Easy Homemade Hummus

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 one of the only ways I’ll eat garbanzo* beans!)

Another recipe to use chick peas: pasta e ceci.

It’s great to serve along side Greek-style gyros, which are also something I thought I’d never be able to make at home! This recipe has been made countless times and with smashing reviews.

Here’s how I have been making hummus for years, and it always gets rave reviews.

Easy Homemade Hummus

Recipe from an old magazine from the 1980s                                     makes 6 servings

FULL PRINTABLE RECIPE BELOW

Ingredients

• garbanzo beans (drained, but reserve the liquid from the can)
• juice of lemons
• tahini paste (sesame seed paste) I’ve substituted peanut butter, in a pinch
• light olive oil
• garlic cloves
• 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 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.

*garbanzo beans, chick peas, and ceci are all one and the same

You can also serve hummus with crunchy pita chips!

Easy Homemade Hummus

Servings: 6

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Super creamy and smooth hummus!

5 from 9 votes

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Ingredients

• 15 oz home-cooked garbanzo beans or canned, drained, liquid reserved
• 1 lemon (juice of)
• 2 Tbsp tahini paste (sesame seed paste)
• 2 Tbsp olive oil (light)
• 3 garlic cloves
• ⅛ tsp salt (a pinch)
• cayenne pepper (optional) to taste

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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.

Notes

• Try to buy canned chick peas WITHOUT disodium EDTA.
• If you don't have tahini, I have used peanut butter in a pinch.
• You can add sundried tomatoes, roasted red pepper or other ingredients to make flavored hummus.

Nutrition

Serving: 1 | Calories: 190kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 56mg | Potassium: 240mg | Fiber: 6g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg

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Author: Christina Conte

Course Appetizers

Cuisine Other

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