Our Favorite Homemade Hummus Recipe
Most hummus recipes rely on tahini, but what if you could make a version that’s just as creamy, costs half as much, and uses pantry staples you already have?
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: About 3 cups 1x
- Category: Sauces and condiments
- Method: Blend
- Cuisine: American
Ingredients
Scale
- 2 cups chickpeas (cooked from scratch, or 1-15 oz can drained and rinsed 3 times) (300g)
- 1 clove garlic (3g)
- 3 Tbsp olive oil
- ½-1 Tbsp lemon juice
- 1 tsp cumin
- ¾ tsp cayenne pepper
- ½ tsp salt
- 2-4 Tbsp water
Instructions
- Put the garbanzo beans, olive oil, ½ Tbsp lemon juice, spices, and 2 Tbsp of water in a food processor OR a high-powered blender (I have a Blendtec Blender).
- Process the beans until they are smooth. You may need to add water, 1 Tablespoon at a time and up to 2 additional Tablespoons, in order to achieve the right consistency.
- Taste the hummus and add additional spices or lemon juice if desired. I almost always add a total of 1 tsp of cumin and ¾ tsp of cayenne pepper. Process again and taste again, adjusting the spices as needed.
- Serve with raw vegetables or Homemade Pita Bread!
Notes
- If you’re short on time, you can use one 15 oz can of garbanzo beans, drained and rinsed three times. Remember that it’s the canned beans that tend to cause gas for sensitive tummies (read more about de-gassing beans here).
- One 15 oz can is equal to 1 ½ cups cooked chickpeas. You’ll need to open a second can or adjust the other ingredients if you use canned chickpeas for this hummus recipe.
