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Homemade Hummus or OMG I Haven’t Written About This?

Easy-and-Smooth-Hummus-Recipe-1I can’t believe I haven’t yet posted about the homemade hummus recipe that both my husband and I love.  I have made homemade hummus several times.  I have made homemade hummus so much it doesn’t come out the same every time because I just eye ball it now.

But I would strongly urge you to make your own homemade hummus and use the recipe below to start.  After you have made it a few times you can start to experiment with different amounts of the ingredients or add things like roasted garlic, or sun dried tomatoes, or basil, or roasted red peppers, or whatever floats your boat. And now the recipe!

Homemade Hummus

Go Get:

  •     One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
  •     1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
  •     1/4 cup (59 ml) tahini
  •     Half of a large garlic clove, minced
  •     2 tablespoons olive oil
  •     1/2 to 1 teaspoon kosher salt, depending on taste
  •     1/2 teaspoon ground cumin
  •     2 to 3 tablespoons water

Go Do:

  • In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
  • Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds
  • Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
  • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
  • EAT!

That’s pretty much it for homemade hummus.  Not hard and doesn’t take a lot of time.  The best part is that it’s open to a world of flavor possibilities.   Like I said add whatever floats your boat as for additional flavors.  Although I wouldn’t suggest you add any sweet flavors to your homemade hummus.

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