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Hummus Recipe

Hummus Recipe

Hummus was one of the most requested recipes. I tried to keep it as practical as possible. As always, I did not go into complex operations such as mixing these here, mixing them in a separate place, and then combining them in another container. You can do it easily as long as you have the necessary materials on hand. All you have to do is run the materials through the rondo.

So what should you do if you don't have a rondo? You can beat it in the mortar and pestle. If you don't have it, you can crush it in a mortar-like container with a canning bottle.

The most difficult part of the recipe, rather than the hardest part, is the removal of the shells. If you boil the chickpeas well, the skins will start to separate on their own. All you have to do is pull out the shells that are starting to separate one by one. This one-by-one separation process takes time as well. There are also those who make it without removing their skins, but when the skins are peeled, the consistency is smoother in my opinion. In short, it's worth your effort.

Hummus is a great appetizer to spread on bread like muhammara . Since it contains lemon, salt and garlic, you can store it in the refrigerator for a long time (about 2 weeks), in an airtight container. I haven't tried ice cream before, but I don't think it will taste the same. Instead, you can freeze the peeled chickpeas by labeling them as hummus, and after defrosting, you can pass them through the robot with the other ingredients in 2 minutes and serve them.

Hummus Recipe with Video

Ingredients.

  • 1 cup chickpeas,
  • 2 tbsp tahini,
  • Juice of 1/2 lemon,
  • 1/4 cup olive oil,
  • 1/4 cup lukewarm water,
  • 1 tsp cumin,
  • 2 cloves of garlic,
  • Salt to taste,
  • 2 tbsp olive oil, 3 tsps sweet chilli pepper and red pepper flakes for topping.

Preparation

  • Cook chickpeas in a pressure cooker until tender,
  • Peel the cooked chicked peas,
  • In a food processor process the chickpeas, tahini, lemon juice, water, olive oil, cumin, garlic and salt until creamy,
  • Transfer the mixture into a serving plate,
  • In a sauce pan heat olive oil for topping,
  • Add chilli pepper and cook for a few seconds, remove from the heat,
  • Top the hummus with chilli pepper and olive oil sauce,
  • Sprinkle pepper flakes on top.

Bon appetit...

  • Kevser : Absolutely👍🏻👍🏻 January 21, 2019 12:04 pm

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Za'atar Hummus Bowl

  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings

Ingredients

Deselect All

1 small to medium head cauliflower, cut into florets

1 red bell pepper, chopped

5 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

1 8-ounce block halloumi cheese

2 15-ounce cans chickpeas, drained (liquid reserved)

2 cloves garlic, minced

1/3 cup tahini, stirred

1 teaspoon grated lemon zest, plus 1/4 cup lemon juice

1/4 cup packed fresh cilantro

1 tablespoon za’atar, plus more for sprinkling

Sliced cucumbers, pickled beets and flatbread, for serving

  • Place a baking sheet in the oven and preheat to 450 degrees F. Toss the cauliflower and bell pepper with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread on the hot baking sheet and roast until just starting to brown, about 15 minutes. Meanwhile, cut the halloumi into 3/4-inch cubes and drain on a plate lined with paper towels. Pat dry with more paper towels.
  • Remove the baking sheet from the oven; push the vegetables over. Add the halloumi and drizzle with 1 tablespoon olive oil. Roast until the vegetables and halloumi are browned, 20 minutes.
  • Meanwhile, make the hummus: Combine the chickpeas, 1/2 cup reserved chickpea liquid, the garlic, tahini, lemon zest and juice, cilantro, za’atar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Process, scraping down the food processor once or twice, until the hummus is creamy, 1 to 2 minutes. Add more chickpea liquid if the hummus is too thick; season with salt and pepper.
  • Spread the hummus in shallow bowls. Top with the roasted vegetables, halloumi, cucumbers, pickled beets and flatbread. Drizzle with olive oil and sprinkle with more za’atar.

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Photograph by Andrew Purcell

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The Food Lab's Science of Great Hummus

Puréeing garlic in lemon juice and blending chickpeas while they're hot = hummus that's both smooth and flavorful.

hummus recipe sbs food safari

Making Tahini Sauce for Hummus

Canned vs. dried chickpeas for hummus, do you need to peel dried chickpeas for hummus, how to make your hummus extra smooth, the science of garlic flavor, why it works.

