Homemade Hummus Recipe
Why get store bought hummus when you can make delicious hummus at home for a fraction of the price?
Hummus is a creamy, delicious dip packed with fiber and protein. The two main ingredients are chickpeas and tahini, which you blend together for a no-frills hummus. Since you are making the hummus from scratch, it’s easy to customize the flavors to your liking. You can make roasted garlic, caramelized mushroom and onion, basil pesto, and since it’s Autumn right now you can even try your hand at a pumpkin hummus! The flavor possibilities are endless and are only dictated by the type of hummus you want to eat.
The fastest way to whip up a batch of hummus is using canned chickpeas. You are welcome to use dried chickpeas, but you have to rehydrate them first. They have to be soaked in water overnight (use twice as much water as you think you will need, the chickpeas absorb a lot of water), then boiled to a mushy softness the next day.
Tahini is now fairly easy to find in stores, I picked up my jar of Tahini at Trader Joe’s.
Basic Hummus Recipe:
1 (15oz) can of chickpeas, drain but save the chickpea water
¼ cup of tahini
¼ cup lemon juice
1 to 2 cloves of garlic
¼ to ½ cup Reserved chickpea water
(I have the chickpeas, tahini, garlic, lemon juice and water all dumped into the food processor. I love how easy it was to blend everything into a creamy dip)
Simmer the drained chickpeas until they get tender and start to fall apart, I simmered them for about 10 minutes. This helps get a really smooth and creamy hummus.
To get a well-blended hummus, use a food processor or blender, if using a blender add more water. The mixture may get too thick for the blender. Add the water first, then the chickpeas and the tahini. Blend and then blend some more, you want a light and creamy hummus.
This picture shows the hummus almost finished being blended. It’s not as creamy and smooth as it could, so I blended it some more for a smooth, creamy texture and taste.
If you are serving the hummus right away, drizzle a little olive oil and if you feel like it, crack some sea salt and peppercorns over the hummus for an extra kick.
Store the hummus in the fridge, it will last about a week.
I love eating hummus with pita bread and also using it as a sandwich spread, which adds a wonderfully nutty note to my sandwiches.
Now that you have the basic recipe what flavor combinations will you make? I’m going to try roasted garlic and maybe a spinach artichoke hummus for my next batch of hummus.
Recipe inspired by BudgetBytes Blog
- Jackie Miller