Best Oil-Free Hummus | Easy Homemade Recipe

Step 1

Rinse and drain canned chickpeas, then place in a medium saucepan and add 1/3 tsp baking soda. Cover chickpeas by at least 2 inches (ca. 5 cm) of water and bring to a boil over high heat. See recipe notes if you want to cook the chickpeas from dry.

Step 2

Boil the chickpeas for about 15 minutes. Once they look overcooked and slightly mushy, they are ready! Drain the chickpeas in a strainer, rinse with plenty of cool water and set aside.

Step 3

Process the lemon juice, garlic, salt, cumin, half of the plant-based milk, and tahini in a food processor until the mixture is smooth and creamy. Pause the food processor to scrape down the sides of the processor.

Step 4

Add the mushy chickpeas to the food processor and blend for about 1-2 minutes, scraping down the sides of the processor as needed.

Step 5

Now add the remaining plant-based milk and blend for a further 1-2 minutes, or until very smooth, creamy and fluffy.

Step 6

Taste the hummus and add more salt to taste and more lemon juice, if desired.

Step 7

Serve in a bowl and top with more lemon juice (I also added a bit of the chickpea cooking water), a dash of paprika (use smoked paprika for a variation), and fresh herbs.

Step 8

Store leftover hummus covered in the refrigerator for up to 5-6 days.