How long it takes: 5 minutes Equipment you’ll need: food processor, rubber spatula Servings: 16 (2 tablespoons per serving) Hummus is a healthy food. Hummus is packed with vitamins and minerals. Healthline informs us that eating hummus has impressive health benefits, including fighting inflammation, controlling blood sugar, aiding digestion and weight loss, and reducing heart disease. Isn’t it great that you can eat a healthy snack full of protein without feeling guilty about it? Hummus is easy to make, with only five ingredients (not counting water, salt, and pepper). For really smooth hummus, you’ll need a food processor. You can whip this hummus recipe up in just five minutes. Five minutes! Isn’t that kind of crazy? You’re just a few minutes away from all that deliciousness and healthy eating. You can make it without tahini. This recipe is a staple in our house. It’s made with tahini but because of my family’s severe sesame allergies, tahini is a no-no. I love that I can “make it my own” and leave the tahini out. Many people don’t realize that tahini is sesame seed paste which is deadly for my children. I would never consider buying pre-made hummus because it isn’t worth the risk. When you make homemade hummus, there are no worries.
Ingredient Notes
This is a quick overview to show you how easy it is to make homemade hummus. Be sure to check the recipe card below for measurements and instructions.
Canned chickpeas: aka, garbanzo beans. Full of plant protein and fiber, chickpeas are economical and flavorful. Some recipes call for removing the skins but I’ve found that the food processor pretty much takes care of any coarseness. If you feel strongly about it, check out this method by Cooks Illustrated. Tahini: This smooth sesame seed paste adds creaminess and flavor. Like I mention above, this hummus can be made without tahini but if allergies aren’t an issue in your household, I would definitely add it. If you have tahini left over, try my homemade tahini sauce with lemon and garlic. Lemon Juice: Use freshly squeezed lemon juice for a nice tart flavor. Olive Oil: Extra virgin olive oil lends its fruity pungent flavor to the hummus, along with velvety smoothness. Try drizzling a bit more on the hummus before serving, particularly if you’re serving it as a dip. Fresh Garlic: Add a clove of garlic to the hummus for classic flavor. If you don’t care for garlic, go ahead and leave it out. It’s your hummus! I often omit the garlic because my husband isn’t a huge fan. Salt and Pepper: All the seasoning you need for classic hummus. Water: Use plain tap water or reserve some of the liquid from the canned chickpeas (called aquafaba) and use that instead of water.
How To Make Hummus
Add tahini, lemon juice, and water to the bowl of your food processor. Pulse for about thirty seconds until the mixture is light and whipped. If you’re making a tahini-free version, just skip this step and add the lemon juice and water to the chickpeas. Next, add the drained chickpeas and garlic to the bowl and pulse a few more times. The chickpeas will be coarsely ground. Okay, final step! With the food processor running, slowly add the olive oil, processing until your hummus is smooth and creamy. If it seems too thick, add a bit more water or olive oil. Season with salt and pepper, and your hummus is ready to enjoy.
Recipe Variations
Storage Tips
Refrigerate: Hummus is a great make-ahead dip. It keeps well in the fridge for up to five days. Freeze: You can even freeze hummus! For a healthy lunchbox treat, simply put hummus into individual size storage containers and freeze. It will keep for up to six months in the freezer. It may separate slightly when thawed but just give it a little stir and it will be fine. If you freeze a larger sized container, for best results, thaw it overnight in your fridge. Dips don’t have to be a splurge or guilty pleasure. I already mentioned my edamame dip and parsley hummus but here are more dip recipes you may enjoy.
