Hummus is one of my favorite staples, as a vegan, and I used to buy at least 3 tubs a week. Then I got the bright idea to start making it, and was amazed at how quick and easy the whole process is. I suppose the most challenging part was finding tahini…at least here in the mountains!
I use a medium food processor for blending, but a good blender will also work.
What’s great about making your own (with any recipe) is that you can modify it for your tastes. Don’t like a lot of salt? Moderate it. Love olives, red peppers, or going heavy on the garlic? You’re the boss, so put some in!
Homemade Hummus from Scratch
- 1 15oz. Can Chickpeas (Garbanzo Beans)
- ¼ Cup Fresh Lemon Juice
- ¼ Cup Tahini Well-stirred
- 1 Clove Garlic Minced
- 2 TB Olive Oil + extra for serving
- ½ tsp Ground Cumin
- 2-3 TB Water or Chickpea Water
- Dash Ground Paprika for serving
- In a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl then process for 30 seconds more. This helps “whip” the tahini, making the hummus smooth and creamy.
- Add olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds and then scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Open, drain, and rinse the chickpeas. Set the liquid aside. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- The hummus will be thick – to smooth it, while it’s blending slowly add 2 to 3 tablespoons of water or chickpea water until you reach the perfect consistency.
- Taste for salt and adjust as needed. Serve hummus with a dash of paprika and garnish with olives, red peppers, or pine nuts.
- Store homemade hummus in an airtight container and refrigerate up to one week.