Hummus is a popular Middle-Eastern vegan recipe made with chickpeas, lemon juice, tahini and spices. This homemade, easy hummus recipe is authentic, healthy and very delicious.
There are many Hummus recipes out there; however, if you are looking for a fail-proof, easy and very delicious homemade recipe, you have come to the right place.
what is hummus made of
Hummus is typically made by blending chickpeas (also known garbanzo beans), tahini (ground sesame seeds), olive oil, lemon juice and garlic in a food processor.
I like my Hummus to be creamy with a hint of garlic. I often add cumin and paprika on top and a generous amount of extra virgin olive oil.
You, on the other hand, may prefer your Hummus garlicky or with a sour kick; no matter how you like it, Hummus is always at the center of any Middle-Eastern spread.
I make Hummus in batches and store it in containers in the fridge for a week or 10 days.
You only need a few simple ingredients to make this recipe: chickpeas, garlic, tahini, salt, cumin, lemon juice, paprika and olive oil.
How to Make Hummus
I always opt to start from scratch and choose the best quality beans that yield the perfect Hummus. However, you can totally make this recipe with canned whole chickpeas.
Place the chickpeas in the food processor and add your garlic clove, tahini, salt, cumin and lemon juice.
Puree the ingredients together for 3 to 4 minutes, then add the 1 ice cube and blend for 1 to 2 minutes until the ice totally disappears.
Adding an ice-cube makes the Humus creamy and gives it a smooth texture.
Transfer Hummus to a plate, sprinkle some paprika and cumin and drizzle with olive oil.
How to Make Hummus from Scratch
Soak 4 cups of chickpeas overnight in 8 cups of water, 1 tablespoon salt and 1 tablespoon baking soda.
The salt and baking soda will help the chickpeas soak water better and cook well.
Place the chickpeas in a large pot; cover with water and bring to a boil. Lower the heat and let them simmer with the lid on for 1 hour or until you can easily mash a bean with your fingers.
Adding a teaspoon of baking-powder while the beans are simmering will speed up the cooking process.
Once the beans are fully cooked, let them cool and store them in the fridge with their liquid for future use.
What You Can Have with Hummus
This Easy Hummus recipe is great with:
I add Hummus to almost any grilled meat or chicken dish I have. I also like it in a soft pitta sandwich or over a whole-grain toast with sun-dried tomatoes. Here are some other options;
- Crudités: Vegetable Sticks, Carrots and Celery
- Grilled Meat, Fish or Chicken
- Shawarma and Kababs
- Crackers or Pita Chips
- 2 cups (450g) chickpeas, fully cooked or 1 can
- 1 garlic clove
- 1/4 cup tahini
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 4 tablespoons fresh lemon juice
- 1 ice cube
- 1/2 teaspoon paprika
- 2 tablespoons extra-virgin olive oil
- Place beans in food processor. Add garlic, tahini, salt, cumin and lemon juice.
- Puree the ingredients together for 3 to 4 minutes, then add the ice cubes and blend for 1 to 2 minutes.
- Transfer Hummus to a plate, sprinkle some paprika and cumin and drizzle olive with oil.
Lemon, garlic and salt are really to taste in this recipe. I like mine with less garlic and more lemon for the extra fresh taste. Sometimes I add a bit of cayenne pepper or sriracha for a spicy kick.
The ice cube will give your Hummus a creamy texture. I add it towards the end after all ingredients have pureed together.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 543mgCarbohydrates: 27gFiber: 7gSugar: 4gProtein: 10g