Homemade Hummus Recipe

Homemade Hummus Recipe | All that's Jas

Delicious homemade hummus, creamy and smooth, a favorite dip and spread.

When I watched my dear friend from Bethlehem prepare baba ganoush from scratch I was dumbfounded how easy it was to make. The same can be said for hummus. I missed out on great flavor consuming store-bought dips only because I thought making them had to be complex and intimidating. Ignorant no more. In honor of my friend, whom I miss daily, I’m sharing this recipe despite the fact that there are a gazillion other hummus recipes already shared.

Although both hummus and baba ganoush basic ingredients are the same, they differ in taste and texture due to their main ingredient. Chickpeas (a.k.a. garbanzo beans) are the star ingredient in hummus while baked eggplant is used for baba ganoush. I can’t tell you which I like better; it’s a tough choice to make. Thus, I’ll be making both for our office potluck next week. Or maybe I’ll use my eggplant for Chinese style eggplant dip that is super delicious too.

Homemade Hummus Recipe

Making delicious #hummus at home is super easy even without a food processor! #dip #vegan Click To Tweet

 

Dipping pita bread into homemade hummus

 

Ingredients:
Serves 4-6

  • 15 oz can Chickpeas, washed and drained
  • 1-2 Garlic cloves, minced
  • 4 tablespoons Tahini sauce
  • Juice of 1 Lemon
  • 1/2 teaspoon ground Cumin
  • 2 tablespoons Olive Oil, plus more for serving
  • Cayenne pepper to taste
  • Salt and ground Black Pepper to taste
  • Dash of ground Paprika for serving
  • Toasted Pine Nuts and fresh Parsley for serving (optional)

 

Directions:

  1. Using a potato masher, coarsely mash the chickpeas. If you like smoother and creamier hummus, process them in a food processor or a blender. I only mashed about 1/2 cup for some texture so it doesn’t feel like I’m eating baby food and also because that was all I could handle skinning. The rest went in the food processor. These do not need to be skinned – the food processor will blend the skin to death.
  2. Mix the tahini into the chickpeas, then stir in garlic, olive oil, lemon juice, cayenne, cumin and salt and pepper to taste. If hummus is too thick, mix in 2-3 tablespoons water.
  3. To serve, scrape the hummus into a bowl (or individual mini bowls) then drizzle about 1 tablespoon of olive oil and sprinkle with paprika, toasted pine nuts, and chopped parsley.
  4. Hummus is best at room temperature along pita bread. If stored in an airtight container and refrigerated it will hold up to one week.

 

Easy and quick to make homemade hummus with chickpeas, tahini, garlic, lemon juice, and olive oil

Healthy vegan spread from Middle East

Hummus

Hummus

Delicious creamy and smooth chickpea and tahini vegan dip is super easy and quick to make at home even without a food processor.

Ingredients

  • 15 oz can Chickpeas, washed and drained
  • 1-2 Garlic cloves, minced
  • 4 tablespoons Tahini sauce
  • Juice of 1 Lemon
  • 1/2 teaspoon ground Cumin
  • 2 tablespoons Olive Oil, plus more for serving
  • Cayenne pepper to taste
  • Salt and ground Black Pepper to taste
  • Dash of ground Paprika for serving
  • Toasted Pine Nuts and fresh Parsley for serving (optional)

Directions

Using a potato masher, coarsely mash the chickpeas. If you like smoother and creamier hummus, process them in a food processor or a blender.

I mashed about 1/2 cup for some texture so it doesn't feel like I'm eating baby food (all I can handle skinning) and I put the rest in the food processor. These do not need to be skinned - the food processor will blend the skin to death.

Mix the tahini into the chickpeas, then stir in garlic, olive oil, lemon juice, cayenne, cumin and salt and pepper to taste. If hummus is too thick, mix in 2-3 tablespoons water.

To serve, scrape the hummus into a bowl (or individual mini bowls) then drizzle about 1 tablespoon of olive oil and sprinkle with paprika, toasted pine nuts and chopped parsley. Hummus is best at room temperature along pita bread. If stored in an airtight container and refrigerated it will hold up to one week.

https://all-thats-jas.com/2014/08/hummus.html

Pin it: Homemade Hummus Recipe

Delicious, creamy and smooth hummus made with chickpea and tahini is a vegan dip easy and quick to make at home even without a food processor.

See this recipe featured at Imparting Grace.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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23 Comment

  1. Reply
    Helen at the Lazy Gastronome
    August 21, 2017 at 9:10 am

    I love hummus!! Thanks for sharing at the What’s for Dinner link up!

