Homemade Hummus

How to make

Hummus is a nice healthy snack, and it’s quick to make. I’ll even have it as a light dinner sometimes. Let’s take a quick look at some of the ingredients.

• Chickpeas (or garbanzo beans): Chickpeas are the base for hummus; they can be cooked from scratch dried beans or use canned beans. Cooked from dried beans will have a great texture and flavor, here’s a guide on how to cook chickpeas from scratch. But the convenience of using a can of garbanzos wins out for me almost every time. Rinse and drain the canned chickpeas thoroughly. I also have an easy way to doctor up a can of chickpeas a little lower in the post if you want them to be a little more flavorful.
• Tahini: Tahini is a paste made from sesame seeds; I find that it tastes a bit like peanut butter. You can make hummus without tahini if you’re allergic to it; just substitute equal parts peanut butter or sunbutter.
• Lemon juice: Be sure to use fresh lemon juice and not the bottled stuff. And, if you like a lemony hummus, feel free to add more.
• Garlic: If you like a strong garlic flavor, feel free to add more than one clove. You can also use roasted garlic for a mellow umami flavor.
• Olive oil: The rich smooth flavor of olive oil gives hummus it’s lovely texture. And, olive oil is so healthy with its high percentage of monounsaturated fats, which are considered heart-healthy, along with potent antioxidants called polyphenols that can help reduce inflammation. I like to drizzle on a little extra when serving; it looks pretty and adds to the flavor.
• Water: Start with 4 tablespoons water and add more if needed to give it a smooth & light texture. You can also use the chickpea can liquid, called aquafaba or broth in place of the water.

How to doctor up a can of chickpeas

If you want your hummus to have a little more flavor and soft creamy texture, you can doctor up a can of chickpeas in the same manner as cooking them from scratch. (This additional step is totally optional) Drain a can of chickpeas, rinse them well.

Place chickpeas in a pot and add:
1 cup of water
¼ cup olive oil
1 bay leaf
1 garlic clove, peeled
½ teaspoon salt
freshly ground pepper

Simmer on the stove for 20 minutes. Or, cook on low in a small crockpot. Check the water level occasionally, and if it’s getting low, add more water, 1 cup at a time.

Once they’re done, let cool, remove bay leaf, and pour chickpeas and their cooking liquid into an airtight container and store in the fridge up to 3 days. Cooked chickpeas can also be frozen in an airtight container for longer storage.

Once you have your cooked seasoned chickpeas, continue on with the smashing part.

Do I need to peel the chickpeas?

I see lots of recipes that tell you to peel the chickpeas for the smoothest hummus. And, while that may be true, honestly the difference between peeled chickpea hummus and hummus with the skins on is very minor, and not worth the time and effort to peel the chickpeas, in my opinion.

So, it’s up to you If you have some extra time and want the smoothest hummus, go ahead and peel them. But, don’t worry about it if you don’t want to take the time. I never do.

Storage

To store leftover hummus, place it in an airtight container and into the fridge for up to 5 days. Homemade hummus doesn’t last as long as store-bought, because it doesn’t have preservatives.

Hummus can also be frozen for a couple of months, though the texture and flavor may change slightly. Once it’s thawed, add in a bit of olive oil to restore the creaminess.

Serve it with some fun Baklava Thumbprint Cookies.

Is it healthy?

Yes, hummus is considered a healthy food. It’s nutrient rich with lots of protein, fiber, and vitamins and minerals, including folate, iron, and magnesium. Especially if you eat it with veggies!

Changes to the recipe

Think of this hummus recipe as a base and a canvas for all kinds of creativity. I mean, you can go to the grocery store and see lots of different ideas for flavors including:

• red pepper hummus: add some jarred or freshly roasted red peppers to the mix in the food processor, or simply chop up some roasted red pepper and place them on top.
• Top with roasted cherry tomatoes
• French onion hummus: blend in caramelized onion, and add in some roasted garlic as well.
• Pesto hummus: Top the hummus with basil pesto

Add in different herbs & spices like cumin, smoked paprika, cilantro, or chili powder.

Hummus without tahini: If you want to avoid the tahini swap in equal amounts of olive oil, peanut butter, or sunbutter.