Hummus is a great snack to keep on hand, because it is filling and pretty darn good for you. Chickpeas and sesame seeds (the main ingredients) are high in iron and a great protein source! But homemade hummus is even better for you! Store bought hummus can be spendy, have extra preservatives, etc., and have more fat and oils than is strictly necessary. Making your own homemade hummus allows you to control the fat, ingredients, and price.
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There is a strange misconception that hummus is hard to make. It really isn’t. At all. The only reason it gets that reputation, we think, is because it uses Tahini. Tahini is not a hard ingredient to use! It’s just sesame seed paste, basically. So you don’t have to puree your own seeds. See, simple. Tahini can be found either near the olives, sauces, etc. or in the international section. You can also [easyazon_link identifier=”B002JJYNVW” locale=”US”]buy it online.[/easyazon_link]
Our basic homemade hummus recipe is the basic…it’s good, but not fancy. You can fancy it up by adding roasted red pepper, avocado, extra garlic, or any number of other ingredients. Learn the basic, and have fun as you get comfortable with making homemade hummus.
Drain your chickpeas and toss them in a blender. Add your other ingredients, except the water. Blend that on up! If your hummus is too thick to blend well, add in a little bit of the water. Blend some more. Add more water if needed. Continue the process.
The end! That’s all there is to making your homemade hummus! You can store your hummus in the fridge for a while, we haven’t actually ever tested to see how long it can last. Ours never lasts more than a week before getting into our bellies.
- 1 can chickpeas
- 1/4 cup tahini
- 1/4 cup water
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 clove garlic
- Add all the ingredients, except the water, into your blender. Blend until smooth, adding water as needed. Add salt to taste.
- Store in an airtight container for up to 2 weeks.
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