Impress your friends and family with this creamy and delicious homemade hummus. It’s a crowd pleaser!
In my humble opinion, it’s the perfect spread. Made up of basically just chickpeas, tahini, and olive oil, hummus is a healthy and delicious dip originating from the Middle East. You can spread it on a tasty sandwich, dip fresh vegetables in it for a light snack, or dollop it on pita chips for a yummy appetizer. I love to put hummus on my toast for breakfast. Hummus is also rich with nutritious benefits. It is a great source of plant-based protein, it is full of various vitamins (chickpeas, the main ingredient in hummus, have lots of iron), and it is a good source of fiber! Have I convinced you of hummus’ greatness yet? 🙂
While it is pretty easy to just run to the store and grab a carton, I decided that it would be fun to try to make my own. When you make something at home, you know exactly what is going into it and you know that there are no added preservatives or chemicals. In addition, you can add your own flavoring (I know I love my hummus with extra garlic!). Lastly, it’s fun, easy, and pretty impressive. Let’s get cooking!
What will I need?
Chickpeas – OK, there are a few possible options here. First, you can use 1 1/2 cups of dried chickpeas. For dried chickpeas, I would recommend cooking them on the stovetop before you blend. Take your dried beans and soak them for eight hours. Then, boil them in water until they become soft and tender (about two hours). Here is an entire article dedicated solely to cooking chickpeas.
However, you can also just use one 15 OZ can of chickpeas to save time. Just drain and rinse your canned chickpeas before you use them! In addition, you can peel off the shell of the peas if you want a smoother texture! Based on the various hummus recipes that I have read, it does not seem that peeling makes a huge difference. But, if you are going for the ultimate and perfect hummus, maybe put in the extra 10 minutes of work. Up to you!
Tahini – Tahini is a paste of soaked and roasted sesame seeds. It is rich in protein and B vitamins. Tahini has an earthy and nutty flavor and gives the hummus its signature taste! I added 1/4 cup. Make sure to get a pure tahini with sesame seeds as the main (or only) ingredient.
Water – Add a few tablespoons of cold water as you blend to make your hummus extra fluffy.
How do I make it?
Ok, it is all about the order in which you add your ingredients to your food processor. First, add your tahini and lemon juice. Process for one to two minutes. Scrape down the sides to make sure that everything gets blended.
Third, prepare your chickpeas. If you are using a can like I am, drain and rinse (and possibly peel) them. Add half of your can into the food processor. Blend until you reach a smooth texture. Then, add your remaining peas.
This is where you can incorporate your variations. You can use roasted red pepper or beet, for example! The possibilities are endless. Add and then blend for a few more minutes until you reach a thick and even consistency.
Slowly add cold water as you blend until you achieve the perfect texture. I added two tablespoons of water to my hummus.
Finally, transfer your hummus to an airtight container. You can store it in your fridge for up to one week!
Wondering how you can use your hummus? Check out these recipes:
And, check out our other simple recipes:
- 1 15 OZ can of chickpeas (or around 250 grams of dried chickpeas)
- 1 large lemon, squeezed (around ¼ cup of juice)
- ¼ cup tahini
- 1 - 2 cloves of minced garlic
- 2 tablespoons olive oil
- 2 - 3 tablespoons cold water
- Roasted red pepper
- Roasted beets
- Add tahini and lemon juice to a food processor. Blend for one minute. Scrape down the sides to make sure that everything is incorporated.
- Add garlic, salt, and olive oil. Continue to blend and scrape for two minutes.
- Drain and rinse your chickpeas. Slowly add them to your food processor. You should achieve a thick and even consistency.
- Add tablespoons of water until you reach your desired consistency.
- Enjoy! Store in an air-tight container in your fridge for up to one week.