This hummus recipe is so easy anyone can make it.
I’m going to be honest with you. The first time I tried hummus, I didn’t like it. It was runny and chalky and had a strange, oil-and-legumey flavor that was really offputting. After that first experience, I was sure that hummus was just one of those recipes that had no place in my kitchen, and I’m sure many of you have had a similar experience.
Later, I learned that not all hummus is like the supermarket-brand paste that defiled the pitas of ages past. Once my taste buds locked onto real, high-quality hummus, I knew that I had unfairly banished it from my kitchen and that the time had arrived for me to concoct my own basic homemade hummus recipe and give it a place at my table.
I’ve found that making hummus is a lot like making chicken soup. There is no right or wrong way to do it, and everyone has their own unique spin on the recipe that makes it impossible to determine which exactly the best hummus recipe out there is. Since the theme of this site is healthy cooking for the time-challenged, my goal is to create a simple healthy hummus recipe that anyone can make up in a few minutes that still tastes good.
If you are a regular reader of this blog, you already know about my love of garlic and how I like to ramp up the garlic flavor in my cooking. Well, this particular hummus recipe is no different in that regard. I will usually throw in four cloves, but if you’re not a garlic fan, feel free to reduce the garlic to one or two cloves. This will give you a hint of garlic in the background, but it will not be the same center stage player it would be if you used, say four cloves. Later on, I plan to create a roasted garlic hummus recipe to take full advantage of the sweet pungency roasted garlic brings to the party.
Now, let’s get this party started.
- 15 oz Can Garbanzo Beans or Chickpeas, Low Sodium
- 3 Tbsp Tahini
- 2 Cloves Garlic
- 2 – 3 Tbsp Lemon Juice (1 Lemon)
- 2 Tbsp Greek Yogurt
- 2 Tbsp Olive Oil
- ½ Tsp Ground Cumin
- ¼ Tsp Ground Coriander
- ½ Tsp Sea Salt
- ⅛ Tsp White Pepper
- Paprika for Garnish
- Drain and rinse the garbanzo beans. Do not reserve the liquid.
- Add garlic cloves to the bowl of your food processor and pulse a few times until it is roughly chopped.
- Add garbanzo beans, tahini, lemon juice, cumin, coriander, salt, and pepper to food processor.
- Pulse a few times to get the mixture going, then process until smooth, scraping down the sides as necessary to make sure that everything gets incorporated.
- If you like your hummus thinner and less paste-like, pulse in a tablespoon or two of water at a time until you reach the desired consistency.
- Check for seasoning. Add additional salt and pepper to taste.
- Transfer finished hummus recipe to a serving bowl.
- Drizzle with olive oil and garnish with paprika, if desired.
- Enjoy.
Homemade Hummus Nutrition
This simple hummus recipe makes roughly two cups of finished hummus, which should be enough for four to six people.
There you have it, homemade hummus in under ten minutes that is every bit as good, if not better than the placebo products you find in the grocery store.
The homemade tahini recipe I posted recently will provide you with enough to make roughly three batches of this hummus. Our question of the day is: have you ever made a recipe, like my homemade tahini, just so you could use it to make something else later? Share your thoughts in the comments below, and thanks for reading!
{ 3 comments… read them below or add one }
have you ever made a recipe, like my homemade tahini, just so you could use it to make something else later? Of course! And you should boil your own chickpeas from dry, leave the canned ones at the curb. Thanks.
Love hummus! Never put yogurt in it before, I’ll bet it makes for a really creamy spread
, Miriam@Meatless Meals For Meat Eaters
It really does. Mine is still pretty thick, but you can add a few more tablespoons of yogurt if you want it to be really creamy.