Homemade hummus is much better than store bought, it has just the right flavor, is perfectly creamy, is ready in 5 minutes, and is a great healthier snack with crackers or vegetables.
One of my favorite healthier snacks is hummus. Its delicious with carrots, pita chips, veggie straws, spread on sandwiches, and more.
This hummus recipe isn’t hard to make either, you just blend up a few ingredients in a high power blender and voila. Creamy, smooth hummus that is ready to eat in less than 5 minutes.
To get the creamiest hummus you’ll need to take a bit extra time to peel the chick peas, but I’ve never done that, and I’ve never had any issues with lumpiness in my hummus.
This is a simple hummus, seasoned with a little salt, minced garlic and cumin. If you want to change it up you could try adding in some roasted red pepper, sun dried tomato, avocado etc.
This hummus is perfectly flavorful and delicious and it was the perfect thing for me to take to a blogger brainstorm I went to with 3 of my best friend bloggers the other night with some tasty crunchy pita chips.
It would be perfect to serve at a party, maybe a game night or watching a movie or the super bowl.
Recipe inspired by this recipe from Sally’s Baking Addiction.
This hummus recipe is perfect when you’re craving a healthier snack because most of the ingredients you’ll have on hand in your pantry and fridge.
To make homemade hummus you’ll need:
- canned chickpeas/garbanzo beans
- minced garlic
- olive oil
- lemon juice
- salt
- cumin
- tahini
You might not have tahini on hand, but you can make that yourself too. Its a sesame paste made from sesame seeds. If you want to make your own hummus regularly like I do, I recommend you keep sesame seeds on hand, but you can keep a jar of it ready in your pantry as well if you prefer.
Homemade Hummus
Ingredients
- 1 15 oz can chickpeas (garbanzo beans)
- 1/2 TBS minced garlic
- 1 TBS olive oil
- 1/4 cup tahini (sesame paste)
- 1 lemon (juice)
- 1/4 cup reserved chickpea liquid (or water)
- 1/2 tsp salt (to taste)
- 1/2 tsp cumin
Instructions
- Place all ingredients into your blender, squeeze the juice of your lemon in too.
- Blend on medium speed until smooth and creamy. (You may have to stop the blender and scrape the sides a few times)
- Store hummus covered in fridge for up to 4 days till serving.
- Serve with crackers or vegetables.
****I received a free BlendTec Blender in exchange for this post. All opinions are mine.
Enjoy this delicious and easy homemade hummus served with crackers or vegetables.
Patrish says
This tahini was amazing! I made the best ever homemade hummus with it. Thank you!
Ellen says
That is wonderful, thanks for letting us know.
elaine says
Nice recipe. I always make my own. But seriously, why bother shelling the chick peas. I’ve always used them with their skins, straight out of the can or bottle.
Aimee says
I’ve never shelled them, but I know some people prefer the even smoother texture that you get if you do
Kathleen says
I tried the tahini from scratch great recipe going to make hummus and tahini pastathanks for sharing
Aimee says
Yay! Hope you love them too!
Nikitia Jones Meeks says
Just made this and added sriracha to taste… Yummy!!! Thank you for sharing. The kiddos couldn’t get enough.
Aimee says
That’s such a great idea! I’ll have to try it with sriracha next time!
Cecilia W. says
You can also add couple T. of parm cheeze and crushed in a blender of mixer pipitas (pumpkin seeds) or crushed sunflower seeds.
Aimee Berrett says
Sounds yummy! I’ll have to try it next time!
Emily @ It Bakes Me Happy says
Homemade hummus is the BEST!
triedandtasty says
Seriously – this WAS so good!! Thanks for sharing it with us, I wanted to eat the whole bowl 🙂
cupcakediaries1 says
Oh man. I went home the other night THINKING about this hummus! Tyson and I are so excited to make it!
Nicole says
Love hummus! Since visiting the Holy Land a couple years ago, I know the taste of excellent and ‘real’ hummus. Oh my gosh, I ate my weight (and then some!) in fresh hummus and pita, nearly at every meal. Sooooo good!!!!! Another trick I’ve used to making homemade hummus: instead of using chickpeas, substitute with cannellini (white) beans. The flavor is extra mild and the texture is super creamy. Add some avocado and cilantro …. To. Die. For. Hope I win this BlendTec, a blender is the one gadget I don’t have in my kitchen. HA!!!!
Maureen says
Nothing is better than homemade hummus! The cumin is such a nice touch. I will be trying this.
Amber @ Dessert Now, Dinner Later! says
This hummus was SOO so good! Can’t wait to make it myself!