Homemade Hummus

Hummus is one of those snacks we through fast at our house. It’s quick, filling and it makes veggies disappear. But those small containers at the grocery store add up when you buy them as often as we do.

Since hummus is really just chickpeas, tahini, lemon and spices, I started making it myself. It blends quickly, tastes fresher than store-bought, and one batch makes enough for snacks all week.

Serve it with homemade pita bread or warm naan, and if you have extra chickpeas, our Chickpea Salad makes a great next-day lunch.

Ingredients

• Chickpeas – You will need to drain the chickpeas and wash them really good. You can use canned or home cooked dried chickpeas to make this hummus.
• Tahini – A paste made from ground sesame seeds. It’s what gives hummis its rich, nutty flavor. Look for it near the peanut butter or in the international aisle, and stir it well before measuring because the oil separates in the jar.
• Large Lemon – Choose a large lemon so it will be easy to juice.
• Minced Clove Garlic – I think minced garlic gives hummus the best flavor but you can substitute garlic powder. Another idea is to use fresh garlic cloves.
• Water – The amount will vary that you need based on how thick you prefer the hummus. It is best to only add a tablespoon a time.
• Cumin and salt – Cumin adds a warm, earthy flavor without making the hummus spicy. Salt brings everything together, so taste and adjust at the end.
• Paprika – This is optional but it looks pretty and adds more flavor to the finished product. You can even use sumac spice for the same color but the flavor will be slightly different.

Scroll to the bottom for the full recipe in the recipe card.

How to Make Homemade Hummus

Step 1 – Whip the tahini and lemon juice. Juice the lemon and add it to the food processor with the tahini. Blend for about 1 minute, scrape the sides, then blend for 30 seconds more. It will turn thick and lighter in color.

Step 2 – Add the oil and seasoning. Add the olive oil, garlic, ground cumin and salt. Then blend this in the food processor for 30 seconds to 1 minute. Again, make sure to scrape the sides.

Step 3 – Drain and rinse the chickpeas. No need to peel them.

Step 4 – Add the chickpeas in two batches. Put half of them in the food processor and blend for 1 minutes. Scrape down the bowl, add the rest, and blend for 1 to 2 minutes. It will be very thick and may look a little grainy.

Step 5 – Thin with cold water. With the processor running, add cold 1 tablespoon at a time. Stop when the hummus is smooth and spreadable. A spoon dragged through it should leave a swirl that holds its shape. Two to three tablespoons is usually enough.

Step 6 – Taste and serve. Taste it on a cracker or veggie. If it tastes flat, add a pinch more salt or squeeze of lemon. Spread it in a bowl, make a swirl with the back of a spoon, drizzle with olive oil and sprinkle with paprika.

Expert Tips

• Want extra-smooth hummus? Simmer the chickpeas first. Put the drained chickpeas in a pot, cover with water, and add ½ teaspoon baking soda. Simmer for about 20 minutes, until they’re very soft and the skins start floating. Drain, rinse well with cold water, and let them cool before blending. Rinse thoroughly, because leftover baking soda can make hummus taste bitter.
• Peeling is optional. If you want to peel, run cold water over the drained chickpeas for 4 to 5 minutes to loosen the skins, then gently pinch each one and the skin will slide off. It takes some time for a full can, so skip it if you are in a rush.
• Use fresh lemon juice. Bottled juice works in a pinch, but fresh lemon makes the hummus taste brighter.
• Fix the texture. Too thick? blend in cold water, 1 tablespoon at a time. Too thin? Blend in a few more chickpeas or another tablespoon of tahinin, then chill. It will firm up in the fridge.
• No food processor? A blender works too. Add the water a little earlier and stop to scrape down the sides more often.

What to Serve Hummus With?

• Crackers – Wheat crackers, Ritz and Triscuits pair well with hummus.
• Chips – Pita chips, Pita Bread or tortilla chips tastes delicious.
• Vegetables – Cut up carrots, bell peppers and celery are my favorites with hummus. Cucumbers are also delicious.
• Wraps and sandwiches – Spread some of this yummy hummus on a wrap or sandwich with vegetables, lunch meat or anything you like.
• Salad – Hummus actually makes a great dressing for salads. Thin it with a little water, oil and fresh lemon juice until it is the consistency you prefer.
• Burgers – Spread some hummus on your burger bun. This is especially good with black bean burgers.

Garnish Ideas

While adding ingredients into the mixture is always a tasty idea, don’t forget about garnishments. Some of my favorites include: drizzle of olive oil on top, scoop of minced garlic in the middle of the bowl of hummus, sun dried tomatoes or a few roasted red peppers on top.

There are so many great ideas. Chopped fresh parsley is another easy and delicious idea.