There is nothing like creamy hummus! With this recipe, you can make your own homemade hummus. All you need are a few ingredients and a good blender.
Hummus is an indispensable part of the middle-east cuisine and, by the way, also in my kitchen! Every time I’m amazed how easy it is to make this vegan, creamy dip myself. After all, it doesn’t take more than 5 minutes to mix chickpeas, tahini, lemon juice and a few spices together to make the perfect homemade hummus. It goes so well as a healthy, quick breakfast, lunch or dinner. You can simply enjoy it with some bread or fresh vegetables – it’s delicious either way.
WHAT INGREDIENTS DO YOU NEED FOR CREAMY HOMEMADE HUMMUS?
- 1 can of chickpeas
- 2 cloves of garlic
- 60 ml tahini
- 60 ml lemon juice
- 1 teaspoon of cumin
- salt & pepper
- 1 pinch of sumac (optional)
- 1-2 tbsp olive oil
HOW TO MAKE HOMEMADE HUMMUS
- Pour chickpeas through a sieve, keep the liquid. Set a few chickpeas aside as topping later.
- Blend chickpeas with tahini, garlic, lemon juice, and spices until the mixture is smooth. Gradually add a glass of chickpea liquid until your hummus is really nice and creamy. Add as much liquid you like to get your desired consistency. (If the mixture is too thick, just add a little more chickpea liquid.)
- Season with salt, pepper, salt, cumin, and lemon juice.
- Put everything in a bowl and serve with olive oil and chickpeas.
CHICKPEAS: COOKED OR CANNED?
You can use either one for your hummus. I mostly use the canned chickpeas, because it’s so quick and easy to make. But you can also soak chickpeas overnight, cook them and then use them as described in the recipe.
HUMMUS - STORAGE AND EXPIRY
- In the refrigerator: Hummus should always be stored covered in the refrigerator. It’s best to fill the hummus in a sealable container. Hummus usually lasts up to 3 to 6 days in the refrigerator. You can tell whether the hummus has expired by its consistency, color, and smell. Bad hummus is usually darker and has a sour smell.
- Freezer: You can also easily freeze hummus and thaw if necessary. When the hummus has thawed, fluff it up with a fork and enjoy. Personally, I always make an extra-large portion of hummus to freeze a little and always have it ready as a quick dip.
WHAT GOES WITH HUMMUS?
- Sabich: My favorite recipe using hummus is definitely Sabich – an Israeli breakfast sandwich with pickled eggplant, homemade hummus, and fresh figs – Soooo delicious!
- Roasted vegetables: Hummus also goes well with roasted vegetables and fresh flatbread. Simply cut the vegetables of your choice into small pieces, roast them in the oven with some oil, salt, and pepper and serve with hummus and flatbread.
- Hummus Bowl: Make yourself a delicious, light bowl with hummus and your favorite salad. It’s a really nice, light meal.
MODIFIED RECIPE IDEAS FOR HUMMUS
- Herbal hummus: Simply add a hand of fresh herbs to the recipe given and blend everything as described. You can use parsley, basil or chives, for example, or simply a mix of herbs.
- Beetroot hummus: Add a small beetroot (cooked) and puree everything well. Since the beetroot brings some liquid, use less chickpea liquid.
- Peanut Butter Hummus: Not a Tahini fan or don’t have Tahini at home? No problem! Just use peanut butter instead. This is how you get a great nutty taste!
- Sweet Potato Hummus: Add an oven-roasted, soft, medium-sized sweet potato to the recipe e voila – you have a great, glowy sweet potato hummus!
Ingredients
- 1 can of chickpeas
- 2 cloves of garlic
- 60 ml tahini
- 60 ml lemon juice
- 1 teaspoon of cumin
- salt & pepper
- 1 pinch of sumac (optional)
- 1-2 tbsp olive oil
- Chickpeas
- Fresh herbs
- pomegranate
Instructions
- Pour chickpeas through a sieve, keep the liquid. Set a few chickpeas aside as topping later.
- Blend chickpeas with tahini, garlic, lemon juice, and spices until the mixture is smooth. Gradually add a glass of chickpea liquid until your hummus is really nice and creamy. Add as much liquid you like to get your desired consistency. (If the mixture is too thick, just add a little more chickpea liquid.)
- Season with salt, pepper, salt, cumin, and lemon juice.
- Put everything in a bowl and serve with olive oil and chickpeas.
Notes
Lasts for 3-6 days in the refrigerator or you can freeze it.
Save the recipe for later:
Did you try this recipe? Tag your picture with #bloomingwithflavors or mention @bloomingwithflavors.