Easy Homemade Hummus
Easy homemade hummus is so much better than store-bought versions. It is better in flavor and also in content, as you won’t add any preservatives.
I remember the first time I tried hummus thinking that this was definitely something I’d never be able to make at home.
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Boy, was I wrong! It is another incredibly simple dish even a child can make. Throw everything in a blender or food processor and that’s it! It’s so delicious and healthy. (Confession: this is one of the only ways I’ll eat garbanzo* beans!)
Another recipe to use chick peas: pasta e ceci.
It’s great to serve along side Greek-style gyros, which are also something I thought I’d never be able to make at home! This recipe has been made countless times and with smashing reviews.
Here’s how I have been making hummus for years, and it always gets rave reviews.
Easy Homemade Hummus
Recipe from an old magazine from the 1980s makes 6 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- garbanzo beans (drained, but reserve the liquid from the can)
- juice of lemons
- tahini paste (sesame seed paste) I’ve substituted peanut butter, in a pinch
- light olive oil
- garlic cloves
- salt
- cayenne pepper (optional)
Place garbanzo beans, tahini, garlic, oil and seasoning(s) in food processor/blender (my Vitamix makes it very smooth) with a little of the reserved liquid (or water) and juice of one lemon. Blend to form a smooth paste.
Add more lemon juice, reserved liquid and/or salt to taste.
Blend until a soft, creamy texture is achieved.
Serve in bowl as a dip, topped with a little oil and parsley sprig, or dash of cayenne or paprika, with warm pita, pita chips, or your favorite veggies.
*garbanzo beans, chick peas, and ceci are all one and the same
You can also serve hummus with crunchy pita chips!
Easy Homemade Hummus
Ingredients
- 15 oz home-cooked garbanzo beans or canned, drained, liquid reserved
- 1 lemon (juice of)
- 2 Tbsp tahini paste (sesame seed paste)
- 2 Tbsp olive oil (light)
- 3 garlic cloves
- ⅛ tsp salt (a pinch)
- cayenne pepper (optional) to taste
Instructions
- Place garbanzo beans, tahini, garlic, oil and seasoning(s) in food processor/blender (my Vitamix makes it very smooth) with a little of the reserved liquid (or water) and juice of one lemon. Blend to form a smooth paste.
- Add more lemon juice, reserved liquid and/or salt to taste.
- Blend until a soft, creamy texture is achieved.
- Serve in bowl as a dip, topped with a little oil and parsley sprig, or dash of cayenne or paprika, with warm pita, pita chips, or your favorite veggies.
Notes
- Try to buy canned chick peas WITHOUT disodium EDTA.
- If you don't have tahini, I have used peanut butter in a pinch.
- You can add sundried tomatoes, roasted red pepper or other ingredients to make flavored hummus.
Nutrition
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To achieve a really creamy texture, rinse and boil the canned garbanzo beans with a tsp of baking soda for 15 minutes. Strain and rinse under cold water. Using your finger tips, remove the skins by rubbing the beans together lightly. Discard the skins. When processing, add one or more tablespoons of ice water until desired texture is achieved.
I bet this would make it more smooth, thank you for the tips, Charles. :)
If you have no tahini, try Turkish Hummus! Use your recipe but instead of tahini, add 1 to 2 Tablespoons plain yogurt and add 1/2 teaspoon of cumin. Add water or Garbanzo bean liquid to reach your desired consistency if necessary.
Or peanut butter 1:1, so easy and no flavor difference!
hi christina……… how long can u keep opened tahini (jarred) in fridge
Goodness, I have mine in there for ages! I just googled it and it seems like 6 months is the minimum, some companies claim a year (I know I’ve had mine close to that). Some say it never goes bad, but I would definitely just buy another jar instead of keeping something forever! ;)
A classic, and so easy to make like you said!
Absolutely, Sylvie! :)