Easy Homemade Hummus
Servings: 8
Calories: 123kcal
Easy Homemade Hummus comes together in less than 10 minutes! But that doesn't mean the taste is anything less than sensational! So simple and incredibly delicious! You'll never get the store-bought variety again!
Print Recipe
Equipment
- Food processor, or blender
Ingredients
- 1 16 oz can chickpeas garbanzos, in water
- 4 cloves garlic whole
- ½ cup tahini
- 2 tablespoon lemon juice fresh, usually from 1 large lemon
- ¾ teaspoon Kosher salt
- 2 tablespoon extra-virgin olive oil plus extra, for garnish
- black pepper for garnish
- vegetables cut, such a red, green, and yellow bell peppers
- baked pita chips see NOTES for preparing them
Instructions
- Drain the chickpeas into a microwave-safe bowl. Pour the liquid into a measuring cup (you should have close to 6 oz). Place the chickpeas into the bowl. Pour half of the liquid in with the chickpeas, reserving the remaining liquid.
- Add the garlic to the bowl. Cover with paper towels and microwave on HIGH for 4½ minutes. Use hot pads or a kitchen towel to carefully remove the bowl from the microwave.
- Transfer the chickpeas, garlic, and any liquid from the bowl to a food processor or blender. Add the tahini, lemon juice, and sea salt. Process or blend until puréed, usually 1 to 2 minutes. You may need to scrape the sides down with a spatula during this process.
- With the motor running, slowly pour the olive oil through the tube (or top of your blender). Once fully incorporated, check the consistency. If too thick, turn the processor/blender back on, and more of the reserved liquid in small increments until the desired consistency is reached.
- If serving immediately, transfer to a bowl. Use the back of a spoon to create little valleys on the surface of the hummus. If desired, drizzle extra-virgin olive into the valleys and sprinkle on freshly ground black pepper. If not serving immediately, store in an air-tight container in the refrigerator for up to 1 week.
Video
Notes
If using dried chickpeas, follow the instructions on the package for soaking and cooking them. When cooking the chickpeas, toss in the garlic cloves. Save about ½ cup of the water to use when puréing the hummus.
If desired, add 1 to 2 tablespoon of chopped roasted red pepper or chopped sun-dried tomatoes (in oil).
The hummus can be made several days in advance. We recommend letting it sit out for about an hour before serving.
Hummus can be frozen for up to 4 months. Allow to completely thaw and come to room temperature before serving (this will take a few hours).
How To Make Baked Pita Chips: Preheat your oven to 375°F. Use a pizza cutter to cut several pitas into triangles. Brush the triangles with olive oil and sprinkle a little salt and pepper all over. Bake until crispy and lightly golden, usually 5 to 7 minutes. Serve at once or cool and then store in an air-tight container for 1 to 2 days. If they stay in the container too long, they may become soft. If so, simply crisp them up in the oven again.
Nutrition
Calories: 123kcal | Carbohydrates: 4g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 224mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg