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This homemade hummus / authentic vegan dip sauce recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh and flavorful. Adaptable, easy and can be made in 10 minutes. Make this with canned or dried chickpeas. Vegan, creamy and authentic!

Alright, first let’s back up for a sec — just exactly what is hummus/authantic vegan dip sauce ? In case this is new to you, it’s a classic dish from the Middle East and Mediterranean made primarily from chickpeas (a.k.a. garbanzo beans), tahini (ground sesame paste), lemon juice, garlic and salt. Various countries add in their own staple ingredients, like ground cumin. And of course, if you look for hummus at any American or Eurapan grocery store nowadays, there are about a million variations that you can buy. It can be served warm or cold, as a dip or as a spread, and most of all, it’s downright wonderfly.

The best hummus/ authentic vegan dip sauce is ultra-creamy, loaded with tahini. We want to taste that tahini or we are just not satisfied. I like an extra kick of garlic, and I’m liberal with salt and lemon. I like to finish it with flaky salt, olive oil, sumac and zaatar and then sprinkle the heck out of it with fresh herbs.

One of the other things I love about making homemade hummus is that most all of the ingredients can be found in your pantry, making this an easy impromptu dip to make for parties, game day, or a regular ol’ delicious weeknight dinner

Ingredients

• chickpeas (or sub any bean!) dried, or canned
• tahini paste
• lemon juice
• garlic
• cumin (or coriander)
• olive oil (optional, but good)
• salt
• pepper (white pepper is delicious here)

Here is a basic overview of how to make, Hummus / authentic vegan dip sauce:

• Lemon juice, garlic cloves, tahini paste olive oil and water in a food processor– whip this up until creamy. Then add the salt, pepper, cumin, chickpeas and blend until really really smooth. Add more cold water, a tablespoon at a time until it is the consistency you like and blend the heck out of this! Blend for at least a full minute or two!
• Spoon the ultra-creamy hummus into a wide shallow bowl or onto a plate or platter, creating a “well” for the olive oil (or other sauces) with the back of your spoon.
• Then, of course, there are the toppings. For a classic batch of hummus, I recommend drizzling some olive oil on top of the dip, and then sprinkling it with either ground sumac or paprika, plus maybe a sprinkle of chopped fresh parsley. But the sky’s the limit with other toppings you could add! Toasted pine nuts, chopped roasted red peppers, and everything bagel seasoning are a few of my other faves.

Notes:

• Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.

• Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain. If you happen to buy a brand of chickpeas that seems to be harder and undercooked — I’ve found that brands can vary significantly — this method may be helpful.

More dip sauce recipes: baba ganoush, guacamole dip sauce.

Hummus will go best with falafel and quinoa cakes.

Ingredients

• 1/3 cup good-quality tahini
• 2–4 tablespoons cold water, or more if needed
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 3/4 teaspoon fine sea salt
• 2 medium cloves garlic, peeled and smashed
• juice of 1 lemon (2–3 tablespoons)
• 1 (15 ounce) can chickpeas, rinsed and drained
• optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts.

Instructions

• Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor.  Puree until smooth.
• Add in the chickpeas.  Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth.  If it seems too thick, add in another tablespoon or two of water.
• Taste and season with additional salt, cumin, and/or lemon juice if needed.
• Serve immediately, garnished with your desired toppings.