Got 5 minutes? Homemade Hummus is so quick, easy, and delicious you may never use store-bought hummus again! You’ll probably save a few pennies, too!
I love making homemade versions of things that I might normally buy at the store. Honestly, a lot of times, it really doesn’t take as much time or effort as you might think, and the results are well worth it!
Take hummus, for example. I love it! It’s one of my favorite snacks because it’s yummy, healthy, and it’s great for dipping all sorts of stuff from fresh veggies to pita chips to pretzels and more. It’s also great on sandwiches and in wraps.
Sure, I can buy a container of hummus for a few bucks, and it’s pretty good. BUT I can also make my own in 5 minutes at a fraction of the price, and it’s so much better! I know what’s in it, and I can make it just the way I like it (a little garlicky and a little spicy for me, please).
Once I learned how quick and easy hummus is to make, I never looked back, and I’ve been making my own ever since.
INGREDIENTS YOU NEED TO MAKE HOMEMADE HUMMUS:
- Lemon juice
- Olive oil
- Cayenne pepper (optional)
- Fresh parsley (optional)
- Crushed red pepper flakes (optional)
If you’ve never heard of tahini, it’s a paste made from ground sesame seeds, and it’s a staple ingredient in classic hummus. You can usually find it in the ethnic foods aisle of the grocery store (although, in some stores, I have actually found it near the peanut butter). It can be a little pricey, but it lasts a long time, and the jar will definitely get you through several batches of hummus.
SPECIAL EQUIPMENT NEEDED:
- Food processor (or high-powered blender)
HERE’S A QUICK LOOK AT HOW TO MAKE HOMEMADE HUMMUS:
It’s that simple, and it takes 5 minutes! I like to drizzle mine with a little olive oil and sprinkle it with some chopped parsley and some red pepper flakes, but that’s totally optional. This hummus is delicious as is.
Like I said, I like mine a little garlicky. I LOVE garlic! With two small cloves, the garlic is not overpowering, but it does tend to get a little stronger as the hummus sits, so feel free to use less (or more) to suit your taste.
The small amount of cayenne pepper does not give the hummus much heat, just a little background heat that you hardly notice, but you do kind of notice. You know? It just makes it yummy. Use less, none, or more depending on how you like your spice!
For the olive oil, I don’t use extra-virgin because I think the flavor can be a bit too strong, so I just use regular olive oil that has a more neutral flavor. You can use extra-virgin olive oil if that’s what you like.
You can use either home-cooked chickpeas or drained canned chickpeas in this recipe, whatever you have on hand. Both work equally as good. If you have an Instant Pot, check out my recipe for making your own home-cooked chickpeas – so easy and so good!
- Can I make this hummus without the tahini? Yes, you can. Although authentic hummus is made with tahini, you can absolutely leave it out and still have delicious hummus. To make it without the tahini, follow the recipe and just omit the tahini. Keep in mind, though, that you may need to add a little more olive oil and/or water if the hummus is too thick.
- I’ve seen some recipes where people peel the skins off their chickpeas. Do I have to peel my chickpeas? Nope. The reason some people peel their chickpeas is to get a super-smooth hummus. I tried it once and, honestly, although it did make for a smoother hummus, the extra effort it took to peel those little suckers didn’t make me enjoy my hummus any more, so I just leave the skins on. You can remove the skins from your chickpeas if you’d like.
Serve your awesome Homemade Hummus with pita bread, pita chips, veggies, crackers, pretzels, or whatever you’d like! It’s also a great spread on sandwiches and in wraps.
I hope you try this recipe for Homemade Hummus and love it as much as I do. Thanks for visiting today!
- 1½ cups cooked chickpeas, or 1 (15.5-ounce) can, drained and rinsed
- ¼ cup lemon juice
- ¼ cup tahini
- 2 small cloves garlic, or more or less, to taste
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- salt, to taste
- 1/8 teaspoon cayenne pepper, optional
- olive oil, for drizzling, optional
- chopped fresh parsley , for garnish, optional
- red pepper flakes, for garnish, optional
- Combine all ingredients in a food processor or high-powered blender and blend until smooth. If the hummus is too thick, slowly add some water, about a tablespoon at a time, until you reach the desired consistency.
- Garnish with a drizzle of olive oil and a sprinkle of chopped fresh parsley and red pepper flakes, if desired.
- Store any leftover hummus in an air-tight container in the refrigerator for up to a week.
- Calorie estimate does not include any additional olive oil drizzled on as a garnish.