    1. Reply
      Jas
      August 22, 2017 at 1:43 am

      Thanks so much!

  2. Reply
    Christina Makri
    August 18, 2017 at 1:32 am

    I love hummus but I did not know how to make it! Thank you so much for the recipe 🙂
    Christina Makri recently posted…Μεταλλικό μπαμπού σετ εισόδουMy Profile

    1. Reply
      Jas
      August 18, 2017 at 8:00 am

      You are welcome, Christina! Thanks for stopping in 🙂

  3. Reply
    Mary
    August 17, 2017 at 4:10 pm

    Would you believe me if I told you I have never tasted hummus? And there is no excuse for that because we always have chick peas in the house. My husband is obsessed with them. But I hate to cook them because they take so long. Anyway as you can see I am running out of excuses. Pinning this one for sure.
    Mary recently posted…Kefalonia in Brown – The rocky Beaches of the IslandMy Profile

    1. Reply
      Jas
      August 18, 2017 at 7:54 am

      I don’t blame you, Mary! If I had to cook them first, I’d probably give up too. Luckily, we have already cooked and canned chickpeas available at the stores. Makes my life so much easier 😉

  4. Reply
    Richella Parham
    August 17, 2017 at 9:13 am

    Jas, I’ve pinned this recipe! Your hummus looks absolutely delicious and very easy to make. Thank you for sharing the recipe. Your food photography always makes my mouth water!

    Thanks for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
    Richella Parham recently posted…Grace at Home No. 261My Profile

    1. Reply
      Jas
      August 17, 2017 at 1:54 pm

      Aw, thank you for the compliment, Richella! Really appreciate it. 🙂

  5. Reply
    Miz Helen
    August 12, 2017 at 9:52 am

    Your Hummus looks delicious, I love a great Hummus dip. Thanks so much for sharing your post with us at Full Plate Thursday and have a great weekend!
    Miz Helen
    Miz Helen recently posted…Whats For Dinner Next Week 8-13-17My Profile

    1. Reply
      Jas
      August 13, 2017 at 8:58 pm

      So glad you like it, Miz Helen! Means a lot 🙂

  6. Reply
    Alison's Allspice
    August 10, 2017 at 6:55 pm

    I love homemade hummus but have never tried to make baba ganoush! Glad to heat it’s just as easy!
    Alison’s Allspice recently posted…Tempeh Gyro Tacos with Cucumber SalsaMy Profile

    1. Reply
      Jas
      August 11, 2017 at 8:59 am

      It really is, Alison! Thanks for stopping in!

  7. Reply
    dijana krivosija
    September 14, 2014 at 3:46 pm

    ma sta da ti kazem,sve mi je super sto je tvoje….samo jos da probam

    1. Reply
      allthatsjas
      September 20, 2014 at 8:38 am

      Probaj pa mi javi ili dodji pa ti pravim 🙂

  8. Reply
    Tasha
    September 14, 2014 at 2:01 pm

    Hummus had become a quick & very inexpensive dish to bring to events. I haven’t tried many variations from the traditional recipe you’ve shared but apparently there is a lot you can do to make-it-your-own.

    Oh & just recently I decided to add the tahini, it is a MUST! Don’t skimp!

    1. Reply
      allthatsjas
      September 14, 2014 at 4:23 pm

      Yes Tasha, that’s why I love cooking better than baking…you can make any dish your own! 🙂

  9. Reply
    Anton
    September 13, 2014 at 9:27 am

    Thanks for sharing this hummus recipe. Although I’ve always followed my mom’s recipe. Yours proved to be really really good.

    Thank you also for referring to my babaghannoj.

    1. Reply
      allthatsjas
      September 14, 2014 at 4:22 pm

      Thanks my friend! 🙂

    2. Reply
      allthatsjas
      September 20, 2014 at 8:39 am

      Thanks habibi 🙂

  10. Reply
    Anton
    September 13, 2014 at 9:25 am

    Thank you for sharing this recipe. I have my own mom’s recipe but this is so close and tastes so good.

    Thank you so much for mentioning my babaghannoj

  11. Reply
    Thalia @ butter and brioche
    August 28, 2014 at 10:59 pm

    I have never made hummus from scratch before.. definitely something that I need to try. Thanks for the recipe and inspiration!

    1. Reply
      allthatsjas
      August 29, 2014 at 7:42 am

      You won’t regret it! Thanks for stopping by. Hugs 🙂

    2. Reply
      allthatsjas
      September 14, 2014 at 4:36 pm

      thank you for visiting 🙂

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