Hey there, fellow food enthusiast!
If you’ve been searching for a scrumptious, wholesome, and effortless snack, your search ends here.
Let me introduce you to the homemade hummus recipe that will curb your snack cravings and dazzle your guests at your upcoming get-togethers.
Did you know that the humble chickpea goes by many names across the globe?
Here in the United States, we call them chickpeas or garbanzo beans. Our Italian friends know them as Ceci beans, while folks in the Mediterranean might call them Egyptian peas or Bengal gram. These little legumes boast thousands of years of history, brimming with diverse traditions and flavors from around the world. But more on that later!
Despite the various names, one universal dish unites us all: hummus. Our recipe boasts a velvety yet thick consistency, bursting with zesty lemon and aromatic garlic. Plus, it’s brimming with fiber, folate, vitamin A, and potassium. Talk about a nutritional powerhouse!
Hummus is incredibly versatile too.
You can serve it as a dip with pita bread, crackers, or veggies, slather it on your sandwiches, or even jazz up a dressing or sauce.
Now, let’s talk about origins. The exact birthplace of chickpeas remains a mystery, but their history can be traced back to the Mediterranean, Central Asia, and India. Each region has crafted unique, mouthwatering dishes starring this versatile ingredient. Chickpeas can be found dried or hydrated and canned commercially after harvest.
In the Mediterranean, you’ll encounter delicious creations like hummus, chickpea salads, and falafel, while Indian cuisine boasts an array of vegetarian and vegan curries and stews featuring this magical bean. So let’s celebrate the culinary diversity of the chickpea and dig into some scrumptious homemade hummus!
The four main ingredients in hummus are:
- Chickpeas – use dried chickpeas or canned chickpeas, whichever time allows. Just remember, canned chickpeas often contain salt, so adjust for that!
- Tahini – There are a variety of tahini products in the grocery store. This toasted sesame paste can be store-bought or made from scratch. If making it at home, make sure it is blended smoothly, this will ensure the hummus you make is also smooth and creamy.
- Garlic – You know what they say; measure garlic with your heart.
- Lemon juice – Fresh lemon juice is always best. This recipe calls for ½ cup of lemon juice, which will be about 3-4 lemons, depending on their size.
Chickpea Showdown: Dried vs. Canned
Let’s talk about the star ingredient of our beloved creamy dip – chickpeas. When you’re strolling down the grocery aisle, you’ll likely come across two contenders: dried chickpeas nestled in bags and their canned counterparts.
So, how do you choose?
Well, it really boils down to your schedule and personal taste.
Dried chickpeas require a bit of a time investment, as they need to soak in water for 12-24 hours before being boiled to reach that velvety texture we all adore. If time is of the essence, canned chickpeas swoop in to save the day. These pre-cooked little gems are ready to use, although they might have a touch of salt and some preservatives.
When it comes to flavor, there’s not much difference between the two. However, the texture might vary depending on how tender you can get those dried chickpeas. Ultimately, it’s a battle between time and convenience, but rest assured, your hummus will be delightful with either option!
Taste Test Tip: Blend & Sample
To achieve the ultimate hummus flavor, take a moment to taste as you blend. Start with a small amount of garlic, give it a whirl, and sample. Remember, you can always add more, but once it’s in there, there’s no going back! Do the same with lemon juice – slowly drizzle, blend, and taste.
Aquafaba to the Rescue
Don’t be so quick to toss that liquid from the canned chickpeas, known as aquafaba! It’s a natural thickening agent that can come in handy if your hummus turns out a tad too thin. Set it aside, and you might find it’s the secret weapon your hummus needs.
A food processor is the only piece of equipment needed for this recipe. However, if you don’t have one, a blender works just as well.
This recipe is super simple to create! First, you’ll start by washing your garbanzo beans. During this process, remove as many shells or the “skin” of the chickpea as you can. This will create a much smoother hummus.
Then, add the garbanzo beans, tahini, garlic cloves, salt, and pepper in a food processor. Pulse until it’s combined.
While the food processor runs, slowly drizzle in the lemon juice until the mixture is combined and smooth.
If the hummus becomes too thick, you can always drizzle in a little water, one tablespoon at a time to your desired thickness.
Scoop the hummus into a bowl and garnish with your favorite olive oil, parsley, and maybe even more garlic. Serve with your favorite crudites or even Baked Polenta Chips!
If you’re a hummus addict like me, you know the many many ways to incorporate hummus into your meals.
Some ideas include:
- Salad dressings. Use hummus to flavor and thicken your next homemade salad dressing.
As a dip, serve with:
- Celery, carrots, radish, and cucumbers.
- Warm pita bread, crackers, or bagel chips.
- Replace mayo with hummus on your next sandwich or wrap.
- Use it as a thickening agent for a curry or soup.
If chickpeas aren’t your cup of tea, you can substitute cannellini beans or white beans in this recipe.
You can also adjust all the other ingredients as such:
- Add pine nuts for a nuttier flavor
- Add or eliminate garlic to adjust for your spice preference
- Use less tahini if you want a chunkier hummus
Is it worth making hummus at home?
The answer is a resounding yes! Homemade hummus is not only healthier and budget-friendly, but it’s also a breeze to make. Plus, you can have a blast recreating your favorite store-bought hummus flavors, like red pepper or roasted garlic, right in your kitchen.
Why is my homemade hummus not creamy?
No worries! To achieve creaminess, try adding tahini, lemon juice, or aquafaba. If your hummus is too thick, gradually mix in one of these ingredients until you reach the perfect consistency. Want to maintain the flavor? Opt for aquafaba, as it won’t alter the taste much.
Is hummus better with dried or canned chickpeas?
The debate could go on forever. While dried chickpeas boast superior flavor due to the absence of added salts and preservatives, the difference may not be noticeable to many. So, go with what’s convenient and easily accessible for you!
Whipping homemade hummus is a fantastic way to indulge in a tasty, nutritious snack without emptying your wallet. It’s packed with nutrients, highly adaptable, and sure to satisfy even the pickiest eaters. Plus, it’s a guaranteed crowd-pleaser at parties.
And don’t forget; you can use any leftovers for a midday pick-me-up or tuck them into your kid’s lunchbox for a delightful, healthy treat. Give it a try, and you might just bid farewell to store-bought hummus forever!
Easy Homemade Hummus
- 2 cans of garbanzo beans 15oz
- ⅓ cup tahini
- 3 cloves garlic
- ½ cup lemon juice
- Salt and pepper to taste
- Place the garbanzo beans into a strainer and wash with cold water.
- Take out as many of the loose garbanzo shells as possible.
- In a food processor, place the garbanzo beans, tahini, and whole garlic cloves.
- Turn on the food processor.
- While the mixture is being combined, slowly pour in the lemon juice.
- Continue mixing until hummus reaches the desired texture.
- Remove from food processor, serve, and enjoy!
My name is Noha.
I’m passionate about food, an avid traveler, and I love to explore new cultures and cuisines whenever I get the chance by sharing my recipes and experiences with my readers.
A big fan of exploring different cuisines and always looking for new and exciting flavors to explore. I’m especially interested in healthy eating and finding ways to make delicious dishes without sacrificing nutrition.