Hummus Recipe



This hummus recipe is quick, easy and delicious.

I much prefer the flavor of this authentic homemade hummus to store-bought hummus - and of course this is more economical and healthier too!

hummus



You can do a lot with hummus!

  • spread it on a cracker
  • serve it as a dip with raw vegetables
  • use it as a spread in a sandwich
  • serve it as a dip with chips
  • make hummus wraps for lunch

To make this hummus recipe even more economical, soak and cook your own dried chickpeas. You'll need about 2 1/2 cups/625 mL of cooked chickpeas. Be sure to save some of the cooking liquid to thin your hummus if necessary.

Can't find chickpeas in the store? They are also known as garbanzo beans.

What is tahini, you ask? It's a paste made from sesame seeds. It's a great source of calcium. The grocery stores in my area are beginning to stock jars of tahini; check in the peanut butter aisle.



Check that you have these staples at home

  • in the cupboard

    • canned chickpeas
    • garlic
    • olive oil
    • paprika

  • in the fridge or freezer

    • tahini
    • bottled lemon juice

Get out your equipment

  • Essential

    • a can opener
    • a food processor
    • a spatula

  • Nice to have but not necessary

    • a strainer for rinsing the canned chickpeas
    • measuring cups and spoons
    • a garlic press (if not, mince the garlic with a sharp knife)




    How to make hummus

    1 can (19 oz/540 mL) chickpeas

    1 clove garlic, pressed

    3 Tbsp/45 mL tahini

    2 Tbsp/30 mL lemon juice

    1 Tbsp/15 mL oil

    pinch paprika

    Drain the chickpeas, reserving some of the liquid.

    Place all ingredients in the food processor and process until very smooth.
    This may take a while. Be patient! I used to stop too soon, and I ended up with bits of solid chickpea in my hummus. You may need to stop processing occasionally and use a spatula to push any solids down towards the blades.

    If the hummus is too thick, add a bit of the reserved liquid from the can until you have your desired texture.



    Substitutions

    • Use freshly squeezed lemon juice instead of bottled.

    • Use 2 Tbsp/30 mL smooth peanut butter in place of the tahini. The flavor will be quite different, but delightful!

    • Use another vegetable oil instead of olive oil.

    Ideas for making this recipe your own

    • Add some warm water, a bit at a time, until the hummus is as thin as you like. Use it as a salad dressing, or drizzle it over cooked vegetables.

    • Add some seasonings of your choice. Double (or more!) the garlic. Add some chopped chili peppers or some cilantro. How about some sun dried tomatoes, or canned artichokes, or avocado? A bit of cayenne pepper?

    Tips

    • If you are using canned chickpeas, read the label. Many varieties include added salt. If yours does, rinse the chickpeas in a strainer under running water.




    Serving suggestion

    Serve hummus as a dip with

    • carrot sticks

    • cucumber rounds

    • red and green pepper slices

    • tortilla chips



      If you enjoy this hummus recipe, you may also like these other dip recipes: