Homemade Hummus is easy, simple and delicious.
I was at my friend Monica’s house last week and noticed a giant glass container filled chickpeas soaking in water on her kitchen counter. I can’t help myself from being nosy whenever I notice something out of the ordinary in someone’s kitchen. I had to know what she was going to make with them (by the way, soaking your own dried beans for recipes is unbelievably delicious if you’ve never tried it).
She told me she was simply going to eat them on their own or make homemade hummus. I was getting hungry just thinking about it. My hubby had been buying fresh hummus from a vendor at our local farmers’ market and couldn’t believe how unbelievable it tasted. Then the saddest day came for him when the “hummus man” stopped selling at the market and hubby had to come up with something to satisfy his fresh hummus jones. Since traditional hummus is made with only a few ingredients like olive oil, garlic, tahini and lemon, the quality of your ingredients are of primary importance, the chickpeas first and foremost.
I don’t always have time to soak my own chickpeas (which takes several hours), making canned beans a great option for homemade hummus, but no matter what you use I guarantee you’ll be shocked at how easy and inexpensive making your own hummus can be and totally worth the minutes it takes to prepare.
Even now, you can always find hummus in my fridge. It’s easy to make and stays fresh for over a week, so I don’t have to worry about having a healthy protein on hand that I know my kids love (even though it will probably all be eaten before a week is up). Whether I’m serving it as a dip with veggies, as a spread on a sandwich or even just to eat with a spoon straight out of a bowl (Chloe’s preferred method), hummus is a recipe that’s simple to prepare but packed with flavor!
Super Easy Hummus
Ingredients
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 Garlic Clove
- 2 Tbsp Tahini (can be usually be found right next to the peanut butter at your local grocery)
- 3 Tbsp lemon juice
- 1 Tsp kosher salt
- 1/3 Cup olive oil
Instructions
- Place all the ingredients except the olive oil in a food processor and puree.
- Add the olive oil and continue to puree until creamy.
- Serve.
Yes! Freeze in any increment you prefer, defrost in the fridge. Items like hummus sometimes separate when frozen, but just give it a stir and it should be just fine. 🙂
Can you freeze batches?
Try lime juice instead of lemon, yummy!
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so easy and so yummy. i’ve always bought store bought hummus out of habit and I am over the moon excited that I can make my own now since my boys and I eat hummus daily. Many thanks!!
She says it’ll last about a week in the fridge!
How long will the Hummus keep in the fridge?
Just wondering what your preferred kind of olive oil is in this recipe (ie. extra virgin, light, etc.). Thanks!
considering if a garlic clove is “small” can be difficult sometimes. I would consider a garlic clove small when it is slightly slimmer than the other ones. If you would chop it up it would be about 1/4-1/2 tsp. 🙂
Wondering the size of the garlic clove and if I throw it in the processor whole. Just made this recipe and loved it, but it was pretty garlicky (maybe it’s supposed to be?). Just want to make sure I made it correctly.
this was excellent. my husband and i love it….as well as the kiddos.
my 4 yr old is sitting at the island right now eating it with carrots and wheat thins. dee-lish!
For a protein plus option I use Greek Yogurt in lieu of the tahini and olive oil, also helps if there are seed allergies 🙂
I just used dried beans, soaked them and then boiled them. You just need to make sure they are nice and soft for the geet really smooth when you blend them
I think Eden Organics has canned beans, but if not, is there a suggestion for avoiding canned beans?
Thanks for the tip, I tried to find tahini, but I couldn’t. Just adding sesame seeds did the trick. :o)
I’m going to try it with the sesame seeds. I have some sitting in my fridge.