I’m always looking for ways to save money on groceries; if you are too, this easy vegan hummus is a great way to do that! Buying packaged hummus every week can get pricey and making your own is such an easy way to lower your grocery bill. You can get a can of chickpeas for 50 cents and a package of tahini for as little as $2 or $3 that will last you weeks.
There are so many packaged, store-bought items that we can easily make. I’m definitely not perfect and buy my fair share of packaged items, but lately I’ve been trying to save money by making certain things myself. I’ve started making my own oat milk, coffee syrups, and hummus—hummus is the easiest out of the three! I also plan to start making my own bread to cut down on costs even further.
Some other things that you can make instead of buy:
- Marinara sauce
- Pesto sauce
- Nut butters
- Nut milks
- Tortillas
- Granola
3-Ingredient Easy Vegan Hummus
You can make this easy vegan hummus as simple or as dressed-up as you like. You only really need chickpeas, aquafaba (the liquid in the chickpea can), salt, and a little water if it needs to be thinned out. That’s it!
For the purpose of keeping this recipe as easy and cheap as possible, I’ve made it super simple with just these ingredients. However, I often like to add in additional seasonings and oils that I already have in my kitchen to enrich it even more.
If you want to add in a little more flavor, the possibilities are endless! If you have additional ingredients on hand that you think would work well, try them out! Add in your favorite seasonings, oils, veggies, or herbs to customize this recipe to your liking. See my recommendations below on my favorite hummus flavors.
Hummus variations:
There are literally endless flavors and ingredients to customize hummus with. See my below recommendations for inspiration, try one out, or even combine a few if you have enough ingredients on hand!
Pickle Hummus: Add ¼ cup of pickle juice, along with a few pickle slices to the food processor. If you love pickles, this is a must try!
Spicy Hummus: Add in 2-3 tsp of hot sauce and/or chili powder.
Garlic Hummus: Add in 3-4 cloves of fresh garlic.
Lemon Hummus: Add in the juice of one lemon.
Veggie Hummus: Add your favorite veggies to the food processor. My favorites are chopped up carrots, cucumber, and bell pepper.
Other add ons:
Seasonings: turmeric, cumin, garlic powder, onion powder, nutritional yeast, and paprika.
Oils: avocado oil, grapeseed oil, sesame oil, coconut oil.
Veggies: avocado, tomato, jalapeno, artichokes.
Herbs: basil, cilantro, oregano, dill, mint.
Ways to serve this easy vegan hummus:
Hummus is extremely customizable and versatile; it can be used across all cuisines and dishes! Keep reading for some ideas on how to use hummus.
I love making this hummus on Sunday and keeping it in the fridge throughout the work week to eat with chips, crackers, or veggies for an easy snack. It’s also great to use as a spread for sandwiches and wraps, or mix into bowls and salads.
Hummus also goes great served with falafel and pita bread, or even used as a pasta sauce. Spread it onto flatbread or burgers, use as a sauce for tacos or as a marinade for tofu.
To make this easy vegan hummus, you’ll need:
Chickpeas: I like to use canned chickpeas for the sake of convenience, and for the aquafaba liquid in the can (see below).
Aquafaba: This is the liquid in canned chickpeas.
Tahini: This is a sauce made from sesame seeds and is traditionally used in hummus.
Salt: I add in ½ tsp, but adjust to your preference!
Water: This is optional; add in a little water if you feel the hummus isn’t smooth enough with just the aquafaba as the liquid.
Substitutions:
Chickpeas: Instead of canned chickpeas, you can also use ones that you cooked from dry. If this is the case, you won’t be able to use the aquafaba since that’s the liquid from the canned chickpeas. Substitute water or oil in place of aquafaba.
Aquafaba: You can use water or oil in place of aquafaba.
Tahini: If you don’t have tahini on hand or prefer not to use it, you can substitute almond butter or other unsweetened nut butters. You can also use unsweetened, unflavored vegan yogurt as a substitute.
Here’s how to make this 3-ingredient easy vegan hummus:
Open your canned chickpeas and reserve ½ cup of the aquafaba liquid from the can. Add the chickpeas, aquafaba, tahini, and salt to the food processor.
Blend until smooth, for about 30 seconds. Taste and adjust salt as needed, or add in 1-3 tbsp of water if it needs to be thinned out at all. Add in any additional seasonings you want, or leave it as is.
Serve as a dip for crackers or veggies, spread onto sandwiches, or use as a dressing for salad or pasta. Enjoy!
Storing:
Store this 3-ingredient easy vegan hummus in an air-tight container in the fridge for about five days, or in the freezer for three to four months.
3-Ingredient Easy Vegan Hummus
Ingredients
- 1 15.5 oz can chickpeas reserve 1/2 cup of the aquafaba liquid from the can
- 2 tbsp tahini
- 1/2 tsp salt
- Optional: 1-3 tbsp water as needed to smooth out the hummus
Instructions
- Add all of the ingredients to the food processor and blend until smooth, about 30 seconds.
- Taste and adjust seasonings as needed. Add a bit of water, 1 tbsp at a time, if the hummus is too thick.
Notes
This post was all about easy vegan hummus. I hope you enjoy it!
Lyn says
Makes me want to whip up a batch! We love all the variations you suggest, making it a recipe for everyone and useful in so many menus! Thanks for the inspiration, as I always think of making hummus as a bit of a procedure…but your recipe makes it look so easy and quick!