The Easiest Way to Make Homemade Hummus
Hummus is the franchise player for food that’s both simple to make and tastes awesome. I sometimes joke that I could eat my weight in hummus if I had to. That’s how much I love it. So I’ve tried a lot of store-bought hummus and have come to one conclusion – they all taste like you bought them in a store.
And the truth is, hummus is super easy to make at home if you have a food processor or food chopper. I had never dabbled in making my own hummus until we got a Cuisinart Food Processor as a wedding gift, and I’ve never looked back.
You basic hummus is composed of Chickpeas, Olive Oil, Tahini, Lemon Juice and Garlic. With these 5 core ingredients, you have a tremendous base to work from for adding other flavors. To get to the perfect hummus recipe, I have done a ton of tweaking of the ratios of those five ingredients to get to what you have below.
Basically, I like it garlickly, if you didn’t know already. I also like it smooth with a really bright flavor. So we’re going to need several cloves of garlic and a fresh lemon. Good quality extra virgin olive oil is also a must.
Now smooth is a little different story. A strong food processor that can break up the chickpeas is an obvious first start. Some recipes add water…but I don’t like how that dilutes the flavor. Another popular technique is to peel the little skin off of the garbanzo beans one by one. Yep, individually pinching every single chickpea to get off that fibrous outer layer.
I make a lot of hummus at one time so that’s going to take forever. My solution? The microwave. Stick the chickpeas in a bowl and microwave for 1 minute to cook and break down that outer skin. Creamier hummus…problem solved.
As I said, this is a great base. To take it to the next level, I’ll add in that teaspoon of Tamari (A variety of Soy Sauce. See my Assumptions page for more detail) to give it some meatiness.
A couple of kalamata olives (chopped with the garlic) is also a favorite as it really boosts the olive flavor. Other Variations:
- Add in 2 teaspoons of toasted and ground cumin and coriander seeds along with a handful of chopped parsley
- Roast up a red pepper, squeeze dry and chop up
- Give it Indian flair – Add in curry, red pepper and turmeric to the mix
- 1 28 ounce can Chickpeas
- 4 cloves Garlic
- 3 ounces Lemon Juice
- 4 ounces Extra Virgin Olive Oil
- 3 ounces Tahini
- 1 teaspoon Tamari
- Pulse the garlic in the food processor to chop it well. Scrape down the bowl
- Drain and rinse the chickpeas. If you would like, microwave them for about 30 seconds. Pour them into the food processor
- In a separate measuring cup, combine the lemon juice, extra virgin olive oil, tamari and tahini and add to the chickpeas. Pour in the tahini last to make it easier to pour them all out. You could always do this separately in measuring spoons.
- Blend for 30 seconds. Scrape down the sides of the bowl and then run for another couple of seconds