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August 4, 2010
74 Comments

Traditional Hummus

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

Course: Appetizer, Lunch, Side Dish
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

If using dried chickpeas, this recipe will take a little longer, but it's worth it! You can shorten the time by using canned. 

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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

  1. 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.

  2. If using canned chickpeas rinse them with water.
  3. 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.
  4. Garnish with paprika if serving as a dip.

Recipe Notes

We recommend organic ingredients when feasible.

Reader Interactions

74 Comments

  4. 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 :)

    Reply

    • 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.

      Reply

  5. 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!

    Reply

    • 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!

      Reply

    • I dont use tahini as it is costly, i just use a bit more olive oil and lemon juice… SOOO Yummy

      Reply

  8. I have looked for some information of this topic for the last several month. Your blog is greatly treasured.2

    Reply

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