An easy recipe for delicious homemade hummus. Serve it with cut-up veggies for a tasty, filling snack.
Although you can easily buy hummus at the store, not all of them are very good, and some have additives and preservatives. I’m not sure why, but many store-bought brands have a slightly sour aftertaste which I really dislike.
With this homemade recipe, you’re guaranteed a fresh, tasty dip, and you know exactly what goes into it. This recipe produces a fresh-tasting, creamy, and very flavorful dip. It’s perfect with cut-up fresh vegetables!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty dip. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Cooked chickpeas: It’s easy to use canned chickpeas, so that’s what I usually do. Just make sure to rinse them before using them in this recipe.
Fresh lemon juice: It’s best to use freshly-squeezed lemon juice, not the bottled stuff.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced does taste better.
Water: To thin the mixture out and bring it to the right consistency.
Tahini: This is often sold as “sesame seed butter.” Mix it well before using it, the oil tends to separate.
Salt: I use sea salt. If you use coarse kosher salt, you can use a little more of it.
Olive oil: Extra-virgin olive oil has the best flavor. But if you like light and fruity olive oil, you can use that.
For garnish: Paprika and chopped fresh parsley. These are optional, although they do enhance the dish.
How to make homemade hummus
It’s as easy as can be! Scroll down to the recipe card for the detailed instructions. But you simply process the first seven ingredients in your food processor, then garnish the dip with paprika and chopped parsley and serve.
Not a low-carb dip
How to serve homemade hummus?
I usually serve it with cut-up veggies. This is a significant improvement over how I used to eat it back in Israel, when we would sop it up the with warm pita bread (but oh, how delicious that was!). You can also serve it with gluten-free almond flour crackers or with thick slices of almond flour bread.
How long can I keep it in the fridge?
Lacking preservatives, homemade hummus keeps in the fridge in an airtight container for up to 4 days. So it doesn’t keep as long as commercial hummus. However, I don’t think you’ll have too much trouble polishing it off way before that. 🙂
More recipes that you might enjoy
These chickpea cakes are very similar to falafel, but they are pan-fried rather than deep-fried. They are excellent! And tahini sauce is another Middle-Eastern condiment that goes really well with vegetables as well as with meat and fish.
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Homemade Hummus Recipe
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 lemon, juiced
- 4 garlic cloves, minced
- 1/4 cup water
- 1/4 cup tahini (sesame seed butter)
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon paprika
- 1/4 cup chopped parsley
- Place the chickpeas, lemon juice, garlic, water, tahini, salt and olive oil in the bowl of a food processor.
- Process until smooth, about 2 minutes.
- Transfer to a serving plate. Sprinkle with paprika and garnish with chopped parsley.
- Serve with fresh cut veggies.