Homemade Hummus

I think there are two basic schools of thought about hummus, you either love it or hate it. But I fall into the “Love it” category. But, I really only love it when it is “good” hummus. I have had some that I hated. H-A-T-E-D! One of the great things about hummus (besides the fact that it is protein packed, low fat, and a great dip), is that it is really easy to make. You really don’t have to spend $5 or more for a little tub of it, you can make it yourself for about a dollar.

It is pictured here with homemade naan flat bread and a caprese salad.

So, slightly embarrassing story, especially for someone that considers them self a foodie, hummus is made from chickpeas. Well,  I was shopping for the ingredients to make this hummus, for this post, and I also wanted to make roasted chickpeas. I was looking and looking for chickpeas, and couldn’t find anything labeled “chickpeas”. I did, however, find garbanzo beans. I thought they were the same thing, but I wasn’t totally certain that garbanzo beans and chickpeas were/are the same. I mean, they look a like, but one is called a pea and the other a bean! Right? So, I called my dad to ask him. Ahhh, so embarrassing. He totally laughed at me. So for those that don’t know, they are the same!

I personally love this recipe because I am a big fan of Cumin and Tahini. Tahini is a ground sesame seed paste, kind of like peanut butter, but from sesame seeds. You can get it from Amazon here, or find it at your local grocery store.

Homemade Hummus

This easy-to-make hummus is full of protein and flavor.

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Course: Dip

Cuisine: American

Keyword: Homemade Hummus

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Ingredients

• 1 14 ounce can chickpeas/garbanzo beans drained
• 3 tbs lemon juice
• 1 – 2 cloves garlic minced
• 3 tablespoons tahini
• 1 tbs olive oil
• 1 tsp cumin
• Salt to taste

Instructions

• Drain can of chickpeas/garbanzo beans, reserving some liquid to make processing easier if needed.
• Put all ingredients in a food processor and pulse until smooth. Use 2-3 tbs of bean liquid to get consistency right.
• If you do not have a food processor, you can use a blender, or use a fork to mash them all together.
• Be sure to scrape sides a few times.
• Taste, season according to preference
• Serve as a spread or dip

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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