In the last decade, hummus has become a go-to dip for veggies, chips, and pita bread. Hummus has been around forever in the Middle East, but its presence in the U.S. is still relatively new (and growing). If you love this Middle Eastern dip, then you may be surprised to learn just how easy it is to make yourself with this homemade hummus recipe.
Traditionally, hummus has been thought of as peasant food in the Middle East because it’s so cheap to make. While hummus isn’t the most expensive grocery store item in the U.S., it’s also not the cheapest. More than that, homemade hummus’s flavor is superior to store-bought hummus.
Not only does homemade hummus taste better than store-bought, it’s often much healthier too. If you’re following a low-sodium diet, you’re better off making this hummus recipe from scratch rather than buying a tub from the store. The hummus sold at the store is often contains greater sodium content and additives to help preserve it.
When making this hummus recipe, you’ll need canned chickpeas, olive oil, lemon juice, tahini, and salt. Tahini is a paste made from sesame seeds and gives great flavor to the hummus.
One of the best parts about making this hummus recipe is that it’s incredibly quick and easy to make. Making hummus at home really doesn’t require that much more effort than picking up a tub from the store. All the ingredients for the hummus are dumped into a food processor and blended until smooth. How’s that for an effortless, tasty snack?
Cook time: 5
Prep time: 5
- 1 (15 oz.) can chickpeas drained and dried with a paper towel
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/4 cup tahini
- 1 clove garlic minced
- 2 tbsp extra-virgin olive oil plus more for serving, 30 ml
- 1/2 tsp ground cumin
- salt to taste
- 2 tbsp water
- 2 tablespoons extra-virgin olive oil plus more for serving, 30 ml
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 tablespoons to 3 water 30 to 45 ml
- Dash ground paprika for serving
- To a food processor, add the tahini and lemon juice. Blend for about 1 minute, until the two are well-combined and creamy. Blending the two together for this duration of time will result in an extra creamy hummus. Scrape the sides of the food processer bowl with a rubber spatula, then blend again for another 30 seconds.
- To the food processor, add the olive oil, garlic, cumin, and salt. Blend for 30 seconds, stop to scrape the bowl, then blend again for another 30 seconds.
- Add the chickpeas into the food processor and blend for 1 minute. Scrape the sides of the bowl and blend for another minute.
- The hummus should look very thick at this point and might contain some unprocessed pieces of chickpeas. To remedy this, turn on the food processor and use the processor's feed to stream in water (1 tablespoon at a time) until you get your desired consistency.
- Taste test the hummus for salt and add more, if needed. To serve, drizzle some more olive oil on top of the hummus and serve with preferred veggies and crackers. Store the remaining hummus in an airtight container in the fridge for 3 to 4 days.
Recipe adapted from inspiredtaste.net