This simple and easy homemade hummus recipe is a classic. It is quick to make and makes for the perfect light snack.
I have been living on hummus the last few weeks. I know that having hummus as a comfort food makes me a weirdo, but I own it.
This hummus recipe comes from a cookbook that my mom relied on to feed us a nutritious vegetarian diet growing up, Moosewood. I changed a few things, but it is such a tried and true recipe I know you will love.
One of my favorite ways to eat hummus is at breakfast with this Hummus Toast.
Homemade hummus is such a great nutritious snack and very easy to make. Be a weirdo like me and eat it as your comfort food.
Hummus Ingredients
Hummus is basically just blended chickpeas (or garbanzo beans) with a few other ingredients to create a dip or spread. This recipe is delicious and simple.
- Chickpeas: Also known as garbanzo beans, I often use canned because it makes this so quick, but you could soak and cook dry beans. When using canned, be sure to rinse them well.
- Tahini: This is a paste made from sesame seeds, you can read more on it below.
- Lemon Juice: As you know from my other posts, fresh lemon juice is always my preference, but if you only have bottled, that works too!
- Garlic: This gives the hummus another great layer of flavor.
- Fresh Parsley: Perfection in this recipe, fresh parsley adds flavor but also a really great layer of freshness.
- Salt: I’m calling for kosher salt in this recipe, so if you plan on making it with table salt, you will want to start with half the amount called for.
Ninja Blender & Food Processor
How to Make Hummus
The best part about this recipe is how easy it is to make. If you keep the ingredients on hand, you can make this for guests last minute. For the full recipe including all of the measurements, scroll to the recipe card at the bottom of the post.
- Combine ingredients. Add all of your ingredients to a food processor.
- Blend. You are going for a smooth and creamy consistency. Scrape down the sides to get all of the chunks.
What is Tahini
If you aren’t sure what Tahini is, it’s basically the peanut butter of sesame seeds – just roasted blended sesame seeds. It adds great flavor to hummus.
It keeps for some time, so I like to keep a jar in my refrigerator for whenever I want hummus. It is also great to make salad dressing.
Tahini Paste
Canned or Dry Chickpeas
You can use either dry chickpeas that have been soaked and cooked, or you can use canned chickpeas.
If you are going the dry chickpea route, you will need 1 cup to make the 3 cups of cooked chickpeas needed for this recipe.
Otherwise, you will need a 29 ounce can of chickpeas, drained and rinsed. While you are at the store, buy an extra can or two to make my Roasted Chickpeas.
Storing Fresh Parsley
As mentioned above, this is a great recipe to make last minute. But it means having fresh parsley on hand.
Parsley actually keeps for quite some time in the refrigerator if stored properly. I always have some in my refrigerator because it makes for such a pretty garnish in my photos.
- When you get home from the grocery store, cut off the bottom inch of your parsley.
- Place in one inch of water.
- Cover with a plastic bag and store in the refrigerator for two weeks. (Sometimes it will even last longer if you change the water out.)
Adding Other Flavors
You can add different flavors to this homemade hummus recipe to change it up.
- Cayenne Pepper: A little cayenne pepper would bring a nice kick to this recipe. Start with 1/4 teaspoon, taste it, and determine if you want more.
- Ground Cumin: Adding ground cumin will bring a nice smokey flavor to your hummus recipe! Start with 1/2 a teaspoon and then add more to taste.
- Roasted Garlic: Roast an entire head of garlic and make this roasted garlic hummus.
- Artichokes: Add 1/2 a cup of drained artichoke hearts for artichoke hummus.
- Roasted Red Peppers: Make roasted red pepper hummus by adding 1/2 to 1 cup of roasted red peppers.
What to Eat with Hummus
Hummus can be enjoyed with many different things. If you are making this recipe for a party or gathering, I suggest serving it with a few different things that are great for dipping. You can also use it in other recipes like my Hummus Pasta or spread on your favorite wrap or sandwich.
- Raw fresh vegetables like carrot sticks, cucumber slices, and red, orange, or yellow peppers.
- Crackers, pita chips, or pretzel thins
- Pita bread, flatbread, or naan bread
Storing and Freezing Homemade Hummus
This recipe will make about three cups. So if you aren’t having a party, you can keep it in your refrigerator and eat leftover hummus within seven days. Always rely on your taste when it comes to leftovers. Ingredients vary, so if it tastes off, trust that and toss it.
You can also freeze the leftovers! Store in an airtight container with room for it to expand. Store in the freezer for up to three months.
FAQ
Yes! It is also dairy free, vegetarian, and vegan.
Absolutely, just leave some room for it to expand in your container.
It will be best kept fresh in the refrigerator for up to one week.
Hummus Variations
Because of the simplicity of hummus, you can make all types of hummus. These are two of my other favorites:
If you make this delicious hummus recipe or any of my other recipes, please leave me a comment and let me know what you think!
Homemade Hummus Recipe
Ingredients
- 29 ounces chick peas drained and well rinsed
- 1/3 cup tahini
- 1/3 cup lemon juice
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- 3/4 to 1 teaspoon kosher salt if you use table salt, start with half the amount called for
Instructions
- Combine all of the ingredients in a food processor and blend until smooth. If chunks remain, scrape down the sides and continue to blend until smooth.
- Taste and add more salt as needed.
Shirley says
How long do you think tahini is good to use?m. Mine is years old, always kept in fridge
Maybe list some recipes to use it further? Or I guess just hunt up mid- east recipes?
Hi Shirley! I’m hesitant to tell you how long you should keep yours, but I will tell you that I keep mine a VERY long time. A little research suggests between 6 months to a year. And I would suggest a homemade salad dressing with it, otherwise, I found this list.
martha says
13 g of carb for how much?
Sorry about that Martha! It is for 1/4 cup. The post is updated now.