I recently ran a poll on my Instagram to find out what everyone’s favorite cuisine is. I included Asian, Mexican, South American, Mediterranean, Indian, American, and Italian. Of course, there are so many more cuisines, but I wanted to get a general feel of the flavors everyone loves to eat. To my surprise, 64% of responders said their favorite food was Mediterranean, and shortly thereafter, I got a lot of requests for a homemade hummus recipe. I’ve been making this hummus for years, as a way to save money – sort of – on buying hummus. I’d say you definitely get more volume for your buck from one can of chickpeas than you would if you bought one container of hummus. If you’re like me, and you snack on hummus all throughout the week, keep reading – you’ll want to save this recipe for your own kitchen.
What I love about hummus is there are so many different flavors you can experiment into your spread, including roasted red pepper, roasted garlic, and even edamame or avocado. The recipe below is for a simple, everyday hummus; make this to eat by itself for a classic recipe, or use it as a base to add in your own favorite flavors (I’ve explained in the recipe where and when to add these in). I love enjoying my hummus with crisp cucumbers, crunchy celery, and warm pita bread or naan.
“Based on historical information, hummus likely originated from ancient Egypt. According to several historical sources, the earliest mention of hummus dates back to Egypt in the 13th century.”
– the spruce eats
Homemade Hummus
Ingredients
- 15.5 oz. Chickpeas (ie. garbanzo beans)
- 1.5 tsp Baking Soda
- 2 Lemons
- 3 cloves Garlic (finely chopped)
- 1/2-1 tsp Diamond Crystal Kosher Salt
- 1/2 cup Tahini (recommended brands: Soom or Trader Joe's – this is important for the flavor!)
- 1-2 tsp Ground Cumin
- 1 tbsp Olive Oil
Instructions
- Drain and rinse your can of chickpeas, then add to a small pot and sprinkle baking soda evenly over top.
- Add enough water to cover the chickpeas, then boil on medium high for approximately 15-20 minutes, until the chickpeas are losing their skins and are soft to the touch.
- In the meantime, add finely chopped garlic to a high-speed blender with lemon juice and salt. Don't blend; let sit for 10 minutes for the flavors to fuse together.
- After 10 minutes have elapsed, add your good-quality tahini to the blender. Note: if you would like to flavor the hummus with roasted garlic, roasted red peppers, or other aromatics, add them at this step.
- Blend ingredients until smooth, adding about 1/4 cup water if needed to help encourage the blending process.
- At this point, your chickpeas should be ready. Drain and rinse them in a colander under cold water before adding to your blender. Add 1-2 tsp ground cumin, and blend.
- While the ingredients are blending, add in 1 tbsp olive oil. Keep blending until desired consistency is reached and your hummus is smooth.
Watch my video on how to make this recipe by clicking here.
