Homemade Hummus Recipe

Homemade Hummus!

Hummus Recipe

Hummus is a very healthy and yummy snack that we like to enjoy often.

Unfortunately, it is rather expensive in stores, so I bought it on special occasions only.

One day I decided to try making it myself to see if it would taste as good as the store-bought stuff and to my surprise, it tasted better. You can store it in the refrigerator for about 4 days.

I also made the tahini for this recipe. It was very, very simple to make. You can store it in the refrigerator for 1 month.

Homemade Hummus


  • Makes about 1 cup tahini.

Ingredients:

Hummus
– 2 Cups Canned Chickpeas or Garbanzo Beans
– 1/4 cup Liquid from Chickpeas Can
– 2 Tablespoons Tahini (Homemade or Store-Bought)
– 2 Cloves Garlic, Crushed
– 2 Tablespoons Olive Oil
– 3 Tablespoons Lemon Juice
– 1 Teaspoon Dill
– 1/4 Teaspoon Pepper
– 1/2 Teaspoon Salt

Tahini
– 1 Cup Sesame Seeds, Toasted
– 1/4 Cup Olive Oil

Instructions:

Hummus
1. Drain chickpeas and reserve 1/4 cup liquid from can.

2. Combine chickpeas, garlic, oil, lemon juice, tahini, dill, salt and pepper in a food processor.

3. Add liquid from chickpeas and pulse until very smooth.

4. Serve with pitas and/or raw vegetables.

Makes about 1 cup hummus.

Tahini
1. Toast sesame seeds in a dry skillet over medium heat for about 2 minutes, or until a light brown colour. Do not burn.

2. Put toasted sesame seeds and oil into a food processor and pulse for about 3 minutes, or until smooth. You may need to add a bit more olive oil.

Posted on, June 2, 2012
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Comments
  1. heather says:

    adding cumin tastes great, too!

  2. Pam says:

    Did you find that by using canned chickpeas it was a little gritty? Maybe by removing the shells like Alison that would help. Thanks for the recipe.

  3. David says:

    Go one step more and soak your own Chickpeas overnight then boil them for an hour.
    Use the liquid from the boil and more olive oil.
    Also add paprika Cumin and Zaatar (it’s is spice you can find in a Lebanese store.)
    Another trick is to make it a bit runny it will harden in the fridge.
    It will also last longer if you have a tiny layer of olive oil on top.
    I am from Israel and the real secret to a good Humus is the olive oil. It has to be cold pressed virgin.

  4. Clare says:

    Hummus also freezes very well. We buy the dry chickpeas and soak overnight. Cook them the next day and I freeze them in 2 cup portions and just thaw and make the hummus when you want it. After hummus thaws you made need to add some olive oil to stop it from being too thick.

  5. Cassie says:

    Pam: We didn’t find it gritty, but certainly not as silky smooth as we would have liked it. I may try peeling the chickpeas next time, or using dried and soaking them.

  6. Tisha says:

    I use peanut butter…I always have that in hand (usually bought with coupons) where as I never have tahini & it is more expensive!! I like the flavore the peanut butter adds:)

  7. michelle says:

    Another variation that I have always made which seems odd but tastes really good is adding cumin, and replacing the dill with fresh mint. It is the best I have ever had. Very easy and inexpensive. We have mint that just grows in our flower bed- which we just discovered last year and make it all the time.

  8. leah leitch says:

    My mom is from the middle east so hummus has always been a staple. Love that you made your own tahini – I’ll have to try that, it sounds so easy. We use cumin instead of dill and a dash of cayenne which also boosts your metablolism.

    We love to spread hummus on whole wheat pita, top with roasted vegetables and put a splash of balsamic vinegar on top. A little crumbled feta and you’re in heaven.

    Have an awesome day everyone!

  9. Dina says:

    It is also recommended to rinse out canned chickpeas and use water instead of the liquid from the can. I also find that if I make hummus when chickpeas are cooked and still hot, it makes it more smooth. Another additions could be a can of olives or some cumin, cilantro and lime juice instead of lemon juice or a small can of halapino peppers.

  10. Emily says:

    I really love to add pine nuts! Sprinkle on top or mix in. :)

  11. renee says:

    I don’t find mine gritty, i used canned. I don’t used the tahini but i add roasted garlic, oregano and jalapeno pepper to mine, i used the juices from chickpeas and blend till smooth enough,
    I make a batch every sunday. My hubby takes it to work every day. I have also done roasted red pepper instead of the jalapeno

  12. Pam says:

    Thanks for the tips everyone. I made hummus again last night and it turned out amazing!!! I peeled the chickpeas as suggested and blended everything in my food proccessor for longer. Then I used my hand blender for a while. It turned out as smooth as the store bought stuff. No grittiness. Yay!

  13. Abbie says:

    I use dried, soak over night then boil for an hr with a dash of baking soda. My food processor is broken, so I use the blender. It comes out very smooth, better than when I used the FP…even w/o removing the skins.

  14. Jane says:

    I substitute cumin for dill and put in way more lemon juice for a nice, tangy edge. It’s our littlest one’s all time favourite food!

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