I love hummus! It’s the perfect snack, not only is it healthy, it’s also super tasty and delicious with vegetables, breads, crackers or in a sandwich! I love putting a bunch of fresh veggies in a pita with a ton of hummus for lunch, yum! This week, instead of grabbing one of those pre-made hummus’s at the grocery store, I grabbed a can of chickpeas and a bottle of tahini (that will last me a lifetime) and decided to make my very own homemade hummus!
The process was way easier than I thought. It’s all about the order in which you mix the ingredients together, and it actually tasted better than the store bought hummus. (Obviously this is a matter of opinion, but try it out yourself and you’ll see.) By making it from scratch you know exactly what’s going into your food, and the added bonus? You save so much money!
You can go the extra mile and buy dried chickpeas, but I decided to skip that step and buy them in a can. I also skipped the step where you shell the chickpeas and opted to just throw them in as is. By shelling them it creates a creamier hummus, but leaving them on was just as good in my opinion, and it saved me 10 minutes and another mess to clean up!
Homemade Hummus Recipe (adapted from Inspired Taste)
1 – 15-ounce can (425 grams) chickpeas
One large lemon about 1/4 cup (59 ml) fresh lemon juice
1/4 cup (59 ml) tahini (I used Clic but any will do)
A large garlic clove, roughly chopped
about 2 tablespoons olive oil, plus more for serving (this is not a science)
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
dash of ground cayenne for serving
1. In a large bowl or food processor add lemon juice and tahini and process for about 1 minute, scrape the sides and continue to process for another minute. The result should be a whipped and creamy mixture!
2. Add the olive oil, cumin, salt, pepper and garlic to the whipped mixture and process for another minute.
3. open a can of chickpeas and drain them in a colander under cold water, add half of the chickpeas to the mixture and process until smooth then add the remaining chickpeas and repeat the process. (this should take about 1 to 2 minutes)
4. depending on your texture preference, if you find it too thick at this point, add water to the mixture while the processor is running to make the consistency just right. About 1 to 2 tablespoons should be enough.
5. Put the hummus in a dish, add some olive oil and a sprinkle of cayenne for color and flavour, serve and enjoy!
You can keep the hummus in a sealed container for up to a week!