  • Puréeing garlic directly in lemon juice prevents the formation of sharp, pungent compounds, delivering smoother garlic flavor.
  • Dried chickpeas provide better flavor than canned.
  • Overcooking the chickpeas in water with baking soda makes them easier to blend.
  • Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

Sometimes recipes come off really easily, without a hitch. Other times they take lots of tweaking and planning. This is a rare case of a recipe that came out relatively easily, but was full of so much fascinating science that I ended up devoting a few extra days to it anyway. It ended up yielding an explanation of a technique that I'm going to be incorporating into countless recipes going forward. That's my favorite kind of recipe: one that delivers on deliciousness right now, and even more deliciousness in the future.

Serious Eats / Qi Ai

*If you impatient types wanna cut to the fun, science-y part, skip down to where I talk about The Science of Garlic Flavor, and see what it's all about. Just promise you'll come back and read up on the rest, okay?

Hummus is Levantine and Egyptian in origin, but the puréed mixture of chickpeas and sesame has been eaten all over the Middle East, the Mediterranean, and North Africa for centuries. Its flavor and relative ratio of ingredients vary wildly from region to region, but today I'm focusing on the version familiar in the US, which is made with tons of tahini and a touch of cumin.

The problem is, it's hard to find a perfect batch. Store-bought hummus typically has a great, ultra-smooth and -creamy texture, but it lacks flavor and is not easily customizable to our own personal tastes. Homemade hummus, especially when made with dried chickpeas, may have amazing flavor that we can play with any way we like, but it's quite difficult to get it as smooth as the store-bought stuff. So what if you want hummus that is smooth  and  flavorful?

J. Kenji López-Alt

I've spent the last couple of weeks soaking, peeling, boiling,  pressure-cooking , blending, puréeing, smashing, smooshing, occasionally trashing, and, of course, eating chickpeas to figure out all the tricks in the hummus book. Here's what I've learned so far. (And yes, there  is  a way to pack in both flavor and texture without the tedious task of peeling hundreds of individual chickpeas!)

The other day in my  post on roasted eggplant with lentils and tahini , I mentioned that the method of making tahini sauce in Michael Solomonov's  Zahav  is the best technique I've ever tried, and it works wonders for hummus as well.

While tahini may play only a small role in the hummus of, say, Lebanon or Greece, in the Levant it stands on equal footing with the chickpeas. Some recipes call for a ratio of almost 1:1, which means that great hummus  must  start with  great tahini sauce .

To make Solomonov's version, you start by putting whole, unpeeled garlic cloves—a whole head's worth of them—in a  blender  with a good amount of lemon juice and blending it to a pulpy purée. You then press the liquid through a fine-mesh strainer into a bowl. The first time I tried this, I was convinced that it was going to be incredibly, inedibly pungent and sharp. A whole head of raw garlic was in that bowl, after all!

To my surprise, I smelled the liquid and tasted it and found that, while it had a powerful, sweet garlic aroma, it had none of the harshness or raw, hot garlic bite you'd expect. Clearly this was something that was going to need further investigating, but for the time being, I moved on, promising that I'd come back to it later.

Finishing the tahini sauce is as simple as adding some ground cumin and store-bought tahini—sesame paste is one of those things that is simply easier and better to get store-bought than to try grinding at home—and thinning it out with water.

Tahini behaves in an interesting way when you add liquids to it. Out of the jar, it's pretty soft and flowing. As you add a little water or lemon juice, it'll first seize up and turn thick like cement. Continue adding water, and it'll eventually thin out into a pourable sauce. Whisking thoroughly between small additions of water ensures that the sauce is smooth, light, and lump-free.

Time to address the chickpeas. I started by tackling the obvious first question: Are dried chickpeas really better than canned?

