Homemade hummus is so much better than store bought! It has a fresh flavor and the added benefit of no preservatives.
I admit, I didn’t like hummus the first few times I tried it. But it has grown on me, and now I love it. It’s great as a dip for crackers, chips, or vegetables like carrots, broccoli, or peppers.
Ingredients in Homemade Hummus
The primary ingredient in hummus is chickpeas, also called garbanzo beans. So when you shop for this ingredient, know that:
Chickpeas and garbanzo beans are the same thing!
Another of the ingredients in homemade hummus is tahini. I had never heard of tahini, so in case you also are unfamiliar with it, here is a picture of tahini:
Tahini is like peanut butter made from sesame seeds.
It’s often sold on the shelf near the peanut butter.
And you can’t leave out the tahini. My daughter called me a few weeks ago. She had made some homemade hummus, but it just didn’t taste right. As we reviewed what she had done, she admitted she hadn’t added the tahini because she didn’t know what it was.
Now you won’t have to make the same mistake!
I’ll often whip up hummus to eat as a dip–it’s so fast and easy. But then I discovered a dinner I like to make with hummus: turmeric meatballs on a bed of hummus and arugula. Fresh homemade hummus is a must for that dinner.
A good food processor is necessary for this recipe because you blend the mixture for 1-2 minutes at a time to have the proper consistency. A blender could substitute for the food processor.
Other dips that pair well with hummus would be guacamole and cream cheese party dip. And since this is a basic hummus, feel free to make a batch with added pine nuts, roasted red peppers, or olives.
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Homemade Hummus
Ingredients
- 1 – 15-oz can chickpeas (also called garbanzo beans), drained
- 1/4 cup lemon juice
- 1/4 cup tahini, stirred
- 1 clove garlic, minced
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
Instructions
- Drain water from chickpeas; set aside.
- In food processor, combine lemon juice and tahini; process 1 minute.
- Scrape sides of bowl and process 30 seconds more.
- Add garlic, olive oil, cumin, and salt.
- Process 30 more seconds.
- Scrape bowl and process 30 more seconds.
- Add half of drained chickpeas and process 1 minute.
- Scrape bowl. Add remaining chickpeas.
- Process 1-2 more minutes until hummus is smooth.
Nutrition Facts
Homemade Hummus
Serves: 6
|
Amount Per Serving: 1/6 of dip
|
||
|---|---|---|
| Calories | 215 | |
| % Daily Value* | ||
| Total Fat 12g | 18.5% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0 | ||
| Cholesterol 0g | 0 | |
| Sodium 210mg | 8.8% | |
| Total Carbohydrate 22g | 7.3% | |
| Dietary Fiber 8g | 32% | |
| Sugars 3g | ||
| Protein 8g | ||
| Vitamin A 33 IU | Vitamin C 4mg | |
| Calcium 80mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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