Easy homemade Hummus!
This is the best hummus recipe you will find and it’s very easy to make!
One of my favorite foods to make is homemade hummus. It’s super easy and literally takes less than 5 minutes in total. You barely need any ingredients on hand besides chickpeas and tahini and you can spice to your heart’s content.
That’s the benefit of making it yourself – you can choose how spicy, salty, etc you like it! We try to keep salt and oil content pretty low around here so I prefer to make homemade hummus. That way I can control how much salt and oil are in it. Plus, I can make a big batch on a weekly basis to have on hand all week.
My kids love it as a dip for their veggies, topping for their quesadillas, and a chip dip. I love it because it adds extra fiber and protein to their daily meals and snacks. Plus there are dozens of other nutritional benefits to eating legumes daily. Check them out here at one of my favorite sites for nutritional information – Nutiritionfacts.org. One of my good friends Sandi has a yummy hummus recipe that is super yummy too! Definitely worth checking out.
The ingredients
All you’ll need on hand are a couple of jars of chickpeas, tahini, olive oil, water, a splash of lemon or lime, and your favorite spices (mine are garlic, onion, nutritional yeast, and a pinch of salt, pepper, and cayenne). That’s literally it! Oh, and of course you’ll need a high powered blender or food processor too.
Step 1
To start – add water and tahini to the blender or food processor to make a paste. Blend for a few minutes. Next, add in both cans of chickpeas, spices, oil, and lemon or lime juice. Blend high for a few minutes.
Step 2
Using a rubber spatula, scrape the chickpea clumps down off of the side of the blender and push down into the hummus mixture.
Step 3
Lastly, check the consistency of your hummus. If it’s too thick add in a tablespoon of water at a time blending in between until you have your preferred texture. I like mine stiff and not too watery.
Two cans of chickpeas will make about a plastic sandwich container full. I generally make a batch with 4 cans of chickpeas that way I have enough to last the week.
Click on the image below to download the recipe card!
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