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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.
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Yum!! Thanks. I just found the BEST whole wheat tortillas at Sprouts the other day. I wish she made more products, but I’ll take what I can get for now. :-)
http://www.plandee.org/index.php?option=com_content&view=article&id=347:plan-d-products&catid=50:about-plan-d&Itemid=106
Interesting website…thanks for sharing!
I am a hummus fanatic! Will definitely be trying this recipe! Thanks for sharing it!
I have been making my own hummus for a while now, it’s fantastic! A little cumin and crushed red pepper add a nice little kick to it, for a change.
That would be good…thanks for sharing!
We have been making hummus for a couple of years and it’s great: easy, versatile, and tasty! Some of our variations, included adding fresh or dried herbs, adding roasted peppers, substituting 1/2 of the beans with black beans, or omitting tahini – aka not checking whether we have tahini at home when the need for hummus strikes :)
My husband and I were just having a conversation about wanting to try to make black bean hummus. We were both out of town this past weekend (on separate trips) and simultaneously tried it at restaurants without even knowing we were both eating the same thing! We both enjoyed it although my husband said his was more of a purple color and what I had was more black. I think I will have to try what you suggested by just substituting half of the beans for black beans. Thanks for the suggestion.
Homemade hummus is worth the time flavorwise and healthwise. I like mine with cumin, red pepper flakes and jalapenos. I’ll have to try it with black beans sometime.
Instead of using mayo, I use hummus in one of my favorite sandwhiches in which I spread hummus on the toasted bread (or whole wheat tortilla), then layer homemade pesto, spinach leaves, tomato slices and a slice of provolone cheese…so, so yummy!
Oh, hummus and pesto together (two of my favorite sauces)…I am going to have to try that!
Can’t wait to try this. But I could not find tahini in my grocery store. How necessary is it? Is there something that could be substituted?
I think it is pretty necessary…it is like peanut butter, but made with sesame seeds instead of peanuts. I supposed you could try to substitute with another type of seed or nut butter, but I think it is a key ingredient. I’ve never tried making it without though. Good luck!
I dont use tahini as it is costly, i just use a bit more olive oil and lemon juice… SOOO Yummy
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