Updated: April 2020
Hummus is one of my favorite spreads and dips and it pairs well with so many things—pita bread, celery, carrots, crackers. You name it! While you can snag a tub of hummus at the grocery store, making homemade hummus truly makes me feel like a top-notch chef.
I’m going to let you in on a little secret—hummus is so easy to make!
Yep, it takes less than 5 minutes to whip up hummus at home and it doesn’t require a zillion ingredients. A dash of olive oil, a few spices, plus a can of chickpeas, and you’re good to go!
Read to become a *master chef*? Here’s home to make homemade hummus in a jiff.
While traveling in Jordan, I was served hummus at just about every meal…even breakfast! While this was definitely a different kind of breakfast for me, a traditional Middle Eastern breakfast is quite savory, especially when compared to sugary pastries.
Hummus is truly a staple and brings so much flavor and zest to any meal!
I learned how to make it at Beit Setti in Jordan and loved the experience so much, that I now take the gals on the TBA Escapes “Ancient Wonders Jordan” Tour to the same cooking school!
Using fresh lemon, a good quality olive oil and sea salt will make the world of difference when it comes to flavor.
I love making hummus at home because a majority of store-bought brands contain additional ingredients to make the hummus last longer and to cut the cost of production.
There are so many different ways you can flavor hummus and change it up—by adding roasted red peppers, roasted garlic, even roasted eggplant. You can play around with other varieties once you have the base!
You’ll have to report back if you find a fave!
- 1 16 oz can of chickpea/garbanzo beans
- 1/4 cup liquid from can of beans
- 3-5 tablespoons of lemon juice*
- 1 1/2 tablespoons of tahini
- 1 clove of garlic, crushed
- 1/2 tsp sea salt
- 1/8 tsp cumin
- 1/8 tsp cayenne (you can add more if you LOVE spice)
- 2 tablespoons olive oil
Recipe + Preparation
- Drain beans of choice and set liquid aside
- Add remainder of ingredients to a blender
- Measure out 1/4 cup of liquid from beans and add to blender
- Blend until smooth (If needed for texture, add 1 extra teaspoon of olive oil)
*Lemons vary in size and bitterness. Start with 3 tablespoons then add more if needed for taste.
This hummus will last for 1 week if refrigerated in an air-tight container.
Dig in with some delicious crunchy vegetables like carrots, celery, or peppers for a fresh snack. Or, spread this hummus on a whole wheat tortilla with your desired toppings for a lunch option.