. It coalesces with many flavors and textures in a way no other appetizer can. Furthermore, it’s a gluten-free, dairy-free (you can remove the yogurt in this recipe and add a little more tahini), and nut-free dish. Finally, it’s one of those dishes that can be part of a main dish, a snack, a light lunch, a brunch with friends, or made into an on-the-go sandwich.
The origins of hummus are always traced back to somewhere in the Middle East. Though exactly where is difficult to pinpoint, you can find variations in the recipe from place to place. Some people even link its origins to a Greek form of the dish, but with quite a few variations. As with many dishes, ingredients are very similar but the preparation can vary. My recipe is the Lebanese take on the dish with a few added ingredients to make it perfectly smooth.
The List of Ingredients in this Easy Creamy Hummus with Tahini
- 1 can (15.5 oz.) chickpeas drained
- ⅓ cup tahini
- 2 tablespoons plain yogurt
- 1 teaspoon olive oil
- 1 medium garlic clove
- 3 tablespoons lemon juice
- 3 cubes ice
- 1 teaspoon salt
Garnish
- 2 tablespoons Fresh Parsley
- pinch of Cayenne Pepper or Paprika
- drizzle of olive oil
How To Make Hummus From Scratch?
- In a food processor, first add the garbanzo beans, garlic, lemon juice and salt, and blend until smooth.
- Next add, yogurt and the tahini.
- Spread the hummus in desired plate and garnish with parsley, cayenne pepper and olive oil, serve with pita bread, crackers, or vegetables.
Tips:
- can be served as a main dish with browned ground meat and pine nuts sprinkled on top
- serve with baked pita chips
- chill before serving for added thickness in texture
- throw in an avocado while blending or a red pepper for added flavor and color
- For an even smoother texture, peel the skin of the chickpeas off but not necessary
What is the best tahini paste to use?
There are many Tahini brands to choose from to use when making your creamy hummus recipe! I personally like the Al Kanater that I find at a local middle eastern market and at a market called La Hacienda in Hallandale Beach, Florida!
Another Tahini Brand I like is by Ziyad Brand which you can find on Amazon and at many international markets!
Most brands you will find should work just fine, as long as they are 100% premium quality sesame seed paste.
There are many different variations of hummus/Houmous now that are available! I have seen over 30 different flavors like beets, cilantro, roasted peppers, garlic and the list goes on. I have tried many and they are also very delicious! You can experiment with this hummus by simply adding a little of the ingredient you are trying to incorporate.
Frequently Asked Questions
You can replace tahini with peanut butter, sunflower seed butter, almond butter, sesames or greek yogurt.
Hummus should be stored properly with lid secured on the container to keep out moisture and bacteria. It should be refrigerated. Store bought can last anywhere from 3 to 10 days past the “use by date”, while homemade version can last any where from 3 to 5 days from the day it was made.
Easy Creamy Hummus with Tahini
Equipment
- Blender or Food Processor
Ingredients
- 1 can (15.5 oz) chickpeas drained
- ⅓ cup tahini
- 2 tablespoons plain yogurt
- 1 teaspoon olive oil
- 1 medium garlic clove
- 3 tablespoons lemon juice
- 3 cubes ice
- 1 teaspoon salt
Garnish
- 2 tablespoons Fresh Parsley
- pinch of Cayenne Pepper or Paprika
- drizzle of olive oil
Instructions
- In a food processor, first add the garbanzo beans, garlic, lemon juice and salt, blend until smooth. Next add, yogurt and the tahini.
- Spread the hummus in desired plate and garnish with parsley, cayenne pepper and olive oil, serve with pita bread, crackers or vegetables.
Video
Notes
Hummus (Dairy Free – without yogurt)
3 cups drained chickpeas 1 cup Tahini paste 2 large lemon juice 2 garlic cloves 1 cup ice cubes 1 ½ teaspoons salt ¼ cup olive oil Blend all the ingredients in a food processor for 3-5 minutes stopping stopping machine to scrape down the edges a few times.
Hassan says
Really like you said, it is easy and fast to make hummus from scratch :), very helpful on how to create hummus from zero.
Lama says
Thank you Hassan! I am so glad to hear you enjoyed this hummus recipe! Thank you for that feedback 🙂
Maya says
Sooo easy to make and tastes even better than store bought Hummus! I’ve tried many Hummus recipe before but this was absolutely the best 😍
Vera says
Excellent hummus recipe! Tried it exactly as the recipe card
Lama says
Happy to share my homemade hummus recipe that’s on repeat at my house! So glad!
Elizabeth Beal says
One of the best recipes I have tried!
Lama says
Thank you! So glad to hear you like it as much as I do!