[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!
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!
Its been awhile since I’ve had hummus. I must try this recipe!
Avacado is outstanding in hummus – makes it rich and creamy.
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. 🙂
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 agree that citric acid is a key ingredient!
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 like to use a
Moroccan spice blend called ras al hanoud.
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 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.
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 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.
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).
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.
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.
Hummus is delicious!
I also noticed that you are a fellow thesis user… Excellent!
Hummus is beautiful!
Thanks for sharing…
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?
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 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.
I make it with tomatoes, garlic and fresh basil. Whip it all up in a food processor, whatever you like, it’s awesome.
Yum! I haven’t had hummus in a while. Yours looks wonderful!
oops! I meant to add that your recipe looks perfect !
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.