Homemade hummus is as easy as pushing a button! Skip the store bought and try this easy recipe instead.
When I finally got around to making homemade hummus, I couldn’t believe how simple it was. I’d been spending way too much money on store-bought hummus that wasn’t half as good. I love it because it has lots of lemon, doesn’t require too many ingredients, and can be made in the blender (or food processor).
Serve it with some pita (or pita crackers) and cut-up veggies. Keep leftovers in an airtight container in the fridge.
Very Lemony Homemade Hummus
Yield:
12 servings
Prep Time:
5 minutes
Total Time:
5 minutes
It's easy to make your own homemade hummus. With just a few simple ingredients you can whip up a batch in minutes.
Ingredients
- 2 15- ounce cans chickpeas, drain and reserve the liquid
- Juice of two lemons
- 1 teaspoon salt
- Ground pepper to taste
- 1 clove chopped garlic, or 1/2 tsp. jarred minced garlic
- 3 tablespoons tahini paste, a paste made from ground sesame seeds usually sold in the “ethnic foods” section of the grocery store
- 1/4 cup olive oil
Instructions
- Place beans, lemon juice, salt, pepper, garlic, and tahini in blender or food processor.
- While you blend it, drizzle in olive oil.
- Scrape side and continue to blend, drizzling in reserved liquid from beans until you get the consistency you want.
- Store in the refrigerator in an air-tight container.
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Nutrition Information:
Yield: 12 Serving Size: 1/4 cupAmount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 196mgCarbohydrates: 26gFiber: 7gSugar: 6gProtein: 8g
Have you tried adding roasted red peppers to the mix? It seems really simple, but it can be a big flavor (and color) booster for the kids. I know when I was first trying hummus out and wasn’t so sure about the (sometimes bland) flavor, the red peppers helped to add a little punch.
That’s a great idea–will have to try it. Thanks!
I have been making mine as well lately (I like Greek olive flavored–yum!) and I add a step that is probably unnecessary, but I take the skins off the chickpeas. It is a bit time consuming (although I like to get lost in thought while I do it), but the hummus is a little smoother texture-wise.
Wow, that is hardcore, Maria! Interesting idea. Thanks for reading!
Maria! I made this today, and slipped the skins off the garbanzo beans and it made an amazingly smooth hummus! so delicious! I also added some oregano, because I, too, am “extra” as the kids say!
One can of beans makes the perfect amount for a normal family dinner night, and two makes enough for a party! Great recipe, Sally!!
I agree about the roaster red peppers! A very easy addition. You can also easily substitute other beans. I love to use black beans sometimes!
I love homemade hummus, it’s so delicious and economical.
Hi,
I am in OU Nutrition class and have enjoyed that class. I am actually trying some of the recipes I have heard about especially the red peppers as I love to eat them cooked or raw. I also will try the Hummus as something diffrent.
The picky eater was a good challenge. I did not like certain foods as a child and was more picky then than I am today. today I eat almost anything and love Thai foods, Chinese and Indian. I am currently trying to eat the super foods and ordered plankton as something diffrent.
Thank you for the help in our class
Roz Devaux
Thanks for reading, Roz! Glad you are finding new foods to try.
I haven’t been able to find tahini paste-think I have been looking in wrong place. But saw online that it is only sesame seeds and olive oil in food processor. I believe I am going to try that route.
Freedom–in my store, the tahini is actually in the ethnic foods section in the sort of “Middle Eastern” section. That’s where I have to go to get red lentils and bulgur too for some reason. If you try making it yourself, let me know how it goes. In theory, should be just as easy as making nut butter in the food processor.