Yes, I made hummus for the first time all by myself! I’m feeling accomplished. I love hummus, but usually buy it at a local store here in Portland. I wanted to make it myself for snacks and whenever I am craving it.
It’s a lot easier than I could’ve imagined. Yay! I love the simple and healthy ingredients that go into this hummus recipe.
Also, if you haven’t already checked my previous post, Butternut Squash Fries, you should. Those yummy fries are great with this hummus.
BEST BLENDER FOR HUMMUS
This homemade hummus recipe requires a blender or food processor. Actually, I think every hummus recipe requires a blender or food processor. So if you don’t already own one, you’ll have to get one.
Most blenders are capable of making hummus. It just needs to be able to blend up a can chickpeas, some garlic, and a few other ingredients. As long at the blades are sharp enough for that, it’ll be able to make this Mediterranean dip without a problem. The NutriBullet, for instance, works just great. It blends fast and is easy to clean. Plus, it doesn’t take up a lot of room like some other blenders do.
HOMEMADE HUMMUS INGREDIENTS:
Most of the ingredients you’ll need for hummus are already in your cupboard.
You will need:
- Chickpeas: I recommend a good can of chickpeas (aka garbanzo beans). You will need to drain and rinse them before putting them in the blender.
- Garlic: This recipe calls for two garlic cloves, but feel free to use more or less.
- Lemon juice: I recommend squeezing juice straight from a lemon.
- Tahini: This is an important ingredient in making a good hummus, deep so pick wisely.
- Olive oil: This lends some moisture to your hummus so it doesn’t dry out. Also, a drizzle of olive oil lends itself to a beautiful presentation.
- Cold water: This helps you get a creamy hummus. If your hummus is too thick or not smooth enough for your liking, just add in some more water.
- Spices: You can add any spices you want to a batch of hummus. I like to add ground cumin, red pepper, and sesame seeds, but other people like paprika, sumac, or even basil, which makes the hummus taste like pesto. Any spice you like tastes great in this Middle Eastern dip!
- Salt: I use sea salt or kosher salt.
How Long Does it Take to Make Hummus at Home?
This easy hummus recipe only takes about ten minutes. You’ll spend three or four minutes of prep time gathering ingredients. Then, you’ll have to spend a few minutes finding the right consistency.
I like to use raw chickpeas. You can use cooked chickpeas, but it’ll add a half-hour or so to this recipe.
How Long Does Homemade Hummus Last?
This hummus lasts 4-5 days in the refrigerator. However, you must store it in an airtight container so it doesn’t spoil.
ENJOY ALL THE BENEFITS OF CHICKPEAS IN OTHER RECIPES:
Easy and Classic Hummus
- Can opener
- garlic press
- measuring spoons
- 15 oz can organic chickpeas, drained & rinsed
- 2 cloves garlic, 1 if you don't like a lot of garlic
- 1½ Tbsp lemon juice
- ½ tsp sea salt
- ⅓ cup tahini
- 1 Tbsp extra virgin olive oil
- ⅓ cup warm water
- In a blender add all of the ingredients.
- Blend for 1-2 minutes, or until smooth.
- (optional) Drizzle a dash of extra virgin olive oil, a pinch of cayenne pepper, and cilantro on top for extra flavor.