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Homemade Hummus with Parsley

Recipe for homemade Hummus – an absolute classic in a vegetarians & vegans diet. Made with canned chickpeas. Super easy to make (under 5 minutes).

Homemade Hummus with Crackers| ElephantasticVegan.com
Nothing special here, just my favorite basic Hummus recipe coming through. Every vegetarian/vegan food blog needs its own chickpea spread recipe, so here it is. It’s super simple, super easy and super basic, nothing too fancy but it sure tastes amazing! Whenever I have friends coming over, I serve this hummus with homemade crackers. It’s excellent to bring to BBQs and parties too!

Hummus allows so many variances like mix in some coriander or tomatoes, paprika, olives, beets, pumpkin,… The possibilities for giving it a new twist each time seem endless :)

Making the chickpea spread couldn’t be any easier. Just throw everything together in your food processor or blender and blend until smooth. And ready is your Hummus – perfect for dipping, for spreading on bread slices or whatever you have planned.

Homemade Hummus | ElephantasticVegan.com

Cracker dipping into Homemade Hummus | ElephantasticVegan.com

Homemade Hummus | ElephantasticVegan.com

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Cheers, Bianca

Cracker dipping into Homemade Hummus | ElephantasticVegan.com

Homemade Hummus

Elephantastic Vegan
Recipe for Hummus - an absolute classic in a vegetarian and vegan diet. Made with canned chickpeas. Super easy to make (under 5 minutes). Recipe yields 1 1/2 cups.
5 from 3 votes
Prep Time 5 mins
Total Time 5 mins
Course Basics, Condiment, Dip
Cuisine Mediterranean, Vegan
Servings 2 people
Calories 290 kcal

Ingredients
 
 

Basic Homemade Hummus

  • 17 oz canned chickpeas , rinsed and drained
  • 1 tablespoon tahini
  • 3/4 teaspoon salt (and more to taste)
  • 1/2 teaspoon sesame oil
  • 2 teaspoons lemon juice
  • 1/4 cup water (add more if it's too thick)

Toppings

  • 1 teaspoon olive oil
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon black sesame seeds
  • 1/2 teaspoon white sesame seeds

Instructions
 

  • Put all the ingredients for the Basic Homemade Hummus in your blender or food processor.
  • Blend until smooth (add more water if the consistency is too thick).
  • Top with olive oil, white and black sesame seeds and chopped parsley. Enjoy!

Nutrition

Calories: 290kcalCarbohydrates: 34gProtein: 13gFat: 12gSaturated Fat: 1gSodium: 1547mgPotassium: 381mgFiber: 10gVitamin A: 205IUVitamin C: 4.6mgCalcium: 95mgIron: 3.4mg
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Recipe Rating




Franzi

Saturday 21st of October 2017

Hi,

This looks very delicious <3

I don't like hummus, but i think i should give it another chance!

Bianca

Sunday 22nd of October 2017

Thank you, Franzi! I think you should give it another chance too :)

Lauretta

Saturday 23rd of September 2017

i really love hummus :)

if you work with chickpeas you should definitely use the water they are stored in (also works if you use the cooking water when using dry beans) and make aquafaba - it takes some practice to figure it out (or at least a good recipe) but it works... eventually ;)

Bianca

Monday 25th of September 2017

Great tip, Lauretta! I only have one aquafaba recipe on the blog: Minty Cotton Candy Ice Cream and it's without doubt the most risky one because working with aquafaba is so tricky. I actually tried to make macaroons once and it was a catastrophe. Since then I haven't dared to use aquafaba in baked goods, but I should give it another try soon :)

Natalie | Feasting on Fruit

Tuesday 19th of September 2017

The classic. But styled so beautifully and part- perfectly! Between this and all your yummy homemade crackers you have the from scratch snacking game covered :)

Bianca

Monday 25th of September 2017

Thank you so much, Natalie! It's so super cliché - vegans and hummus - but I can't help myself. Hummus is truly the best :D

Ploy

Saturday 14th of November 2015

How long does this keep in the fridge? And if I use dry chickpea, I should soak and then boil them first, right? Thanks :)

Bianca

Saturday 14th of November 2015

I'd say a week and it definitely helps if you store it with a thin layer of olive oil on top. You definitely want to boil the dried chickpeas first, they should be as soft as possible for the hummus. :)

Natalie @ Feasting on Fruit

Monday 29th of June 2015

I do agree, every vegan blog needs a hummus recipe...I gotta get on that :) But I love the special Bianca touches you have in this recipe like the lime instead of lemon and the parsley! Gorgeous food styling too <3

bianca

Monday 29th of June 2015

I think every vegan has her/his own signature hummus recipe, so I had to share mine too! :) Thank you so much Natalie! That's so kind of you!