Super Easy Hummus
Hummus is a middle eastern dip made from chickpeas, also sometimes called garbanzo beans. This dip has become very popular in recent years here in America and can be found in pretty much any grocery store and most gas stations.
Hummus is a healthy alternative to many other snack foods because it is high in protein and fiber. It is relatively low in carbohydrates and, while it does contain a fair amount of fat, it is the healthier fats. It is a very filling and keeps you satisfied longer than many other foods so you are less likely to overeat or opt for an unhealthy snack in an hour or two.
Store-bought hummus can be pricey but homemade hummus can be much cheaper. Not only is homemade hummus cheaper but it is super easy!
Tools and Ingredients
Tools you will need:
- food processor
- can opener
- 1/4 cup liquid measuring cup
- 1/4 cup dry measuring cup
- 1/2 teaspoon
- 1/4 teaspoon
- bowl for serving/storage
- extra-virgin olive oil
- chickpeas/garbanzo beans
Tahini can be a little difficult to find in many grocery stores. I found the one I used in the British food section at Kroger. If you can’t find it in your store, ask someone for some help. If they do not carry it, you can often have them order it for you or you can find it online from places like Amazon.
Start by opening the can of chickpeas/garbanzo beans and pouring them into a colander over the sink. Rinse the beans under cool running water and place them in the bowl of a food processor. Add the garlic, salt, cumin, and cayanne to the chickpeas.
Process the chickpeas and spices until it looks like a coarse sand.
In a small bowl or liquid measuring cup, mix the water and lemon.
With the food processor running, slowly pour the lemon water mixture into the chickpeas and continue processing until it forms it looks pretty smooth and creamy.
Tahini is made from ground sesame seeds much like peanut butter is made from ground peanuts. While tahini is sitting on the shelf, the oils tend to separate from the solids. Because of this, you need to mix the tahini well before measuring it out. It is much like mixing natural peanut butter. I used a butter knife to mix the tahini before measuring it out.
In another small bowl, mix the tahini and oil together until well-incorporated. I then poured this mixture into the liquid measuring cup I used for the lemon water just to make pouring into the food processor easier.
With the food processor running, slowly pour the tahini and oil mixture into the chickpeas. Continue to process until well mixed and it forms a super creamy texture. I recommend carefully scraping the sides and bottom of the bowl and pulse a couple of times just to make sure all the ingredients are mixed well.
Then, carefully transfer the hummus to a serving dish or container. Refrigerate for at least 30 minutes for all the flavors to meld. I will say that ours was even better the next day.
Feel free to experiment with other ingredients to change up the flavor. You might want to try something like roasted red bell peppers; cilantro, jalapeño, & poblano pepper; roasted garlic; rosemary; etc. Get crazy!
We had this as a side with our Greek dinner of chicken with homemade tzatziki, fresh spring greens, cucumber salad, and baked pita chips. It was delicious. We were thrilled to have leftovers for lunch the next day.
This recipe is adapted from a Cook’s Country recipe. I highly recommend Cook’s Country when looking for something fabulous to make.
Have you made hummus before? What flavors do you like in your hummus? What is your favorite companion food to eat with hummus?