Homemade Hummus

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I’ve always gone in spurts while eating hummus. There are months straight that I will eat it everyday and with everything. Then I can go months straight without it. As soon as I start eating it again though I remember just how much I love it. I start to question why in the world I stopped eating. It’s been a vicious cycle. Once I made homemade hummus for the first time it was a total game changer though! 

Equipment Needed

We always keep chickpeas on hand so it’s something that can be made anytime. With only a few ingredients needed it’s something easy to throw together in a hurry. I have several types of blenders too that make this even easier. It’s best if you can throw it into a food processor to blend everything together. That achieves the best consistency in the least amount of time. I have a Ninja Blender that I use for mine and it still only takes a few minutes to get everything blended together. It’s a nice smooth consistency that is exactly like store bought but more flavorful. I’ve also seen people use immersion blenders on their hummus. I just got one of these a few weeks ago so I haven’t tried it yet. When I do, I will definitely give an update here! 

Better Than Store Bought? 

One good part of homemade hummus is that there aren’t any preservatives! Granted, hummus is still one of the “better” choices that you can make at the store. However, it typically contains sodium benzoate or potassium benzoate. If you quickly google sodium benzoate you can see it does include some not-so-nice side effects. The biggest of these would be that it can deplete your body of an amino acid that controls your energy production. If you are chowing down on hummus that can have a big impact on your body! I’m not sure about you but this is definitely something that I want to avoid. 

Another bad part of store bought hummus is that they usually contain soybean oil. Soybean oil is known to cause inflammation within the body. It’s known for causing digestive issues and can also lead to some bloating. When I’m eating what should be considered a healthy food I definitely wouldn’t expect any of that to come with it. In this recipe you can use the best version of olive oil or even avocado oil if you want. This ensures that your hummus has the best ingredients possible. 

Homemade garlic hummus.

Ingredients for Homemade Hummus

  • 1 15oz can of chickpeas or 1 ½ cups cooked chickpeas
  • ¼ cup lemon juice
  • ½ cup tahini
  • 2 Tbsp olive oil
  • ½ tsp cumin
  • Salt to taste
  • 2 to 4 Tbsp water
  • Any ingredients for flavor variations listed below


Directions

Put all items into the food processor or blender. Start with only a couple tablespoons of water. Blend until smooth. You can add more tablespoons of water as needed to make the consistency what you want it to be. 

Hummus ingredients ready to be blended.

Hummus Variations

I’m a tried and true garlic fan for my hummus. I like the store bought garlic hummus but the homemade version is even more flavorful! It’s delicious with crackers, veggies, on salads, on burgers, you name it! There are a ton of different flavors that you can make right at home. Don’t be afraid to get creative here!

  • Garlic – Add 1 clove of garlic. That’s literally what the recipe calls for. I usually add 2-3 cloves though since I am a garlic lover. You can add a dash of paprika on top of this before serving to make it look pretty.
  • Toasted Sesame – Add ½ tsp toasted sesame oil in the hummus before blending and then drizzle some on top before serving. 
  • Sun Dried Tomato – Rinse and drain ¾ cup oil packed sun dried tomatoes.  Blend into the chickpea mixture.
  • Green Goddess – Blend in ¾ cup of mixed greens. 

If you start searching the interweb there are actually a lot of flavor variations out there that you can try. If you find one that you love please share it with me! I would love to try out some new flavors even though I’m pretty loyal to my garlic. 

This should keep for up to a week in your refrigerator. I think it might actually last longer than that but we’ve never been able to try that. Our is always gone way before it hits one week later. I’ve also considered freezing some of it too. This is another thing that I have not tried so if you have, let us know! I’d love to know if it works well so we can have a small stockpile of hummus on hand for whenever we want it. 

Cooked Chickpeas

This recipe calls for canned or cooked chickpeas. I mentioned how easy it was before but you should know that if you want to cook your chickpeas it does take some of the ease away from it. I use instant pot chickpeas though and that ends up being just as easy for me. As always, we get our organic chickpeas from Azure Standard and keep them on hand as a staple ingredient. You can also get store bought or make your own tahini. I honestly didn’t even know what tahini was before making my own hummus. I love Krogers Simple Truth organic brand so I ordered some from there. In the future, I am hoping to make some of my own tahini too so look for that update as well!

Hummus

This is easy to make and easy to customize.
Course Side Dish
Cuisine Greek

Ingredients
  

  • 1 15oz Can of Chickpeas or 1 1/2 cups cooked chickpeas
  • 1/4 cup Lemon Juice
  • 1/2 cup Tahini
  • 1 tbsp Olive Oil
  • 1/2 tsp Cumin
  • Salt to Taste
  • Seasonings for Flavor See notes!
  • Water As needed

Instructions
 

  • Place all ingredients in the food processor.
  • Add water. Start with 2 Tbsp.
  • Blend until smooth. Add more water as needed.

Notes

  • Garlic – Add 1 clove of garlic. That’s literally what the recipe calls for. I usually add 2-3 cloves though since I am a garlic lover. You can add a dash of paprika on top of this before serving to make it look pretty.
  • Toasted Sesame – Add ½ tsp toasted sesame oil in the hummus before blending and then drizzle some on top before serving. 
  • Sun Dried Tomato – Rinse and drain ¾ cup oil packed sun dried tomatoes.  Blend into the chickpea mixture.
  • Green Goddess – Blend in ¾ cup of mixed greens. 

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