Homemade Hummus is a comfort food. No debate.
Sure, store-bought hummus is a quick option, but I’m here to change your mind: homemade hummus is EASY, QUICK, CHEAP and miiiiiiiiiles above any store-bought brand.
I’ve adapted this recipe from one of my favorite cookbooks lately, The Gaza Kitchen. I love a cookbook that goes beyond recipes and gets into history, cooking methods, and lifestyle of the area it highlights. THIS is that book.
Hummus is most simply a blend of chickpeas and tahini (sesame seed butter). However, adding acid from citrus and spices elevate this into the creamy, comforting spread we can’t get enough of. I like mixing things up with different add-ins to get variety from batch to batch.
Related: Gluten-Free Dairy-Free Perfect Bars
One of my favorite aspects of hummus is that it is so versatile. It’s divine as a dip with raw veggies, naan bread, and chips; but it can also be used as a spread, a dressing, and as a sauce for pasta and stir-fry.
My foundation for good homemade hummus starts with these ingredients:
-Chickpeas
-Tahini (also called Tahina)
-Lemon Juice
-Olive Oil
-Greek Yogurt
-Garlic, Salt
I will then ‘dress it up’ with various add-ins:
-Paprika
-Za’atar
-Sundried Tomatoes
-Cilantro, Basil, or Parsley
The quality of ingredients you choose will make or break your homemade hummus. I like checking local Mediterranean markets for red tahina paste. If that isn’t an option check World Market for high-quality Tahini.
I buy organic chickpeas from Thrive Market. You can use cooked, canned chickpeas or take an extra step to soak and pressure cook dried chickpeas.
For a dairy-free option, you can leave out the Greek Yogurt. The texture will be a bit less creamy, but still a step above store bought blends. Replace the yogurt with aquafaba to get your desired consistency.
Simple Homemade Hummus
Equipment
- Blender or Food Processor
Ingredients
- 1.5 cups Cooked Chickpeas or 1 (15 oz) can Chickpeas
- ¼ cup Red Tahina or Tahini
- 2 tbsp Lemon Juice (Juice from 1 lemon)
- 2 cloves Garlic Freshly ground or minced
- 2 tbsp Olive Oil plus more for topping
- 1 tbsp Greek Yogurt or 1 tbsp aquafaba
- 2 tsp Salt or to taste
- Paprika, Sundried Tomatoes, Za'atar, or Red Chili to taste
- Parsley, Basil, Cilantro to taste, or as topping
Instructions
- If you're using dried chickpeas, start by soaking them overnight and then pressure cook or boil, reserving some cooking liquid (aquafaba).
- Add chickpeas and tahini to a high-powered blender or food processor
- Grind garlic in a mortar and pestle, or finely mince. Add to blender.
- Add olive oil, lemon juice, salt, and desired spices.
- Blend on high for 30-60 seconds, or until a thick paste is formed.
- Add Greek Yogurt, and pulse. If you're not using yogurt, add a small amount of aquafaba (liquid from the can or cooking liquid) until desired consistency is reached.
- Serve warm, drizzled with extra olive oil, salt, and spices. Or keep refrigerated for up to 5 days.
Notes
Sometimes I’ll leave a few whole chickpeas for topping (plus a decadent extra drizzle of olive oil) and sometimes I’ll blend them all in. This is more for presentation and aesthetics— always a concern in my cooking.
Serve hummus warm or cold, it’ll keep in the refrigerator for several days.
I order my ingredients from Thrive Market. I find shelf-stable products at cheaper than grocery stores. The AIP-filter is awesome for navigating a tricky diet!
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