Homemade Hummus
Creamy, delightful, easy to make hummus. The perfect dip, spread, or side for a meal.
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 or so.
I first really gained an appreciation of hummus when I was traveling the Israeli Markets and eating my weight in hummus. But now I love it as a spread on sandwiches and wraps or pitas like this Sabich, as a drizzle over Oven Roasted Carrots and Beets, or on its own to dip my veggies into.
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 also added in some toasted sesame seeds just for a little extra flavor. Yum!
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: Tahini, or find it at your local grocery store.
Tips for Great Hummus
1. Use Quality Ingredients
- Chickpeas: Canned chickpeas are convenient, but cooking your own dried chickpeas can result in a smoother texture and richer flavor.
- Tahini: Use good quality tahini for the best flavor. It should be smooth and not too bitter.
- Olive Oil: Extra virgin olive oil adds a rich flavor. Use it both in the hummus and as a drizzle on top.
2. Cooking Chickpeas
- Soaking: Soak dried chickpeas overnight. This helps them cook faster and become more tender.
- Cooking: Cook soaked chickpeas with a pinch of baking soda. This helps soften them more and results in a smoother hummus.
- Canned Chickpeas: If using canned chickpeas, rinse them well to remove excess sodium and any canned taste.
3. Smooth Texture
- Peeling Chickpeas: Remove the skins from the chickpeas. This step is tedious but can result in a much smoother hummus.
- Blending: Blend the tahini and lemon juice first to create a creamy base before adding the chickpeas. This can help achieve a smoother consistency.
- Water/Ice: Add cold water or ice cubes while blending. This helps to emulsify the ingredients and creates a fluffy texture.
4. Balancing Flavors
- Garlic: Start with a small amount of fresh garlic and adjust to taste. Raw garlic can be potent.
- Acidity: Balance the flavors with lemon juice. Freshly squeezed lemon juice is preferable.
- Salt: Season with salt to taste. It enhances the overall flavor.
Creative Variations
- Spices: Experiment with spices like cumin, paprika, or sumac to add unique flavors.
- Herbs: Fresh herbs like parsley, cilantro, or dill can add a refreshing twist.
- Extras: Mix in roasted red peppers, sun-dried tomatoes, or olives for different flavor profiles.
Serving Suggestions
- Drizzle: Finish with a drizzle of olive oil for richness.
- Garnish: Sprinkle with paprika, sumac, or fresh herbs for a pop of color and flavor.
- Sides: Serve with pita bread, fresh veggies, or as a spread on sandwiches and wraps.
Storage
- Refrigeration: Store homemade hummus in an airtight container in the refrigerator for up to a week.
- Freshness: Hummus can thicken when refrigerated. Stir in a little water or olive oil to reach the desired consistency before serving.
By following these tips, you’ll be able to create delicious, creamy homemade hummus that’s tailored to your taste. Enjoy experimenting with different flavors and serving it in various ways!
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, and drizzle with a little extra olive oil
- 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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