Homemade Hummus Recipes

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3 EASY, DELICIOUS HOMEMADE HUMMUS RECIPES



3 Easy, Delicious Homemade Hummus Recipes image

Discover how to make your own hummus dip with these three delicious, 10 minute recipes! Commercial hummus dip is available almost everywhere, however as we all know, nothing compares to homemade. That's why I've put together a collection of my top three, super easy hummus recipes for you to prepare this delicious dip to perfection!

Provided by Eli K. Giannopoulos

Categories     Dip

Time 10m

Number Of Ingredients 20

400g boiled or canned chickpeas (14 oz.)
3 tbsps tahini
juice of 1 large lemon
4 tbsps extra virgin olive oil
2 cloves of garlic, minced
1/2- 1 tsp salt
1/2 tsp ground cumin
2 tbsps water
a pinch of paprika for garnish
You will need the same ingredients as in the basic easy hummus recipe, but this time you will use 2 more ingredients to make homemade tahini
2 1/2 cups sesame seeds
1/4 of a cup vegetable oil
1 can chickpeas
3 tbsps extra virgin olive oil
2 tbsps fresh lemon juice
1-2 cloves of garlic
up to 1/4 of a cup water
1/2 tsp salt
2 pinches of ground cumin
a pinch of paprika for garnish

Steps:

  • When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
  • For this hummus recipe, start by adding the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Then the chickpeas go in. Process the mixture, until the chickpeas are minced.
  • Lots of hummus recipes require to remove the skins from the chickpeas. Although this is not difficult it will certainly take some more time, but the truth is, having tested both ways, I am not sure that it is worth the trouble. If you have the time try it for yourself by gently pinching the chickpeas until the skin comes off.
  • Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
  • Season with salt and cumin and pour in 1-2 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Done!
  • To prepare this homemade hummus recipe with homemade tahini, start by making the tahini paste. You can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
  • Place the sesame seeds in a food processor (fitted with a metal blade) and pour in the vegetable oil. Process for about 5 minutes until you have a smooth tahini paste. Don't forget to pulse for about 1 minute, scrape the seeds from the sides, pulse again and repeat until smooth. Add a little bit more oil if necessary to bring the paste to a thick pouring consistency.
  • Continue preparing the hummus according to the basic recipe instructions.
  • The best part with tahini paste is that it can be stored for several months, so store the rest in an air tight container in the refrigerator and have it ready for next time!
  • To prepare this version of homemade hummus recipe without tahini, place the garlic in a food processor and mince.
  • Add the chickpeas and lemon juice and pulse until the chickpeas are minced. Pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
  • Season with salt and cumin and pour in the water, whilst mixing. Add the water gradually and check the texture of the hummus. If your hummus is creamy and liquid enough for your taste, don't use all the water.
  • Check the seasonings and adjust as you like.

HUMMUS



Hummus image

This is the best homemade hummus recipe -- and it's easy to whip up with very few ingredients.

Provided by Jennifer Segal

Categories     Appetizers

Time 20m

Yield About 3 cups

Number Of Ingredients 10

2 (15½ oz.) cans chickpeas
¼ cup freshly squeezed lemon juice, from 2 lemons
¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
2 cloves garlic, roughly chopped
Heaping ¼ teaspoon cumin
⅛ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon freshly chopped parsley, for serving (optional)
Paprika, for serving (optional)

Steps:

  • Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
  • In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
  • Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
  • Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Nutrition Facts : ServingSize 1/4 cup, Calories 98, Fat 4 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 1 g, Fiber 4 g, Sodium 225 mg

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS



Easy Hummus Recipe: How to Make Hummus image

How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.

Provided by Suzy Karadsheh

Categories     Appetizers

Time 20m

Number Of Ingredients 9

3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup (79 grams) tahini paste
½ tsp kosher salt
Juice of 1 lemon
Hot water (if needed)
Early Harvest Greek extra virgin olive oil
Sumac

Steps:

  • Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
  • While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
  • Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

Nutrition Facts : Calories 176 calories, Sugar 3.1 g, Sodium 153.2 mg, Fat 8.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5.2 g, Protein 7.2 g, Cholesterol 0 mg

SUPER EASY HUMMUS



Super Easy Hummus image

Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!

Provided by Chelsey

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 5m

Yield 4

Number Of Ingredients 7

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
2 drops sesame oil, or to taste

Steps:

  • Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g

HOMEMADE HUMMUS



Homemade Hummus image

Provided by Food Network Kitchen

Time 1h

Yield 3 1/2 to 4 cups

Number Of Ingredients 11

1 cup dried chickpeas
1 tablespoon baking soda
1/2 cup tahini (sesame paste), well stirred
1/4 cup extra-virgin olive oil, plus more for drizzling
1 clove garlic
Juice of 2 lemons
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon paprika, plus more for sprinkling
Kosher salt
Pita bread and/or vegetable sticks, for serving

Steps:

  • Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.
  • Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day.
  • Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes.
  • Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.
  • Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.

Nutrition Facts : Calories 138 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 413 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 5 grams, Sugar 2 grams

HUMMUS



Hummus image

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield about 2 3/4 cups

Number Of Ingredients 7

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Steps:

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

REAL HUMMUS



Real Hummus image

This hummus is a family recipe passed down from many generations. Eat with warm pita bread.

Provided by ROYHOBBS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 20

Number Of Ingredients 7

2 cloves garlic, divided
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Steps:

  • In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
  • Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.8 g, Fat 2.5 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 198.8 mg, Sugar 0.1 g

HOMEMADE HUMMUS



Homemade Hummus image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 6

2 cans (15.5 ounces each) chickpeas
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 1/4 teaspoons coarse salt

Steps:

  • Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

HUMMUS



Hummus image

This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads

Provided by Esther Clark

Categories     Lunch, Snack

Time 10m

Number Of Ingredients 6

400g can chickpeas, drained
80ml extra virgin olive oil
1-2 fat garlic cloves, peeled and crushed
1 lemon, juiced then ½ zested
3 tbsp tahini
mixed crudités and toasted pitta bread, to serve (optional)

Steps:

  • Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
  • Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.01 milligram of sodium

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From indianexpress.com


HOW TO MAKE AMAZING HUMMUS AT HOME - RAINBOW PLANT LIFE
2021-03-27 Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. …
From rainbowplantlife.com


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