Easy Homemade Hummus
My family is addicted to my homemade hummus. It’s a snap to make in the food processor, and it keeps well in the fridge for a quick and easy snack. We love to eat it for dinner with good sourdough bread, along with meat or fish or soup. It also makes a great sandwich spread with meats or cheese.
This homemade hummus is especially wonderful when it’s warm in the spring and summertime. And it’s a great way to get fresh garlic and nutritious olive oil into your family.
I used canned beans to make this a fast, last-minute recipe. It is more economical to make this recipe with dried beans — just soak them and cook them in advance.
I use a lot of garlic and lemon, because I love stronger flavors. And I use way more olive oil and tahini than most recipes call for because I want to get more of these good fats — they’re good for you! Plus, if you don’t use enough fat, it’s not as satisfying and you’ll want to fill up on more carbs.
If you want a more mild hummus, just add more garbanzo beans. I usually add a tiny pinch of cayenne pepper and of cumin you don’t have to add them.
Play with the amounts and use what works for your tastebuds.
Easy Homemade Hummus
Equipment
Food processor
Ingredients
3 15-ounce cans of garbanzo beans (organic if possible)
Juice from two lemons
1 cup tahini (you can find this at most grocery and health food stores)
3/4 cup olive oil (I love Chaffin Family Orchards)
3-4 cloves garlic, crushed (to taste)
Sea salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
Pinch of cumin (optional)
Pinch of paprika (optional)
1. Throw everything in the food processor and blend until mixed well.
2. Taste and add seasonings accordingly.
3. Garnish with a pinch of paprika and serve with sourdough bread, pita bread, or Ethiopian injera bread.
Here’s a photo of Kate yawning, sourdough bread at the ready, while she waits for Mommy to quit taking pictures already and LET ME AT THAT HUMMUS!
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05/05/2009 at 12:46 pm Permalink
I salivate at the very sight of hummus. I like to make raw sprouted hummus using this recipe —
http://allrecipes.com/Recipe/Raw-Hummus/Detail.aspx
– but using my own combo of seasonings. It’s really not too difficult, but I’m such a sucker for the stuff, too, so I’ll use the canned beans when I’m in a bind. And Eden’s beans are non-GMO, so they’re my favorite choice!
05/05/2009 at 3:52 pm Permalink
I just taught a cooking class and we did hummus. I also showed them some of my favorite variations, like adding basil and sundried tomatoes. So easy and SO much better than storebought.
Michelle @ Find Your Balance’s last blog post..Homemade pockets of delicious
05/05/2009 at 3:58 pm Permalink
I agree, Michele, I hate storebought hummus. It usually tastes yucky and it’s often made with cheap (and GMO) oils like canola.
05/05/2009 at 4:28 pm Permalink
I just love Hummus! Sometimes when I make a really big batch, I add a little Whey so it preserves a little longer, just in case. I love it with Lamb Souvlaki & often have it on sandwiches too.
05/05/2009 at 4:45 pm Permalink
OK, you just made me hungry again!
I can (and have) eaten an entire batch of hummus in one sitting. One variation that I like is to include roasted red peppers & a green chili or two.
Ren’s last blog post..Roasted Beet Salad
05/05/2009 at 5:30 pm Permalink
I’m learning to like hummus. I’ve tried making it with sun dried tomatoes ’cause i think that sounds so good. However, i’ve never learned to get it so that i can really taste the tomatoes. Guess i’ll just keep on trying.
Kathryn’s last blog post..Mother’s Day is coming – run for the hills!
05/05/2009 at 5:48 pm Permalink
I ate hummus and babaganoosh (sp?) all throughout my youth. My family loves to cook middle eastern dishes and we make it with a good amount of cumin and garlic, too! I like to eat it with grape tomatoes and carrots for dipping. Mmmm. If you click on my name, it should take you to my family’s hummus recipe that I posted on my blog a while back. Hummus is yummus!
Tutti @ Tribal Talk’s last blog post..mighty leaf FREE sample update
05/05/2009 at 7:08 pm Permalink
Great. I love hummus, and it’s very nutritious too. Take a look at my article about making homemade hummus at http://www.nutritionunplugged.com.
06/05/2009 at 4:51 am Permalink
I make mine with fresh cilantro and jalepeno peppers and garlic. delish!!! I use Goya beans does anyone know if they are non GMO?
06/05/2009 at 6:59 am Permalink
What’s the deal with the nutritional difference between canned beans and soaked beans? In other words, is it nutritionally detrimental to eat canned beans, instead of dried beans soaked with filtered water and whey? This is something that I’ve wondered about for while and your post reminded me about it.
I adore hummus, though. I made a giant batch (heavy on the garlic!) at Easter. I can get a good deal on tahini at the local Mediterranean grocery, too.
18/06/2009 at 12:50 pm Permalink
Do you drain the beans prior to mixing?
02/08/2009 at 11:31 am Permalink
I make a batch of hummus about once a week. One trick I use is to add in a good dollop (probably…1/4 cup or so?) or full fat greek yogurt into the mix. It gives it a little bit of tang and makes the hummus all the more creamy. I take it for lunch just about every day!