An easy recipe for delicious homemade hummus. Serve it with cut up veggies for a healthy, filling snack.
This easy homemade hummus recipe produces fresh-tasting, creamy, very flavorful hummus.
Why make homemade hummus?
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 hummus brands have a slightly sour aftertaste which I really dislike.
With this homemade hummus recipe, you’re guaranteed fresh, tasty hummus, and you know exactly what goes into it.
Is hummus healthy?
Hummus is not a low carb food, and it’s not paleo. But in small quantities, I do consider it healthy. It’s high in healthy fat and in fiber, so its impact on blood sugar shouldn’t be too bad (but check for yourself of course). Hummus is also high in protein, iron, vitamin B6 and magnesium.
How to serve homemade hummus?
I usually serve homemade hummus with cut up veggies. This is a significant – and healthy – departure from how I used to eat it back in Israel, when we would sop up the hummus with warm pita bread (but oh, how delicious that was!)
You can also serve this homemade hummus with gluten free almond flour crackers.
How long can I keep hummus in the fridge?
Lacking preservatives, homemade hummus keeps in the fridge in an airtight container for up to 4 days. But I don’t think you’ll have too much trouble polishing it off way before that. 🙂
More chickpea recipes you might enjoy
If you don’t mind legumes, I think you are going to love homemade falafel. It’s not an easy recipe, but it’s so very flavorful! These chickpea cakes are another variation, pan fried rather than deep fried. They are excellent.
And if you’re in the mood for Indian food, you should definitely try this tasty and easy recipe for chana masala.
- 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.