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!
Traditional Hummus
If using dried chickpeas, this recipe will take a little longer, but it's worth it! You can shorten the time by using canned.
Ingredients
- ¾ cup chickpeas dried, (or 2 cups canned and rinsed)
- water
- 1/3 cup juices (that is left after boiling dried chickpeas)
- 3 tablespoons lemon juice to taste
- 3 tablespoons tahini (ground sesame seeds – usually found near the peanut butter in the grocery store)
- 1 clove garlic
- 1 tablespoon olive oil
- 1/8 teaspoon salt or more if preferred
Instructions
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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/juices.
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If using canned chickpeas rinse them with water.
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In a food processor combine the soft chickpeas, 1/3 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.
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Garnish with paprika if serving as a dip.
Recipe Notes
We recommend organic ingredients when feasible.
Hi,
I was just wondering if you have tried to make extra and freeze the rest. Do you think it would thaw well? Thanks!
Hi Jess. I freeze hummus and other bean spreads often. It works well. ~Amy
How long will this keep in the fridge?
Hi there. I think a week is about right. Mine never lasts beyond a couple days simply because it gets eaten. :)
Anyone know if you can make hummus without the tahini? Husband has a severe allergy to sesame.
You can try to replace it with almond butter. Personally, I put a litte more oil and no tahini. I put fresh herb or/and more garlic to give more flavor.
Which fresh herb do you use?
How long will the tahini keep? I can only find it in a large can.
Hi Cassie. I’ve kept it for months in the fridge. Be sure you mix it well after opening each time to combine the oil and solids. You may have to let it sit at room temp for a while in order to do this. ~Amy
This is excellent – so, so yummy! What a wonderful addition to our weekly veggie tray. My large family & I thank you very much!
How long does this last in the fridge?
Hello. I find this to be really useful for all those shelf life questions: http://www.stilltasty.com/fooditems/index/18898.
My Syrian grandmother taught me how to make hummus. It was one of the first things I learned to make. This recipe is similar to hers, though she does almost everything to taste (No measurements). Also, traditionally hummus is not made with olive oil, though it’s sometimes used as a garnish.