[donotprint] Do you love hummus? Have you ever tried making it at home? If you have, then you know how ridiculously easy, fast, and delicious it is. You can make hummus in less than 5 minutes. Homemade hummus taste just like those expensive containers you buy at the store, except better and for a fraction of the cost!
The last few weeks my husband and I have been trying to eat a little healthier around here. Because we’re usually up late every night, we get the munchies for junk food. So lately I’ve been making healthier alternatives to our late night snacking. This includes homemade hummus I use as a dip for celery, snap peas, and carrot sticks. I’ve also used it as a spread for veggie sandwiches and it is awesome!
Most people may not be aware how simple it is to make hummus. It’s made with garbanzo beans (chickpeas), tahini (sesame paste), and a few other ingredients you probably have in your pantry. Hummus is a versatile dip/spread perfect for vegetables, crackers, or as a filling inside a pita. What’s also great about hummus is all the different variations you can make, such as: red roasted bell pepper, sun dried tomato, garlic, curry, or even jalapenos. I should also mention, hummus is really good for you to! Enjoy! [/donotprint]
Hummus Recipe
Ingredients:
1 – 15.5 ounce can garbanzo beans
2-3 tablespoons tahini (sesame paste)
2-3 cloves garlic
1 tablespoon olive oil
pinch of salt and pepper to taste ( I like to use about 2/3 tsp. of sea salt)
1 tablespoon lemon juice (optional)
water, as needed
*Tahini can be found for very inexpensive at your local ethnic grocery store specializing in Mediterranean or Arab foods. I bought mine for less than $3 and I imagine that jar will last me for a very long time.
Directions:
In a blender or food processor puree all the ingredients except water. Gradually, slowly add enough water until you reach your desired consistency. Enjoy!
Variations:
ROASTED RED BELL PEPPER HUMMUS: add 1/4 cup of roasted red bell pepper to the mix
SUN DRIED TOMATO HUMMUS: add 1/4 cup of packed sun-dried tomatoes
OLIVE HUMMUS: add 1/4 cup olive tapenade or Greek pitted olives
GARLIC HUMMUS: add an additional 3-5 cloves of garlic
JALAPENO HUMMUS: add 1/2 a seeded jalapeno or add the whole jalapeno for extra heat
CURRY HUMMUS: add 2 teaspoons of curry powder
If you have any other variations of hummus you’ve made, I invite you to share them in the comment section below. I’m always looking for new flavors to make!
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My favorite snack with veggies or pita chips. I also like to spread it on my veggie sandwiches. Mmmm!
I practically ate a whole tub of hummus this afternoon, but it didn’t taste nearly as good as homemade. The flavor difference between the two is astounding! Simple and delicious
Hummus is always among us. Yummy stuff!
Thank you for the lovely post (and your gorgeous blog). I regularly make hummus at home and, as you say, it is just the easiest thing. Thanks again and best wishes from London.
I normally add dashes of ground cumin. A friend of mine also uses a spice called zathar. I will definitely try your suggestion of putting jalapenos! Your blog is so inspiring!
I love hummas and yet I haven’t made it at home. I always end up buying froma vendor at the farmer’s market. I’ve been wanting to for a long time. I think it’s time I do it for myself.
Hi Alice,
Just a comment that the most costly ingredient seems to be the tahini but I find it at Trader Joe’s for less than anywhere else and it tastes just like the expensive product!
Once again another beautiful photo, I can only dream of being the photographer you are some day
All the best
I love to make my own hummus! My recipe is very similar to yours… I use just a little more olive oil
I just made hummus today but the tahini jar was empty. I ground roasted sesame seeds to make my own paste and it was fantastic. The hummus tasted so much better than usual!
That looks like so perfect hummus!! I prefer mine flavored.
No tahini where I live currently – Sri Lanka – but a long time ago I found a recipe for Greek hummus that doesn’t use tahini that I make regularly. (No canned chickpeas either, so it takes some planning!)
It uses chickpeas, of course, olive oil, lemon juice, fresh parsley, dried oregano, salt, garlic, onion (I’ve used chopped red onion and green onion – either one works) and extra water. I have added toasted sesame seeds coarsely crushed in a mortar and pestle and cumin for a more middle eastern taste too.
oh and two words… PITA CHIPS!
We LOVE hummus also! I have tried putting in a jalapeno but it was so atomic since the pepper was pulverized by the food processor. We prefer 1-2 canned chipotle peppers plus a dash of cayenne instead. Spicy but your lips won’t burn afterwards
I like to add the zest and juice of a lemon and a lime. It makes it very bright and citrus-y, almost lighter than regular hummus.
Homemade hummus is a staple in our house. (And it’s one of the easiest ways to get the hubby eating raw veggies.) You should try throwing in a handful of fresh cilantro with the jalepeno. It’s divine!
hummus. that one weird word makes me weak in the knees–i can’t get enough of the stuff! i love the variations you’ve listed and your oh-so-tempting images of the creamy stuff. terrific post.
oh looks so delicious its my favorite with B.Q.Q going to try this one
I attempted to make a ‘raw’ hummus by taking dry garbanzo beans, soaking and sprouting them for 2 days…. you need to time it right or else they go bad very quickly. I can’t say it tasted like the store bought version but the effort it was well worth the effort
YUM! I LOVE hummus and this post is amazing. Thanks for sharing!
