Homemade Hummus is easy, simple and delicious.
I was at my friend Monica’s house last week and noticed a giant glass container filled chickpeas soaking in water on her kitchen counter. I can’t help myself from being nosy whenever I notice something out of the ordinary in someone’s kitchen. I had to know what she was going to make with them (by the way, soaking your own dried beans for recipes is unbelievably delicious if you’ve never tried it).
She told me she was simply going to eat them on their own or make homemade hummus. I was getting hungry just thinking about it. My hubby had been buying fresh hummus from a vendor at our local farmers’ market and couldn’t believe how unbelievable it tasted. Then the saddest day came for him when the “hummus man” stopped selling at the market and hubby had to come up with something to satisfy his fresh hummus jones. Since traditional hummus is made with only a few ingredients like olive oil, garlic, tahini and lemon, the quality of your ingredients are of primary importance, the chickpeas first and foremost.
I don’t always have time to soak my own chickpeas (which takes several hours), making canned beans a great option for homemade hummus, but no matter what you use I guarantee you’ll be shocked at how easy and inexpensive making your own hummus can be and totally worth the minutes it takes to prepare.
Even now, you can always find hummus in my fridge. It’s easy to make and stays fresh for over a week, so I don’t have to worry about having a healthy protein on hand that I know my kids love (even though it will probably all be eaten before a week is up). Whether I’m serving it as a dip with veggies, as a spread on a sandwich or even just to eat with a spoon straight out of a bowl (Chloe’s preferred method), hummus is a recipe that’s simple to prepare but packed with flavor!
Super Easy Hummus
Ingredients
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 Garlic Clove
- 2 Tbsp Tahini (can be usually be found right next to the peanut butter at your local grocery)
- 3 Tbsp lemon juice
- 1 Tsp kosher salt
- 1/3 Cup olive oil
Instructions
- Place all the ingredients except the olive oil in a food processor and puree.
- Add the olive oil and continue to puree until creamy.
- Serve.
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Hummus, so good!
[…] recipe that I go back to almost every month, at least once or twice is her basic hummus recipe. I’ve made it so much I have already learned where to tweak it to enhance the flavors […]
That’s an astute answer to a tricky question
I made this following the recipe exactly. It was so salty I had to throw it. I love all your recipes but this one was a complete fail. Won’t make again.
What is the serving size?
[…] *Hummus Recipe […]
Wow! This is great hummus- a little salty, but that’s probably why my kids loved it!
This tasted very salty and lemony right after I made it, but the next day had mellowed and was delicious.
Yes, the added salt is fine. Of course, that depends on your specific diet and your pediatrician’s advice! You can leave it out if you need to! 🙂
so the added salt in the hummus is fine for my 13 month old? Just want to be sure, thanks!
Yes! Freeze in any increment you prefer, defrost in the fridge. Items like hummus sometimes separate when frozen, but just give it a stir and it should be just fine. 🙂
Can you freeze batches?