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Homemade Hummus is easy, simple and delicious.
I was at my friend Monica’s house last week and noticed a giant glass container filled chickpeas soaking in water on her kitchen counter. I can’t help myself from being nosy whenever I notice something out of the ordinary in someone’s kitchen. I had to know what she was going to make with them (by the way, soaking your own dried beans for recipes is unbelievably delicious if you’ve never tried it).
She told me she was simply going to eat them on their own or make homemade hummus. I was getting hungry just thinking about it. My hubby had been buying fresh hummus from a vendor at our local farmers’ market and couldn’t believe how unbelievable it tasted. Then the saddest day came for him when the “hummus man” stopped selling at the market and hubby had to come up with something to satisfy his fresh hummus jones. Since traditional hummus is made with only a few ingredients like olive oil, garlic, tahini and lemon, the quality of your ingredients are of primary importance, the chickpeas first and foremost.
I don’t always have time to soak my own chickpeas (which takes several hours), making canned beans a great option for homemade hummus, but no matter what you use I guarantee you’ll be shocked at how easy and inexpensive making your own hummus can be and totally worth the minutes it takes to prepare.
Even now, you can always find hummus in my fridge. It’s easy to make and stays fresh for over a week, so I don’t have to worry about having a healthy protein on hand that I know my kids love (even though it will probably all be eaten before a week is up). Whether I’m serving it as a dip with veggies, as a spread on a sandwich or even just to eat with a spoon straight out of a bowl (Chloe’s preferred method), hummus is a recipe that’s simple to prepare but packed with flavor!
Super Easy Hummus
Ingredients
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 Garlic Clove
- 2 tablespoon Tahini (can be usually be found right next to the peanut butter at your local grocery)
- 3 tablespoon lemon juice
- 1 Tsp kosher salt
- 1/3 Cup olive oil
Instructions
- Place all the ingredients except the olive oil in a food processor and puree.
- Add the olive oil and continue to puree until creamy.
- Serve.
Nutrition
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I don’t buy the tahini – I just throw in a couple teaspoons sesame seeds and it grinds up with the rest of the ingredients.
Oh the cumin is SO happening the next time I make this. Thanks for the tip!
I make almost this same recipe all of the time, and my 18 month old loves it (so does everyone else…)! He actually doesn’t care for store bought hummus because he loves his mama’s so much! My recipe includes a teaspoon of cumin and a teaspoon of corriander. Those spices add some great flavor.
Ignore this. I just saw the post above. Thanks!
Do you happen to know the shelf life of tahini? I’ve had an open container in my fridge for awhile and this post is inspiring me to try making it again. My litte one wasn’t a fan of hummus the first couple of times we tried it.
My little one loves chickpeas. She loves tahini. But she hates hummus. Frustrating!
I’m curious about the storage as well and how long it lasts.
How do you store your Tahini after opening it? Just curious.
We love hummus at our house too — I always thought it needed to be made with chick peas and tahini, but in Dreena Burton’s book, Eat, Drink and Be Vegan she has lots of yummy recipes that use cannellini beans or black beans too and a variety of butters (i.e. almond butter) or nuts (cashews, peanuts) in combination. This book is worth buying just for it’s hummus varieties.
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Funny, yesterday I made this same exact recipe using Cannellini beans instead. It’s considered the Italian version of hummus. Can’t wait to try this one!
I just made some with plain yogurt instead of tahini!!
You can also use a little all natural peanut butter. That’s what we do for our kids over 2.
Hi Meghna, I’ve made it without tahini, my nephew is allergic to sesame seeds. It tastes just as good, but yes the fresh lemon makes it.
My 2 year old’s favorite has always been hummus. Much like Chloe, she just sits and eats it with a spoon. I am dying to make this, but don’t have any tahini on hand, at the moment, so will have to wait. By the way, does this require 3 Tbsp fresh lemon juice, for the best flavor, or can bottled lemon juice taste okay in it?
I just started to make homemade hummus, it’s so easy.
Another good reason to make your own hummus is that the store bought hummus adds sodium benzoate as a preservative. Sodium benzoate and vitamin C combined together forms benzene, which is a known carcinogen. Not good for anyone especially small children. Sodium benzoate is added to alot of foods and beverages that kids eat, like fruit juices and jams/jellies.