Easy homemade hummus is so much better than store-bought versions. It is better in flavor and also in content, as you won’t add any preservatives.
I remember the first time I tried hummus thinking that this was definitely something I’d never be able to make at home.
As an Amazon Associate I earn from qualifying purchases.
Boy, was I wrong! It is another incredibly simple dish even a child can make. Throw everything in a blender or food processor and that’s it! It’s so delicious and healthy. (Confession: this is the only way I’ll eat garbanzo* beans!)
Here’s how I have been making hummus for years, and it always gets rave reviews.
Easy Homemade Hummus
Ingredients
- 15 oz of home cooked garbanzo beans OR one 15 can of garbanzo beans (without disodium EDTA-check the ingredients) drained, but reserve the liquid
- juice of 1 to 2 lemons
- 2 tbsp tahini paste (sesame seed paste) I’ve substituted peanut butter, in a pinch
- 2 tbsp light olive oil
- 3 or 4 garlic cloves
- a pinch of salt
- cayenne pepper (optional)
Place garbanzo beans, tahini, garlic, oil and seasoning(s) in food processor/blender (my Vitamix makes it very smooth) with a little of the reserved liquid (or water) and juice of one lemon. Blend to form a smooth paste.
Add more lemon juice, reserved liquid and/or salt to taste.
Blend until a soft, creamy texture is acheived.
Serve in bowl as a dip, topped with a little oil and parsley sprig, or dash of cayenne or paprika, with warm pita, pita chips, or your favorite veggies.
*garbanzo beans, chick peas, and ceci are all one and the same
You can also serve hummus with crunchy pita chips!
Don’t miss another travel or recipe post; subscribe to my free subscription below.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Easy Homemade Hummus
Super creamy and smooth hummus!
Ingredients
- 15 oz of home cooked garbanzo beans OR one 15 can of garbanzo beans (no disodium EDTA) drained, but reserve the liquid
- juice of 1 to 2 lemons
- 2 tbsp tahini paste (sesame seed paste) I’ve substitued peanut butter, in a pinch
- 2 tbsp light olive oil (or canola/olive oil blend)
- 3 or 4 garlic cloves
- a pinch of salt
- cayenne pepper (optional)
Instructions
- Place garbanzo beans, tahini, garlic, oil and seasoning(s) in food processor/blender (my Vitamix makes it very smooth) with a little of the reserved liquid (or water) and juice of one lemon. Blend to form a smooth paste.
- Add more lemon juice, reserved liquid and/or salt to taste.
- Blend until a soft, creamy texture is achieved.
- Serve in bowl as a dip, topped with a little oil and parsley sprig, or dash of cayenne or paprika, with warm pita, pita chips, or your favorite veggies.
Nutrition Information:
Yield: 6 Serving Size: 1 large scoopAmount Per Serving:Calories: 206Total Fat: 55gCarbohydrates: 8gProtein: 16g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
If you have no tahini, try Turkish Hummus! Use your recipe but instead of tahini, add 1 to 2 Tablespoons plain yogurt and add 1/2 teaspoon of cumin. Add water or Garbanzo bean liquid to reach your desired consistency if necessary.
Or peanut butter 1:1, so easy and no flavor difference!
hi christina……… how long can u keep opened tahini (jarred) in fridge
Goodness, I have mine in there for ages! I just googled it and it seems like 6 months is the minimum, some companies claim a year (I know I’ve had mine close to that). Some say it never goes bad, but I would definitely just buy another jar instead of keeping something forever! ;)
[…] oil and salt, and voilà–a great snack is on hand! These are perfect for scooping up healthy hummus or even tzatziki sauce. There’s also no rush to eat them up as they’ll last much longer […]
A classic, and so easy to make like you said!
Absolutely, Sylvie! :)
Interesting substitution of peanut butter. I would not have thought of it but I see how that would work. My struggle is getting just the right amount of lemon juice when I make mine. I will try your version soon. Thanks!
Yes, it works really well, Melissa! My hummus was approved by my Middle Eastern next-door neighbor, so I was very happy! Hope you like it, too!
Gorgeous hummus Christina. I love this with pita chips!
I do too!
Homemade hummus is so easy! I could eat it every day!
It is so good and good for you!
I love hummus! Such a healthy and tasty all around kitchen workhorse! From appetizers to sandwich fillers!
Peanut butter in a pinch? Brillant! Seriously brillant. You have my wheels turning. I love hummus. It’s my go to dip!
Yep, Michelle! You won’t be able to taste the difference! :) CC
Hummus is a staple at our house! And, homemade is soooo good! Yum!
totally agree that homemade hummus is an easy, at home delight! i always use my food processor, but i like your idea of making it with a blender. will have to give that a shot!
I don’t know about regular blenders, but my Vitamix does an amazing job! Smoothest hummus ever! :)
[…] Hummus, Tzatziki or your preferred healthy dip, with cut up veggies. […]