This popular homemade hummus recipe is super easy to make. There are some store brands that are tasty, but I love that I can whip up a batch homemade in 10 minutes or less and ditch the preservatives.
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This popular hummus recipe is super easy to make. There are some store brands that are tasty, but I love that I can whip up a batch homemade in 10 minutes or less and ditch the preservatives.
Blender or food processor? Personally, I prefer using a blender. Why? I find with a food processor the ingredients get flung to the outside of the bowl and I have to keep bringing them back into the center with a silicone spatula. But with a blender the mixture remains close to the blade. So to me, a blender does a much better job of making the hummus smooth with less effort.
Purists might insist on preparing their own garbanzo beans (chickpeas), but I don't want that fuss. This is a basic hummus recipe using canned garbanzos. From here it's easy to expand by adding new ingredients, such as avocado, jalapeno peppers, even beets. Get creative!
How to make this homemade hummus recipe
- Freshly-squeezed lemon juice
- Garlic clove
- Ground cumin
- Kosher salt
- Chickpeas (aka garbanzo beans), canned
- Olive oil
How to serve Hummus
Prepare and serve this recipe as a dip with flatbread crackers, fresh pita bread or pita chips, or a soft sliced french bread. It makes a great dip for fresh veggies, too.
Hummus makes a great spread for pita bread sandwiches, too.
Feel like something a little different for breakfast? Spread some hummus on toasted bread or English muffin, or sprinkle on some crumbled bacon, and top it with a poached egg - yum!
More easy appetizers
If you're looking for easy yet yummy appetizers, try this Best Guacamole Dip (I get nothing but rave review when I serve it).
No Fuss Homemade Hummus
- ¼ cup freshly-squeezed lemon juice
- ½ cup tahini stir before measuring
- 1 large garlic clove
- 1 tablespoon ground cumin
- ½ teaspoon Kosher salt
- 15 ounces prepared, cooked chickpeas (garbanzo beans) drained, but retain the liquid
- ¼ cup olive oil
- 2 pieces sundried tomatoes in oil
- ⅛ teaspoon cayenne pepper
- paprika for garnish
- Blend or process on high. Keep blending/processing until the mixture is completely smooth. Add additional bean liquid to get the consistency you want (this will also help keep the blender contents moving).
- Transfer the hummus to a serving bowl.
- Remove the sundried tomatoes from the jar and let them drip excess oil back into the jar a bit. It's okay to have some residual oil.
- Top the hummus with the chopped tomatoes, dust it with paprika and serve.