Wholesome Recipes

homemade hummus

We eat a lot of hummus so rather than picking up store-bought I came up with an easy recipe to make homemade hummus. Besides tasting way better it doesn’t contain vegetable oils and other ingredients that aren’t good for us.

Homemade Hummus: our go-to snack food

During the week hummus is our go-to snack food between meals or in the evening after a late trail run. I pull out pre cut veggies for dipping and that’s what we munch on until dinner is ready. Hummus and veggies is so much healthier than chips and eating handfuls of salty nuts. Making a bowl of homemade hummus for our weekend guests is a no-brainer. Along with a few cheeses, hummus loaded with pine nuts, peppers, green onions, and toasted baguette is always a crowd pleaser. What I like about this recipe is that you can dress homemade hummus up or down. For example if I’m serving it to guests I get really creative, adding fried sage, green onion, peppers, and the like. My additions are a suggestion or guideline. Feel free to omit or add in what you’d like!

How to make hummus

Start with chickpeas or garbanzo beans. If you have time I recommend soaking dried chickpea or garbanzo beans. Canned vs. dried and soaked is huge but that said you can certainly go with BPA free canned beans and have delicious homemade hummus. If you’d like to soak your beans, place in a bowl, cover with water, and allow to soak overnight. Rinse, and cook them in water until they are soft. The best hummus is super creamy so for that reason I always remove the skins on my beans. I know what you’re thinking. {What? No way, that will take forever and I don’t have time} It actually doesn’t take as much time as you might think and it’s really worth doing. If you leave the skin on your beans the texture of your hummus won’t be as creamy. Ask for help or take the extra 10 minutes to do this step yourself.
Tahini and lemon are the first ingredients to go in the blender or food processor. Mix until creamy and then add your garbanzo beans, garlic, and olive oil. Add extra lemon, water, or olive oil if needed for desired consistency.
Plate your hummus and get creative! I like to drizzle my hummus with olive oil and top with toasted pine nuts, green onion, and red pepper. You can also try feta, crispy sage and prosciutto, yum! Serve with toasted baguette or pita bread, roasted root vegetable chips, or raw vegetables.

Thanks so much for visiting! This post contains affiliate links which means if you choose to purchase an item I would receive a small amount of compensation to help support my website. I only link products that I personally own or items that I love.

Homemade Hummus

Hummus is healthy and makes a perfect appetizer especially when you don't have a lot of time to prepare something. Serve hummus as is with some veggies on the side or load it up with green onion, pine nuts, and red pepper. Make sure to have a baguette on hand for serving!

15 ounce can chickpeas or garbanzo beans (~ or 1 1/2 cups dried chickpeas soaked overnight)
2 gloves garlic
1/4 -1/3 cup lemon juice (one lemon)
1/4-1/3 cup tahini
3 tbsp olive oil
2 tbsp water, optional
2 tsp salt or salt to taste
paprika, pinenuts, green onion, red pepper for garnish

Starting with chickpeas or garbanzo beans, you can soak your chickpeas overnight or simply purchase canned. Remove the skin from the garbanzo beans. Sounds laborious but it's simple and doesn't take as much time as you might think. You can skip this step if you want. The taste will still be good but the texture won't be as creamy.
Juice the lemon and place in a food processor along with the tahini. Whip this mixture prior to adding your beans.
Add garlic, olive oil, salt, and lemon. If you are sensitive to raw garlic, saute for about a minute in olive oil. Blend until smooth.
Add garbanzo beans, reserving 1/4 cup for garnish. Blend the mixture and add a tablespoon of water if you need to for desired consistency.
Plate your hummus, add a dash of paprika, and desired toppings. If you are adding pine nuts, I recommend gently sauteing them with your favorite course salt. Serve hummus with assorted veggies or toasted baguette.