Hummus is an incredibly versatile dish that can be used as a spread on crackers, in a wrap, on a sandwich, or as a dip for veggies and pretzels. I am so thankful that both of my girls like it because it is the perfect way for me to ensure they’re getting protein at lunchtime. They especially like when I put 
hummus and cheese on a whole-wheat tortilla and wrap it up (we call it a roll-up). I also sometimes add extras like carrots (for my 5-year-old), pieces of leftover bacon (for my 3-year-old), and chopped homegrown tomatoes or cucumbers (for me).
You can buy hummus (that will surely have preservatives in it) at the store or you can try this homemade version, which is very fresh tasting and has ingredients that you can adjust depending on your preferences. You can store it in the fridge for about a week or make a big batch and freeze some for another day!
- ¾ cup dried chickpeas or 2 cups canned (rinsed)
- water
- ⅓ cup cooking liquid (that is left after boiling dried chickpeas)
- 3 or 4 tablespoons of lemon juice, to taste
- 3 tablespoons tahini (ground sesame seeds – usually found near the peanut butter in the grocery store)
- 1 clove of garlic
- 1 tablespoon olive oil
- ⅛ teaspoon of salt (or more if preferred)
- If using dried chickpeas pick over and rinse them. Put them in a Tupperware container or bowl with water to cover by 2 inches. Soak them in the fridge overnight. The following day rinse them again and then put them in a small pot with fresh water to cover by 2 inches. Bring to a boil and then simmer for 90 minutes. Reserve the cooking liquid.
- If using canned chickpeas rinse them with water.
- In a food processor combine the soft chickpeas, ⅓ cup cooking liquid (or fresh water if using canned chickpeas), lemon juice, tahini, garlic, olive oil, and salt. Blend until smooth and add more liquid if a thinner sauce is preferred.
- Garnish with paprika if serving as a dip.
Just made this today, I didn’t have any tahini but I don’t like hummus without it. I have tried just using sesame oil and it didn’t taste good, so I used 3 tbls of peanut butter and mixed some sesame oil in it in place of the 3 tbls of tahini and it is really good. it tastes almost like original hummus with a small hint if peanut. It’s a good substitute just in case anyone was wondering about needed tahini.
Thanks Elizabeth! I was reading this recipe thinking “Dang. I don’t have tahini and it is sleeting outside. I really want to make this tonight.” Off to try it with peanut butter and sesame oil instead!
I hope it works out for you and tastes good to you!
I love roasted red pepper hummus…Would you just add some roasted red peppers before you process everything?
Hi Allison. Yes, that has worked for me. I roast a pepper and add about half of it before processing. It does change the consistency a bit. ~Amy
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Question? I says to combine the soft chickpeas, does that mean i’m supposed to cook them first before putting them into the processor? I will be using canned chickpeas. Want to make this tonight so it’s ready for tomorrow, Easter Sunday!
No need to cook canned chickpeas. Just give them a good rinse.
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Hey Elizabeth, this recipe is great! I blogged it and are sending people your way!
http://www.sarahmarieclicks.com/blog/hummus-100-days-of-real-food-recipe/
Oops, I threw out the liquid I cooked the beans in. What do I substitute with? Water?
Hi Sarah. Sorry, sometimes it takes us a few days to work through all our blog comments. How did it turn out? Did you just add water? ~Amy
[...] excited! ), orange slices, heese (chopped yourself), smoothies, carrot and cucumber slices with hummus (our coop is trying out a new homemade hummus this week, but I have provided our favorite recipe in [...]
Silly question… when “picking through” the chick peas? What are we picking for?
Hi Christine. It is just chick pea quality control. You are picking out the ones that don’t look quite right. Also, if you are buying from bulk bins, there could be stones or debris in the mix.
~Amy
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