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.
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
[...] all it is is a little homemade hummus (I make it like this recipe from 100 Days of Real Food, but add it roasted red pepper and basil), topped with smeared avocado, [...]
[...] (good with hummus or ranch [...]
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.
[...] below, only 35 calories per tablespoon, all Real Food and Organic! It’s taken right from 100 Days of Real Food. Thanks [...]
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
[...] * Carrot Sticks and Hummus Dip [...]
[...] making my own hummus from this recipe, I can no longer buy hummus at the store. I now just buy a big bag of chick peas in bulk and have [...]
I made this today but it’s extremely grainy. Any tips to make it smooth?
Hi Kelli. Did you omit anything form the recipe? Was the texture different from others that you’ve had?
No, I didn’t omit anything, even added extra oil and water to smooth it out. Yes, the texture was much different than any hummus I’ve had. It wasn’t chunky, but grainy.
This is a great, simple recipe. I use canned garbanzo beans, but only one can. Two cans made way too much hummus, and I end up throwing most of it out. Also, I buy the “tahini sauce” from Trader Joe’s because it has lemon and garlic in it. I still add the additional lemon and garlic, and it turns out wonderfully flavorful. When I first made it, I felt it was a bit bland, so the tahini sauce made a huge flavor improvement.
[...] use. I made two different types of hummus. The first, from 100 Days of real food, can be found here. It’s good, but I found the tahini extremely over powering. I couldn’t taste the [...]
This recipe was my first try at making hummus, and it turned out great! I did add two more cloves of garlic and a little more salt. This recipe does make a large amount, can it be frozen and still be tasty?
HI Lisa. Yes, you can definitely freeze it.
~Amy
We can cook chick peas in 20 minutes using pressure cooker which is available at indian grocery stores (patel brothers).we can cook all lentils in very less time.I hope you find it very useful.
[...] and sauces like hummus, tzatiki, soy sauce, maple syrup, mustard, and homemade salad [...]
[...] if that’s the case I would recommend introducing some new and different “real food” dips like hummus, homemade ranch, or even organic low-sodium soy sauce. Just remember even though this condiment may [...]
[...] celery. If your kids aren’t into raw veggies try offering them with a dip like homemade ranch or hummus. You could also try making your own real “veggie chips” with our Kale Chip recipe. [...]
Can I do this in the blender if I don’t have a food processor?