Are you a great fan of homemade food? There's something special about recipes made from scratch with natural ingredients and void of preservatives.
How about trying out this hummus recipe? You will find it so easy that you will not be adding hummus to your cart on the next grocery shopping haul.
Hummus is a great side dish, that has its roots in the Middle East region. However, because of its deliciousness, it has become world-famous and you will find it in many restaurants.
I fell in love with hummus when we visited Israel. My host taught me a couple of tips and tricks and indeed it tasted different from the store versions in our country.
Since then you will rarely miss hummus in my refrigerator. I have experimented with various delicious versions of hummus, but this classic one is always a winner on my table.
How to use hummus.
Hummus can be used in many dishes: vegetable dips, sandwiches, pitta bread and fries, a quick pizza, hummus brownies, falafel, and even deviled eggs!
I love having hummus throughout the week as I can fix a quick meal with it. Your breakfast, lunch, or dinner will be greatly enriched with hummus.
What you need to make hummus.
Chickpeas have a mild nutty flavor, almost blunt with a unique earthy taste. When soaked and cooked they crush easily forming a thick mush.
There are many healthy reasons why you should be eating hummus. Let’s look at some of the health benefits of chickpeas.
Chickpeas have a low glycemic index, they do not cause a high spike of sugar in the blood. It is good for people with diabetes.
Chickpeas are a high-fiber food, which may aid in digestion as they encourage regular bowel movement, alleviating constipation.
Tahini is a paste made from sesame seeds. It gives a more intense nutty flavor to the hummus.
If you do not like tahini you can omit the tahini and increase the amount of olive oil in the recipe. Tahini is rich in healthy fats that are good for your health.
Lemon has a strong tangy flavor that blends perfectly with the chickpea flavor.
Olive oil makes the hummus more creamier and luscious in texture. It enhances the overall by adding its fruity flavor to the hummus.
Hummus cannot be complete without garlic. The distinct ‘onionish’ tangy flavor increases the savoriness that is needed in the hummus. You can use freshly minced garlic or roasted garlic.
You need a little heat in hummus. Adjust the amount your palette can tolerate. Fresh green chilis are amazing in hummus.
You could reduce the chickpeas and add carrots, pumpkin, or beetroots. If you do not like garlic, you can use onions instead.
How to make hummus.
In a food processor, add tahini and minced garlic and blend into a uniform mixture.
Add the cooked chickpeas and pulse until all the chickpeas are crushed. Add a little water if the mixture is too thick, and keep mixing until it's the right consistency.
Spoon the mixture into a mixing bowl and add salt, cumin, pepper, and lime juice to taste. Stir in half of the olive and stir till fully combined.
Chill for about two hours before serving. This allows the seasoning to bloom and get intense.
Serve in a bowl, use a spoon to make swirls on the top. Pour the remaining olive oil on the swirls formed. Sprinkle paprika powder and serve as desired. I love hummus with tortilla chips or french fries and vegetables in Pitta bread.
FAQ: Best homemade hummus.
Can I use roasted garlic instead of fresh garlic?
Oh yes, roasted garlic gives great flavor to the hummus. The garlic aroma is intense when roasted and added to the hummus.
Can I freeze hummus?
Hummus freezes wonderfully in an airtight freezer-friendly container. Hummus can stay in the freezer for about two months after which it starts losing taste.
How long can it stay fresh in the refrigerator?
Hummus should be stored in the refrigerator for 4 days in an airtight container. If left open a hard crust will form on the top altering the texture of the hummus.
For a smoother and creamier hummus, remove the skin coverings before blending the chickpeas. I will take you around 10 minutes to remove the covers of 2 cups of chickpeas.
If you are planning to cook chickpeas, soak the pulses in water overnight, natural compounds that trigger gas will be leached out.
If you are using canned chickpeas, rinse thoroughly before use. This will reduce the risk of bloating.
If you tried this Hummus Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Best Homemade Hummus Recipe
- 1 food processor
- 2 Mixing bowls
- 1 Silicon spatula
- 1 ½ cups Cooked chickpeas
- ¼ cup Lemon juice Fresh
- ½ cup Tahini well-stirred
- ½ tsp. Ground cumin
- 1 small Garlic clove
- 2 tbsp. Olive oil
- ½ tsp. Cayenne pepper Or fresh chili
- In a food processor, add tahini and minced garlic and blend into a uniform mixture.
- Add the cooked chickpeas and pulse until all the chickpeas are crushed.
- Add a little water if the mixture is too thick, and keep mixing until it's the right consistency.
- Spoon the mixture into a mixing bowl and add salt, cumin, pepper, and lime juice to taste. Stir in half of the olive and stir till fully combined.
- Chill for about two hours before serving. This allows the seasoning to bloom and get intense.
- Serve in a bowl, use a spoon to make swirls on the top. Pour the remaining olive oil on the swirls formed. Sprinkle paprika powder and serve as desired.