Homemade Hummus Is Best


 Hummus is made from chickpeas.


Hummus, a traditional Middle Eastern food made with chickpeas (aka garbanzo beans) and sesame tahini, makes a tasty dip for pita bread, chips, or is great as a spread on sandwiches.  Better yet, garbanzo beans are high in fiber, certain key vitamins and minerals, help control blood sugar and insulin secretion, and may even help reduce appetite (for more health benefit information click here).  With so much going for it hummus should be a staple on everyone’s diet.
You can often find  hummus at the grocery store, but it’s not hard to make, and as is the case with many foods tastes best when fresh.


Let’s Gather The Ingredients


Let's gather up our ingredients first.

You can use dry chickpeas, but they take several hours to prepare.

To make up a batch of hummus we’ll need:

1 can chick peas (garbanzo beans)

2 cloves fresh garlic

1/3 cup lemon juice (fresh squeezed is best, but any will do)

3 tablespoons sesame tahini

2 tablespoons extra virgin olive oil

1 teaspoon cumin

1/2 teaspoon paprika

Salt to taste




It should go without saying that you can use dry chickpeas if you prefer.  However, as these take several hours to soak and prepare, I will usually resort to using canned.  If you do use dry peas you’ll need 3/4 cup.  In today’s recipe we’re using canned.


Let's start with the chickpeas.

Rinse the chickpeas under water and then pour into the food processor.

Open a can of peas and rinse in a small strainer.  You may note a few “skins” come off.  You don’t have to worry about these unless it bothers you as our hummus will be pureed.


Place the chickpeas in a food processor.  I have a mini-version which works perfectly for one batch of hummus.


Squeeze lemons (about 2-3) depending on the size to get 1/3 cup of juice or use the bottled version you can find in the produce section at the store.  Add to the chickpeas.


Crush a couple cloves of garlic into the processor.  I do this with my hand press rather than rely on the processor as I think it mixes in better.


Tahini looks a lot like peanut butter.

The oil in the tahini can often separates so stir it before measuring it out.

Measure out the tahini and add to the rest.  If you aren’t familiar with tahini it looks a little like all natural peanut butter and comes in a can or jar.  As the natural oil in it tends to separate, you may have to stir it up before adding to the mix.


This looks about ready to eat.

I usually just mix my olive oil and paprika in, but many people prefer using these as a garnish.

Add olive oil, salt, cumin and paprika.  Now, process until the mix comes out smooth and creamy.  Many recipes won’t require cumin, though its traditional in Egypt.  Also, some suggest garnishing the hummus with olive oil and paprika, instead of mixing it in.  I prefer mixing it all together up front.


It only takes a minute or so to blend your hummus.

Puree as you go or do it when you’ve got everything in the food processor.

If you find your hummus is too thick, you can add a tablespoon or so of water and process again.  And if you have it, you can garnish with some fresh chopped parsley, cilantro, pine nuts, caramelized onions, sun dried tomatoes, or roasted red peppers.  All make for tasty variations.   Serve with warm pita bread, or your favorite cracker or chip.





If you enjoyed this recipe you may want to read:
5 Minute Black Bean Party Dip
In Search Of The Perfect Guacamole
Or for more recipe ideas visit our new Recipe page by clicking here.



One Response to Homemade Hummus Is Best

  • Connie Nichols says:

    Love hummus! It is even better when you start with dried beans (takes longer, though)
    Thanks for the recipe, which is a bit different from mine.


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