Homemade Hummus Recipe
Hummus is a popular Middle Eastern dip that is made from chickpeas, tahini, olive oil, lemon juice, and garlic. It is a vegetarian dish that is low in calories and high in protein, making it an ideal snack or meal for people who are watching their weight. The word "hummus" is derived from the Arabic word for "chickpeas." Hummus can be served as an appetizer, a side dish, or as a spread for sandwiches and wraps.
Ingredients
- 240 grams Chickpeas
- 60 ml lemon juice
- 60 ml tahini
- 1 garlic minced
- 30 ml olive oil
- 1/2 teaspoon cumin powder
- Salt
- 30 ml water
- 1/4 teaspoon red pepper / paprika for serving
- Fresh parsley leaves for garnish
Instructions
Preparation
- Chickpea Prep: If using canned chickpeas, drain and rinse them thoroughly under cold running water to remove the canning liquid and reduce the sodium. If using dried chickpeas, soak them overnight and then boil until tender.
- Tahini Stirring: Ensure the tahini is well-stirred before measuring, as it can settle and become thick in storage.
- Lemon Juice: Extract fresh juice from the lemon, being careful to remove any seeds.
- Garlic Mincing: Peel the garlic clove and mince finely. You can use a garlic press if available.
Cooking
- Tahini & Lemon Mix: In a food processor or blender, combine the tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of the bowl, turn on, and process for 30 seconds. This ensures a creamy, whipped tahini base, which is crucial for smooth hummus.
- Add Additional Ingredients: Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process another 30 seconds.
- Chickpeas In: Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom, add remaining chickpeas, and process for 1 to 2 minutes, or until thick and quite smooth.
- Achieving Perfect Consistency: While the food processor or blender is running, drizzle in the water, 1 tablespoon at a time, until the consistency is creamy and smooth.
- Seasoning: Check the hummus for seasoning. Add more salt, lemon juice, or olive oil as needed and blend until you achieve your desired flavor and consistency.
Equipment Used for This Recipe
Notes & Tips
- While using canned chickpeas is quicker and simpler, using dried chickpeas that have been soaked overnight and cooked yields a creamier texture for the hummus.
- For an extra creamy consistency, you can peel the chickpeas. It's a bit labor-intensive but worth the effort for ultra-smooth hummus.
- Hummus can be refrigerated for up to one week. If it becomes too thick after cooling, you can mix in a little water or lemon juice to thin it out.
- Salt: Feel free to adjust salt as per your taste preferences.
- Garnishing: Garnish as you like!
- Storage: Store Hummus in an Airtight Container in the fridge for up to 5 days or in the freezer for up to a month.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Homemade Hummus Recipe
Amount per Serving
Calories
85
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
4
mg
0
%
Potassium
90
mg
3
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
31
IU
1
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.02
mg
1
%
Vitamin B3
0.4
mg
2
%
Vitamin B5
0.1
mg
1
%
Vitamin B6
0.04
mg
2
%
Vitamin C
3
mg
4
%
Vitamin E
0.4
mg
3
%
Vitamin K
2
µg
2
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
Magnesium
15
mg
4
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.