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February 28, 2015

Homemade Hummus

If your family is anything like our household hummus is a staple. We dip veggies in it, put it on our sandwiches, and often eat it by the spoonful. Each week we consume a large amount of this fine middle-eastern cuisine and as a result, we were regularly buying the large vats from the store to meet our high demand.

After giving it some thought and with the intent to be healthier I decided to give homemade hummus a try. After all, even the good healthy brands contain preservatives added to give them a longer shelf life. Though the natural brand’s additives I’m sure are safe, homemade is the best way to go. It’s the freshest and you know exactly what ingredients are in your food.

Lastly, making hummus is a simple and relatively quick process if you can plan to soak the beans the night before. After you’ve made it once you will be a master and from then on it’s easy-peasy!

Variations:

  • Roasted Red Pepper: bake red peppers in the oven
  • Fresh Spinach and Pine Nut: you can also substitute with water-soaked almonds
  • Sun-dried Tomato: soak sun-dried tomatoes in olive oil
  • Basil/Pesto
  • Cilantro
  • Spicy: more cayenne, chili powder, and paprika; also try with chipotle
  • Mediterranean: olives and more olive oil

Homemade Hummus

Recipe by Jourdan HinesCourse: Dip, SpreadDifficulty: EasyMedium
Prep time

15

minutes

A basic foundation hummus recipe that can be modified to taste.d

Ingredients

  • 1 cup of chickpeas/garbanzo beans (soaked and rinsed)

  • ¼ cup fresh lemon juice, about 1 large lemon

  • ¼ cup tahini (I like Krinos or Trader Joe’s fresh tahini found in the refrigerated section)

  • 3 cloves garlic pressed or minced

  • 2 T olive oil, plus more for serving

  • 1 t salt, depending on taste

  • ½ t ground cumin

  • ½ t dried basil

  • pinch of cayenne pepper and/or chili powder

  • cracked pepper to taste

  • Dash of ground paprika for serving

Directions

  • Combine the lemon juice, tahini, garlic, olive oil, and spices in a food processor and whip until creamy (add any additional ingredients at this time and process: see below for suggested variations)
  • Gradually add chickpeas to the mixture and process the beans until smooth (warning: it is hard to get your hummus as smooth as store-bought hummus so don’t burn out your food processor in the process)
  • Serve topped with paprika and/or garnish of choice

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