Grocery store-bought hummus? Blah! Let's ditch it and make our own super yummy homemade hummus recipe! It's easy if you have a food processor and a can of chickpeas! No food processor? Use a high-powered blender. No blender? Maybe skip this mission for now.
But for the rest of us, grab your simple ingredients (typically found at your local grocery store): the can of garbanzo beans (aka chickpeas!), sesame seed paste (called tahini!), bright lemon juice, and the best olive oil on hand! Don't forget your vessels for dipping; crunchy carrots, fluffy pita bread, or crispy tortilla chips. Basically, anything that wants to take a dip in our creamy delicious hummus pool!
This recipe isn't just for hummus fans, it's has turned a few hummus haters into hummus homies! Hummus isn't new, it's an old world dish rooted deeply in the cuisine of the Middle East. Way back, even before knights and castles, Middle Eastern people were making chickpea, sesame, and olive oil magic called hummus. Imagine bustling markets filled with the aroma of spices, where families shared their authentic hummus recipe with over homemade pita bread. YUMMY!
But hummus isn't just food, it's a story of nutritional goodness! Those beany things in the can? They're packed with protein and fiber, like tiny powerhouses for your tummy. Tahini, the sesame butter, adds healthy fats and calcium. Even the drizzle of olive oil has superpowers, keeping your heart happy and your brain buzzing. So, every scoop of of this second best homemade hummus recipe is like a delicious high five for your body!
Now, grab your food processor and ingredients and let's make some delicious homemade hummus!
Jump to:
Ingredients
- Chickpeas (canned or dried)
- Lemon (zest & fresh lemon juice)
- Tahini (the nutty flavor, sesame seeds king)
- Extra-virgin olive oil (a drizzle for blending, a drizzle for loving)
- Ground coriander (earthy & floral) or ground cumin (warm & cozy)
- Salt (don't forget the flavor fairy!)
- Cold water (for your desired hummus consistency)
See recipe card for quantities.
Instructions
- Tahini Start: Start by adding tahini, lemon juice, and lemon zest, into the bowl of a food processor, blending until they becomes well combined.
- Chickpea Enters: Rinse and dry chickpeas before adding them to the food processor, blending until finely chopped and combined with tahini and lemon zest.
- Flavor Assembles: Add 3 tablespoons of olive oil, coriander (or cumin!), salt, and 1 tablespoon of water.
- Oil Drizzle: Slowly drizzle in oil until blended on low until the mixture starts to "creme" together, like a hummus cuddle puddle (trust me, it's a thing).
- Cold Water: Keep adding water, one tablespoon at a time, until you reach your desired hummus consistency. Think smooth and dippable, a creamy hummus ocean for your pita bread to explore.
- Plating the Hummus: Transfer your delicious homemade hummus to a bowl, spread it out like a blank canvas, and drizzle with olive oil and sprinkle with salt. Even blank canvases deserve some love.
- Toppings Extravaganza: Finely dice your chosen toppings - chili for a spicy kick, cilantro for fresh vibes, green onion for a mild bite. Sprinkle them over your hummus like confetti of flavor.
- The Drizzle Finizzle: Drizzle the remaining olive oil and sprinkle with salt. Take a bite, savor the homemade goodness, and bask in the glory of ditching store-bought hummus. Mission accomplished! Kitchen conquered!
Other topping suggestions
- Toasted pine nuts
- Roasted garlic cloves
- Fresh parsley, finely minced
- Bagel seasoning
- Sun-dried tomatoes, finely chopped
- Feta cheese
Our favorite vessels for dipping
- Pita chips
- Tortilla chips
- Warm pita slices
- Fresh veggies
Substitutions
- Chickpeas/Garbanzos: Swap the chickpeas for black beans for a protein-packed twist.
- Tahini: Though this provides the unique nutty flavor to your hummus, you can also use cashew nut butter or sunflower butter.
- Coriander/Cumin: Garam masala, curry powder, smoked paprika, cayenne, or nutritional yeast are great alternatives.
Variations
- Roasted Red Pepper Hummus: Roast red peppers before blending them with the chickpeas for a smoky, sweet twist.
- Spicy Sriracha Hummus: Add a dollop of sriracha for a fiery kick (adjust to your spice tolerance).
- Garlic Lovers: roast a whole head of garlic, squeeze in the cloves along with the tahini in the food processor. The roasted garlic also adds to the creamy texture of your hummus.
Equipment
- Food processor (your hummus hero)
- Measuring cups and spoons
- Lipped plate for serving
- Knife and cutting board (for topping prep)
Storage
Store your hummus in an airtight container in the fridge for up to 5 days.
Top tip
Want an extra smooth hummus? Remove the chickpea skins before blending. It's a little extra effort, but worth it for that silky texture. Here is how you do it:
How to Remove Chickpea Skin
- Drain and rinse: Give your chickpeas a good rinse.
- Air-dry: Spread them out on a towel and let them dry for 15 minutes.
- Remove skins: Gently rub your palms over the chickpeas, peeling off the skins.
- Final rinse: Wash away any skin stragglers.
FAQ
Absolutely! Roasting the chickpeas before blending adds a deeper flavor.
Cashew butter is a good substitute and if you're nut-free, try using sunflower seed butter.
Pita bread, veggies, crackers, even as a salad dressing! The sky's the limit.
How to Make the Second Best Homemade Hummus Recipe
Equipment
- 1 Food processor or high-speed blender
- 1 Measuring cups and spoons
- 1 Cutting Board for toppings prep
- 1 Knife for toppings prep
Ingredients
- 1 can chickpeas 15 oz, rinsed, some skins removed
- 1 lemon zest and juice
- ¼ cup tahini
- 4 tablespoon extra virgin olive oil 1 tablespoon for drizzle
- ¼ teaspoon ground coriander or sub with ⅛ teaspoon cumin
- ½ teaspoon salt
- up to ¼ cup filtered water
Topping:
- 1 fresno chili finely diced
- ¼ cup loosely packed cilantro chopped
- 1 green onion finely diced
- Salt to taste
- 1 teaspoon extra virgin olive oil
Instructions
- In a food processor, add the tahini and lemon zest and lemon juice. Process on low until well blended.
- Add the rinsed garbanzos beans and process until finely chopped.
- Add 3 tablespoons of olive oil, coriander, salt, and 1 tablespoon of water. Process on low until mixture begins to "creme" together. Continuing adding 1 tablespoon of water until your preferred consistency is achieved.
- Place in bowl or deep plate and spread out, top with a small drizzle of olive and a sprinkle of salt. Add toppings. Drizzle remaining olive oil on toppings and lightly sprinkle with salt.
Other Good Stuff
Looking for other recipes like this? Try these:
Food safety
- Use fresh, high-quality ingredients.
- Store cooked hummus in the refrigerator to prevent bacterial growth.
- Don't leave hummus at room temperature for more than 2 hours.
Leave a Reply