Now that we are all staying home, I thought you might appreciate an opportunity to get adventurous in the kitchen and make this addictive homemade hummus. Then gather the family around the table for some real face-time while sharing this nutritious snack!
Hummus is very popular in the Middle Eastern cuisine around the globe. Chickpeas or Garbanzo beans, the main ingredient of traditional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6 and other nutrients. Learn more about Chickpeas nutritional values at wikipedia.
Tahini is another major ingredient in this highly addictive homemade hummus recipe. I recommend including it, although you can omit it if you’re allergic to sesame seeds. You can buy tahini at any grocery store. Those who would like to take it to the next level of personal culinary performance, can consider making the tahini from scratch. It may sound difficult and be intimidating but, in reality, it’s surprisingly easy.
Take pleasure in preparing this homemade hummus of Middle Eastern origin from scratch, save money in the process, and amaze your family as they indulge in this super-creamy and addictive snack. Of course, you’ll want to serve it with a nutritious plateful of your favorite fresh vegetables and some toasted flatbread. There are many varieties of flatbread to choose from, so experiment. Toasting the bread makes is easier to scoop up a scrumptious mound of hummus and reduce double-dipping!
Homemade hummus is a perfect appetizer to offer with Mediterranean or Middle Eastern dishes like for example Bulgur salad.
Highly Addictive Homemade Hummus
10
1/4 cup25
minutes5
minutes246
kcal30
minutesThis highly addictive homemade hummus recipe is very easy to make. Especially the second time if you choose to make your own tahini base, which I personally prefer. Serve it with your favorite fresh vegetables and some toasted flatbread.
Ingredients
- Tahini
1 cup Sesame seeds
4 tbsp Olive oil
- Hummus
540 ml Chickpeas, 1 can
1/4 cup Tahini (homemade or store-bought)
1/4 cup Lemon juice (from 1 lemon)
1 clove Garlic, minced
2-3 tbsp Extra virgin olive oil
1/3 cup Water, icy cold
1/5 cup Pine nuts
1/4 cup Parsley
1/2 tsp Ground cumin
1/3 tsp Salt
1/2 tsp Paprika
Directions
- Tahini
- On the stove-top, over medium-low heat, toast sesame seeds for 3-4 minutes in a non-stick pan. Stir continually so the sesame seeds don’t burn. No oil is required. You will know they are done when the color of the seeds becomes light brown and they start emitting a nutty fragrance.
- Remove the pan from the heat and let toasted sesame seeds cool down for a few minutes.
- Add them into a food processor or blender and process until they form a crumbly consistence – about 1 minute. A low setting on the blender should be fine, but base your judgement on the coarseness of appearance, using my picture as an example.
- Add the olive oil, about a quarter at a time, and process until ultimately smooth, creamy, and pourable – about 3-4 minutes. If your machine doesn’t create the perfect consistency in a single processing, stop the machine and, with a spatula, push down any mixture sticking to the sides of the blender. Then restart until the desired consistency is achieved … that’s all there is to it! It’s ready.
- Reserve ¼ cup of tahini for hummus preparation.
- Pour the remaining tahini in a glass jar, cover with a lid and store in the refrigerator for up to 3-4 weeks.
- Hummus
- Prepare the ingredients.
- Drain the chickpeas and reserve the liquid from the can. Remove skins from the chickpeas. This step is optional as it is a bit time consuming to “undress” every pea. But if you decide to go for it, you will achieve a much creamier texture in your final product.
- Place “naked” (or not) chickpeas in a blender or food processor. Add tahini, lemon juice, olive oil, minced garlic, salt and reserved liquid from the chickpeas (about 1/5 cup).
- Blend for 3 to 4 minutes on low until thoroughly mixed and very smooth. Pause intermittently to check the consistency of the hummus mixture. Add icy cold water if it is too thick. Use a spoon or spatula to push down any mixture sticking to the sides of the blender. At the very end, add a bit of olive oil to make the hummus even creamier and pulse-blend to achieve your desired result.
- Serve in a bowl. Create a swirl in a center of the hummus bowl where you can add some olive oil. Garnish with pine nuts, parsley and a pinch of paprika.
Notes
- Hummus is a highly customizable dish. You know that by seeing the variety of different types and flavors in your favorite deli. There are even ethnic variations. So, feel free to try anything that you might find intriguing or tantalizing to your own palate – like caramelized onions, roasted peppers, or sun-dried tomatoes, to name a few.
- You can store hummus leftovers in the refrigerator up to 1 week.
- You can store tahini leftovers in the refrigerator up to 3-4 weeks and make another batch of hummus any time when you feel like it.
Nutrition Facts
10 servings per container
- Amount Per ServingCalories246
- % Daily Value *
- Total Fat
16.3g
25%
- Saturated Fat 2.1g 10%
- Cholesterol 0mg 0%
- Sodium 97mg 5%
- Potassium 451mg 13%
- Total Carbohydrate
29.6g
10%
- Dietary Fiber 8.6g 32%
- Sugars 5.1g
- Protein 10.3g 20%
- Calcium 6%
- Iron 20%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Hey Minty Tomato!
We tried your hummus recipe. Great ‘adventure’ b/c I never made hummus before. It was easy to make, but what I appreciated most was the velvety smooth texture of the end result!
Looking forward to trying another of your recipes soon!
Wonderful! I am glad you tried this recipe, James. Thanks for your comment!
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