Hummus, a heavenly and flexible dive from the Middle East, is made with chickpeas, tahini, lemon juice, garlic, and olive oil. Even though it’s packed with vitamins and minerals, making it in your own kitchen is surprisingly simple. Spreading this smooth dip on sandwiches, using it to dip vegetables or pita bread, or adding it to salads and bowls for flavor are all great uses for it. You can customize the flavor of homemade hummus and eliminate any artificial ingredients found in commercially prepared varieties. Let’s begin working on the recipe!
Ingredients of Homemade Hummus
- 1 container of chickpeas, 15 ounces, rinsed and drained (or 1 1/2 cups of chickpeas that have been cooked)
- 1/4 cup of lemon juice squeezed from one large lemon
- 1 tiny piece of garlic, chopped
- 1/4 cup of tahini that has been thoroughly mixed
- 2 tablespoons of extra-virgin olive oil, with additional for drizzling before serving
- 1/2 teaspoon of cumin powder
- Season with salt according to your preference.
- 2 or 3 tablespoons of water
- Sprinkle of paprika powder, for garnishing.
Additional toppings you can choose to add:
- High-quality olive oil
- Paprika or sumac – choose between the two.
- Finely chopped fresh parsley
- Entire chickpeas
INSTRUCTIONS:
- Get the chickpeas ready:
In the event that you go with canned chickpeas, you ought to make a point to empty the fluid from them and wash them in chilly water. Gently rub the chickpea skins between your fingers to remove them for a smoother hummus. Discard any skins that come free. - Blend the lemon juice and tahini:
In a food processor, combine the tahini and lemon juice and mix for about a minute, scraping down the sides and base as needed. This helps you beat the tahini, making the hummus’s surface smooth and even. - For preparing, add garlic, olive oil, cumin, and salt:
Combine minced garlic, two tablespoons of olive oil, ground cumin, and a pinch of salt with whipped tahini and lemon juice. During the final 30 seconds of processing, scrape the sides and bottom of the bowl as necessary. - Add chickpeas:
Pulse half of the chickpeas in the food processor for one second. Add the excess chickpeas and mix for one to two minutes, scratching the sides and lower part of the bowl regularly, until the blend is rich and smooth. - Adjust Texture:
In the food processor, gradually add 2 to 3 tablespoons of water, one tablespoon at a time, until the hummus reaches the desired thickness. For another to two minutes, keep handling until the hummus arrives at a rich consistency. - Taste and Season:
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Check the hummus and, if necessary, add more salt, lemon juice, or garlic. Add another tablespoon of water and blend until the hummus has a uniform texture if it is too dense. - Serve:
Move the hummus into a bowl to look good. Wash with fitting proportion of extra-virgin olive oil and top off with paprika or sumac. You can garnish any dish with chopped parsley and whole chickpeas.
| Prep Time | Total Time | Servings |
| 10 Minutes | 10 Minutes | 6 Persons |
RECIPE NOTES
- Keep your homemade hummus fresh by storing it in a sealed container in the fridge for a maximum of seven days.
- Enjoy your own hummus with a side of veggies, pita, or as a topping on sandwiches and wraps. It is a nutritious, delicious, and adaptable snack that will likely become a regular item in your pantry.
Nutritional Info
- Calories: 120
- Protein: 4g
- Carbohydrates: 11g
- Dietary Fiber: 3g
- Sugars: 1g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 200mg
- Potassium: 125mg
Making your own homemade hummus can bring a delicious and healthy element to your meals, bringing a pop of taste and a hint of Middle Eastern culture to your cooking space. Have fun trying out various versions and adding this flexible dip to your cooking skills. If you try this Homemade Hummus recipe, I’d love to hear your feedback in the comments. Your 5-star ratings motivate me to do my best. Stay connected for more recipes on my website.