Try out this quick and easy homemade hummus made from just a few simple ingredients! This will pair very well with your sourdough discard crackers or that yummy mediterranean dish!
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Why make your own hummus?
For my friends who wonder why I make my food from scratch, here are a few reasons.
- Healthy. Homemade hummus is not only easy to whip up, but it’s a healthier option than store bought hummus. One of the reasons for this is additives and preservatives that are included in the ingredients for store bought hummus.
- Convenience. Making your own hummus is super simple and once you start making your food from scratch, you will likely have most ingredients you need on hand.
- Reduced waste. You won’t be buying and ultimately discarding the plastic container that the hummus comes in.
Health Benefits of Homemade Hummus
Rich in Protein: Chickpeas are a good source of plant-based protein, making hummus an excellent protein option for vegetarians and vegans.
High in Fiber: Hummus is high in dietary fiber, which aids digestion and promotes a feeling of fullness, helping in weight management.
Healthy Fats: Olive oil used in hummus is rich in monounsaturated fats, which are heart-healthy.
Vitamins and Minerals: Hummus contains essential vitamins and minerals like folate, iron, magnesium, and potassium.
Antioxidants: Ingredients like garlic and lemon juice provide antioxidants, which are beneficial for overall health.
How to Make Homemade Hummus
Ingredients:
- 175 grams (about 1.25 cups) chickpeas (garbanzo beans), cooked and peeled
- 70 grams (3-4 tablespoons) of tahini (sesame paste)
- Juice from 1 lemon (about 2-3 tablespoons)
- 1-3 garlic cloves, no need to mince, the blender will do the job for you. You maybe find you like your hummus with more garlic, in which case add or reduce to your liking)
- 10 grams (1 tablespoon) of olive oil
- 4 grams (1 teaspoon) of ground cumin or cumin seeds (the seeds will get ground up in the blender)
- Salt, to taste
- Water, as needed for consistency. I usually use about 175 grams (0.75 cup of water). This makes it the perfect thickness for my family’s preference. Plus once refrigerated, the hummus will thicken a bit.
- Optional toppings: paprika, chopped parsley, extra olive oil, pine nuts
Instructions:
- Blend Ingredients: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth.
- Adjust Consistency: If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Blend again to incorporate.
- Taste and Adjust: Taste the hummus and adjust the seasoning by adding more salt, lemon juice, or garlic, according to your preference. Make it how you like it!
- Serve: Transfer the hummus to a bowl. Create a well in the center and drizzle a little extra olive oil. Sprinkle it with paprika and chopped parsley for garnish if you want to be fancy!
- Store: Place hummus in an airtight container and in the refridgerator for up to a week. Enjoy as a dip, spread, or sauce!
How to Reduce Waste with Homemade Hummus
Buy in Bulk: I always opt for dried chickpeas to reduce waste and get the freshest taste. I buy chickpeas in bulk, usually from a local supplier or from Whole Foods. Don’t forget to bring your reusable containers or cloth bags to minimize packaging waste. Learn how to cook dried chickpeas here. You can compost your chickpea peels.
Alternatively, if you like the convenience of buying pre-cooked chickpeas, you can find fun ways to upcycle your can!
Compost Food Scraps: Compost vegetable scraps and peels, reducing landfill waste. For the garlic, I usually save my skins in the freezer until ready to use them for vegetable broth. I usually compost the chickpea skins. For the lemon peels, I like to make my own homemade vinegar cleaner.
Reuse Jars: If you buy tahini or other ingredients in glass jars, clean and reuse the jars for storing homemade hummus or other foods. We use our glass jars as water glasses, for storing leftovers, holding toothbrushes, all sorts of things!
Reusable Utensils: This one goes without saying, but use reusable utensils and kitchen tools instead of disposable ones.
Minimize Food Waste: Use leftovers creatively, and if you have excess hummus, consider incorporating it into recipes or as a spread for sandwiches.
By making hummus at home and being mindful of your ingredients and packaging choices, you can enjoy a delicious and nutritious snack while contributing to a sustainable environment and home.
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- Glass Container (for storage)
- Blender
- Spatula
- Sauce Pan (for cooking dried chickpeas)
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Equipment
- 1 Glass container for storage
- 1 spatula
Ingredients
- 175 grams (about 1.25 cups) chickpeas (garbanzo beans), cooked and peeled
- 70 grams (3-4 tablespoons) of tahini (sesame paste)
- Juice from 1 lemon about 2-3 tablespoons
- 1-3 cloves garlic no need to mince, the blender will do the job for you. You maybe find you like your hummus with more garlic, in which case add or reduce to your liking)
- 10 grams (1 tablespoon) of olive oil
- 4 grams (1 teaspoon) of ground cumin or cumin seeds (the seeds will get ground up in the blender)
- Salt to taste
- Water as needed for consistency. I usually use about 175 grams (0.75 cup of water). This makes it the perfect thickness for my family’s preference. Plus once refrigerated, the hummus will thicken a bit.
- Optional toppings: paprika, chopped parsley, extra olive oil, pine nuts
Instructions
- Blend Ingredients: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth.
- Adjust Consistency: If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Blend again to incorporate.
- Taste and Adjust: Taste the hummus and adjust the seasoning by adding more salt, lemon juice, or garlic, according to your preference. Make it how you like it!
- Serve: Transfer the hummus to a bowl. Create a well in the center and drizzle a little extra olive oil. Sprinkle it with paprika and chopped parsley for garnish if you want to be fancy!
- Store: Place hummus in an airtight container and in the refridgerator for up to a week. Enjoy as a dip, spread, or sauce!
I’ve made hummus before, but this is hands down-the best there is! I cannot stop eating it. I added paprika and hot sauce for my liking. Thank you, Jodie!
I am SO glad you like it, Bri! Hot sauce sounds amazing. I’ll have to add that to mine next time, great idea 🙂