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.
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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!
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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
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To achieve a really creamy texture, rinse and boil the canned garbanzo beans with a tsp of baking soda for 15 minutes. Strain and rinse under cold water. Using your finger tips, remove the skins by rubbing the beans together lightly. Discard the skins. When processing, add one or more tablespoons of ice water until desired texture is achieved.
I bet this would make it more smooth, thank you for the tips, Charles. :)
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! :)