Easy Homemade Hummus

by Ann Marie Michaels on May 5, 2009

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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

Garbanzo Beans, organic if possible (3 15-ounce cans)
Juice from two lemons
Tahini (1 cup) — you can find this at most grocery and health food stores
Olive oil (3/4 cup) — where to buy olive oil
Garlic (3-4 cloves), crushed (to taste)
Sea salt and freshly ground black pepper to taste — where to buy sea salt and black pepper
Cayenne pepper (a pinch) optionalwhere to buy
Cumin (a pinch) optional
Paprika (a pinch) optionalwhere to buy

Directions

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!

Easy Homemade Hummus

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{ 34 comments… read them below or add one }

Stacey May 5, 2009 at 12:46 PM

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!

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Michelle @ Find Your Balance May 5, 2009 at 3:52 PM

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

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cheeseslave May 5, 2009 at 3:58 PM

I agree, Michele, I hate storebought hummus. It usually tastes yucky and it’s often made with cheap (and GMO) oils like canola.

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Kate May 5, 2009 at 4:28 PM

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. :)

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Ren May 5, 2009 at 4:45 PM

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

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Kathryn May 5, 2009 at 5:30 PM

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!

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Tutti @ Tribal Talk May 5, 2009 at 5:48 PM

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

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Janet May 5, 2009 at 7:08 PM

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.

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Kathy May 6, 2009 at 4:51 AM

I make mine with fresh cilantro and jalepeno peppers and garlic. delish!!! I use Goya beans does anyone know if they are non GMO?

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FarmerKimberly July 10, 2011 at 6:52 AM

I love love love fresh cilantro. I will try that once I get good at making hummus. I am still trying to perfect my hummus-making. It still doesn’t turn out quite right.

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Jeannette May 6, 2009 at 6:59 AM

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.

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FarmerKimberly July 10, 2011 at 6:53 AM

Does someone know if there is a big nutritional difference between canned and dried/soaked beans?

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Kara June 18, 2009 at 12:50 PM

Do you drain the beans prior to mixing?

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FarmerKimberly July 10, 2011 at 6:55 AM

That is another good question. Perhaps that is why I cannot get my hummus to turn out right. I drain my beans and my hummus seems dry and chunky rather than smooth. Perhaps I should not drain them.

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sewpretty13 July 14, 2011 at 1:24 PM

I drain my beans, and save the liquid. After putting in the rest of the recipe ingredients, I may add back some of the liquid from the beans to make it smoother and the right texture.

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coconutfreek July 20, 2011 at 4:08 PM

I do my own garbanzos so always use that water.

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Kim August 2, 2009 at 11:31 AM

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!

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Rachel April 6, 2010 at 10:17 AM

Love this recipe! My only comment is that cans contain BPA, so even though they’re easy and convenient, they’re not a great choice. Did you know that the lids of Ball jars also contain BPA? Scary. There is one Italian company that makes lids without BPA–and they fit Ball jars :-)

Rachel

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FarmerKimberly July 10, 2011 at 6:53 AM

Where do you get the BPA-free canning lids?

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sewpretty13 July 14, 2011 at 1:31 PM

I use these lid for my canning jars when they are in the fridge
http://www.amazon.com/Ball-Wide-Mouth-Plastic-Storage-Caps/dp/B000SSN3L2/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1310674897&sr=1-2. I use the canning jars a lot for my ferments and my soup, and I store them in the fridge with the plastic lids.
You can get them also at Wal-Mart for about half the amazon price.

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coconutfreek July 20, 2011 at 4:09 PM

I didn’t know Walmart has these. Next time I am in a bigger one, I am going to check them out.

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Aaron Zober January 15, 2012 at 8:16 AM

Eden Organics’ cans are BPA free.

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sahar July 17, 2010 at 5:25 PM

i love humus too im from jordan but now i live in chicago i really love to cook and im 19 years old

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Constance February 16, 2011 at 12:29 PM

@ Rachel…….Any chance that you know the name of the company that makes BPA free lids you made mention of an Italian company? Thanks.

How does one know if a product is a GMO product? Do the producers of said items have to tell you by law?

Thanks Constance

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coconutfreek July 20, 2011 at 4:10 PM

no way of knowing, unless its certified organic, it’s not GMO’d.

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FarmerKimberly July 10, 2011 at 6:48 AM

Adorable picture of Kate waiting to eat the hummus. I will try you recipe. A friend last night was telling me that in traditional hummus, the olive oil is not blended into the rest of the ingredients, but poured (drizzled) over the top of the rest of the blended ingredients.

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sewpretty13 July 14, 2011 at 1:20 PM

My family loves hummus. So far we just like it plain with the garlic, and a bit of cumin.

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coconutfreek July 20, 2011 at 4:11 PM

oh yes, I love cumin. and lots of it. and a bit of crushed chili peppers for a bit of bite.

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LeahS July 20, 2011 at 8:52 AM

that picture is so cute! And that hummus looks amazing!

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Chad Roberts October 26, 2011 at 10:30 AM

Hummus is a staple in my home, too. It’s actually one of my two-year old daughter, Olive’s favourite foods. She calls it, “hummy”. Can’t keep her away from the fridge when she knows there’s some in there. Great recipe and great blog! I’m fasting today in support of raw milk farmer Michael Schmidt and the recipes here are definitely not helping to curb my appetite…

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Nancy December 21, 2011 at 12:12 PM

Hummus is an excellent nutrition builder. It can be made so many different ways and the results are delicious. I like this recipe and the notation on adding extra garbanzo beans to make it milder. Thank you CheeseSlave!

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papaka March 22, 2013 at 3:08 PM

Whats up this is kind of of off topic but I was wondering if blogs use WYSIWYG editors or if you have to manually code with HTML. I’m starting a blog soon but have no coding expertise so I wanted to get advice from someone with experience. Any help would be greatly appreciated!|

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Lynne October 17, 2013 at 7:40 AM

Wow, this looks like a great recipe. I see how the olive oil could make my own recipe better. I’m already addicted and will eat a one-can batch all by myself so I have to make a double batch to serve my family.

Thanks!

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ak October 17, 2013 at 11:42 AM

Yes I too am surprised about that the recipe calls for canned beans! Not only is BPA a problem, we all know by now that cutting corners (ie not properly soaking and preparing the chickpeas) is no good, right?

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