Those variations are superb. There’s also another yummy variation you can try…..beetroot hummus – http://veggiewiz.blogspot.com/2009/12/bright-and-cheery-beetroot-hummus.html
LOVE hummus! There is a deli (chain) near us that makes roasted red pepper hummus, and I could eat my weight in it. I have been dying to make it at home, so thanks for this! Can’t wait to try!
Hummus is like the savory version of peanut butter…everything is a little better with it.
I love making hummus. I started to cook my garbanzo beans. It’s so yummy. Love your pics!
Thanks for the variations. Great ideas.
I love all your variation ideas. So glad to have them. Hummus is one of my favorite snacks. Although when we were living in Brazil I had to make it from dried beans. Makes it not so quick and easy, but it is still worth the effort.
I’d forgotten about how simple it is to make hummus. Thanks for the reminder, the recipe, and the yummy looking variations.
This is an absolutely wonderful recipe. And I appreciate the comment post about buying the tahini at Trader Joe’s which is right next to my Costco’s…I’m buying a case of garbanzo beans today!
I LOVE hummus! The ones in the cans are so gross, especially when you’ve had the real thing
My favorite hummus comes from authentic Arab restaurants, YUM.
oops! I meant to add that your recipe looks perfect !
Yum! I haven’t had hummus in a while. Yours looks wonderful!
I make it with tomatoes, garlic and fresh basil. Whip it all up in a food processor, whatever you like, it’s awesome.
I used your recipe for making hummus, but I added walnuts instead of the paste. Used a food processor and added more garlic.
It was good. Thanks for sharing this recipe.
Similar to what I do, but I add one tsp each of ground cumin and ground coriander. I also use a lot more lemon — 4-5 Tablespoons. I like that citrusy bite to it. As for variations, my favorites are either finely minced red bell pepper or green onion.
-Mikey
I just made my first hummus batch ever! Cost in store 4$, cost for my batch, 1$!!!
question… how do you make hummus from dried beans? do you soak or soak then boil?
Hummus is beautiful!
Thanks for sharing…
Hummus is delicious!
I also noticed that you are a fellow thesis user… Excellent!
I make hummus all the time, the only thing I do different (and it makes a difference) is I save the water in the chickpea can and I use that because it has more flavor. I also put a bunch of different spices in, what depends on my mood.
Some of the best hummus I have ever had came from a small, but really popular, pita shack. I managed to get the guy to tell me his secret and he told me he uses Citric Acid in place of lemon. Citric acid can be found in some of your better spice and baking aisles.
This is the Israeli version of Hummus. The Arabic version also includes fava beans (also known as foul) which not everyone finds pleasant (odor and taste).
I make my hummus in a similar way.
I like SUPER creamy hummus, however, so I cook the beans first until the skins float off…and rub the rest off in water. Makes it textured more like cream cheese. I also reserve the cooking water in case it’s too thick and add it a tablespoon at a time. It doesn’t change/dilute the flavor so much. I will be trying the chipotle/cayenne flavor SOON.
My husband likes a hummus that uses black beans instead of garbanzos, no tahini, lime juice instead of lemon, and with a generous amount of cumin.
I often don’t have tahini around when the mood for hommous strikes and long ago I was told to use a bit of peanut butter instead …. makes it delicous. Any nut butter would work . I also had a pinch of cumin to mine.
Anne’s comment about using the liquid of the chick pea can, should be taken with a grain of salt. That is, most liquids in cans of beans are higher sodium, which is why one should always rinse them before use. If you do use the liquid, you are needlessly and unknowingly increasing your sodium intake, which is not good for you. The Hummus is a great source of fibre, but please, leave out the liquid.
I like to use a
Moroccan spice blend called ras al hanoud.
In the greek olive recipe try adding feta cheese, just crumble it to taste as the finishing touch. We and all our family really enjoy it withe the feta.
I agree that citric acid is a key ingredient!
Artichoke hummus takes it to a whole other dimension. If you can find artichoke heart paste you can use that to taste or I suppose you can just throw in an artichoke heart or two. Thanks for all the variation ideas.
I always make a double batch so it lasts longer (that’s what I tell myself anyway…). To the two cans of chickpeas I add 3 T of tahini, a bulb of roasted garlic, 2 T olive oil, and the juice and zest of one lemon. I add water a tablespoon at a time, if needed. I love love love garlic and lemon, and this combination hits the spot on both counts for me.
Avacado is outstanding in hummus – makes it rich and creamy.
Its been awhile since I’ve had hummus. I must try this recipe!
Love the recipe. Thanks so much I live in Anaheim CA mere minutes from our ethnic enclave called Little Arabia! Where markets, shops, restaurants, cafes, bakeries abound! Went shopping at one such market and got all the necessary ingredients for our first attempt at homemade hummus! It was/is delicious. We’re putting it on everything, from burgers to sandwiches. Great and healthy alternative to mayo and or cheese. Great of course as a dip for veggie snacks, pita bread/pita chips and other flatbreads. We made it with jalapenos. I also bought a jar of roasted red peppers, you could see the char on them and a nice clove of garlic. Next batch will be red pepper variety. Also bought some slivered almonds, instead of EXPENSIVE ‘Lebanese pine nuts’, to toast up and use in the hummus!
Clarke: So glad it came out great!
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