Easy Homemade Hummus

Easy Homemade Hummus

Easy Homemade Hummus

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Love hummus? It’s so easy to make your own! Takes only 5 minutes, and is so much better than store-bought!

Photography Credit: Elise Bauer

One of the best reason to keep a few cans of garbanzo beans in the pantry? To make hummus! It’s so easy to make in a food processor, takes all of 5 minutes.

You’ll need some canned (or already cooked) chickpeas, tahini, garlic, olive oil, lemon juice, and salt. Purée everything, top with a few lightly toasted pine nuts and some chopped parsley and voilà, you’re done!

If you want to make hummus that is extra creamy, take a minute to peel off the membranes of the cooked chickpeas before you purée them.

What to serve with hummus? Hummus is terrific with toasted pita bread. Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375°F oven for 10 minutes, turning them over half-way through, until crisp.

Hummus is also wonderful as a dip for crackers or raw crispy vegetables such as celery, red bell pepper, carrots, and cucumber rounds.

Easy Homemade Hummus Recipe

  • Prep time: 5 minutes
  • Yield: Makes about 3 cups

Tip for extra smooth hummus (if you have time): Peel the membranes off of the chickpeas before puréeing in the food processor.

Ingredients

  • 2 garlic cloves, mashed and roughly chopped
  • 2 15-oz cans of chickpeas (garbanzo beans), drained
  • 2/3 cup of tahini (roasted, not raw)
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/4 cup olive oil (plus more for garnishing)
  • 1/2 teaspoon of salt
  • Garnishes: Pine nuts (toasted), parsley (chopped), a swirl of olive oil, and/or a sprinkling of paprika

Method

1 In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

2 Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—toasted pine nuts, chopped parsley, and or paprika

Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.

To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

How to cook chickpeas

Prefer to cook your chickpeas rather than use canned? Just soak a cup of dry chickpeas overnight in at least a quart of water. Then drain, and cook with another quart of water and 2 teaspoons of salt, simmering until tender, about an hour or two or longer, depending on how fresh the chickpeas are.

If you don’t want to soak overnight, you can do a quick soak by pouring boiling water over the dry chickpeas, letting them soak for one hour, then draining and cooking.

Or you can cook them in a pressure cooker using these instructions: How to Cook Beans in a Pressure Cooker.

Hummus Variations

No need to limit yourself to plain hummus! You can swap out the chickpeas with cooked beets for a vibrant beet hummus, or skip the tahini and add basil for a pesto inspired basil hummus.

For a vibrant green spring hummus, swap out the beans for shelled peas, and add some mint for a fresh pea hummus.

 

How To Make Hummus

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