A couple of quick blind tastings gave me an answer. The bland, tinny flavor of canned chickpeas can't compare to the full flavor of chickpeas that are cooked from dry before blending. But carefully rinsing canned chickpeas to remove excess liquid (it's the liquid that's the biggest culprit in that canned flavor), then simmering them for about an hour in fresh water with some aromatics, can work wonders, so, in a pinch, there are ways to make canned chickpeas better.

To cook my dried chickpeas, I tried a few methods, including soaking versus not (soaking overnight is a good idea if you remember to do it, but you can cook un-soaked dried chickpeas without a problem if you're willing to simmer them for an extra hour or so); adding baking soda to the soaking and cooking water (this raises the pH, which helps the chickpeas break down and soften more easily); and cooking them on the stovetop versus in the pressure cooker (the latter is great for speed-cooking, but it will also deepen the color a little, giving you a darker hummus).

I finally settled on soaking the chickpeas overnight with a little baking soda and cooking them in fresh water on the stovetop, with onions, carrots, celery, garlic, bay leaf, and some more baking soda, until tender. I then drained them, reserving a little cooking liquid to adjust the texture of the hummus.

Read enough recipes for hummus, and you'll start to note that those promising extra-smooth texture all have one thing in common: peeling the chickpeas before blending.

So I dutifully peeled an entire batch of chickpeas before puréeing them ( ...34...35...36...finally got one bite's worth of chickpeas done! ) and had some friends come over and taste them, side by side with a batch of hummus made from unpeeled chickpeas.

Yup, definitely smoother and lighter in texture. But let's be honest: Who the heck wants to peel that many chickpeas one at a time?

There's a much easier way to do it, for the record. Once you've cooked your chickpeas, transfer them to a bowl of cold water and massage them firmly between your hands. The skins should mostly slip off and start to float above the chickpeas, making them relatively easy to scoop out and dump in the compost.

Still, not having to peel them at all would be easier. It occurred to me that I might be letting my typical cook's instincts get the better of me in this situation. I'd been cooking the chickpeas until they were perfectly creamy and intact—the way I'd want them if I were serving them whole. But in this case, what if I just went all out and cooked the s$%& out of them?

I tried it, cooking the chickpeas until they were literally falling apart—skins, flesh, and all.

Bingo. Blending those chickpeas in the  food processor  turned out a hummus that was as smooth as store-bought.

I was happy with my results and all set to publish my recipe, when my buddy Chef John Fraser dropped a brand-new technique on me. I was having dinner at his restaurant, Nix (which, for the record, is the best vegetarian/vegan restaurant I've ever been to), and was amazed at how incredibly smooth his hummus was. Compared to his, mine felt like the sludge water in the bottom of a Death Star detention-level trash compactor. I asked him how he got it so darn smooth.

"We do it in the blender," he told me. Because of their vortex action and high-power, low-torque blade motion,  blenders  can purée foods much more efficiently than a food processor can.

The problem is that they don't work very well for pasty, viscous things like hummus; the hummus sticks to the side of the blender jar and never really comes in contact with the blade. So what was John's secret?

Blending it hot.

It seems so obvious in retrospect. Starchy, viscous liquids get firmer as they cool. Up to this point, I'd been cooking my chickpeas and cooling them before adding them to the food processor. Transferring them to a regular blender straight from the pot, along with plenty of their cooking liquid, makes it easy to blend them into a thick, smooth paste with the texture of a milkshake.

I actually ended up taking another piece of John's advice: adding some of the mirepoix in his cooking liquid to the blender along with the chickpeas. A little extra carrot and garlic in the blender add depth of flavor without taking away from the chickpeas.

Once the chickpeas are blended, I whisk in my tahini sauce and season to taste with salt, cumin, and olive oil. The hummus is then ready to be chilled and served. I like serving it at just about room temperature, drizzled with olive oil, dusted with paprika or za'atar, and piled with some warm chickpeas or chopped parsley.

One thing was still bugging me: that garlic. How was it that I was adding a whole head of garlic, but getting only aroma, without any of the hot, pungent garlic flavor I'd expect? I'm the kind of guy who likes to know where his sausage is coming from, which means that I really wanted to get to the bottom of this garlic mystery, but I wasn't sure where to start. The answer came to me while I was trying to streamline the recipe.

The hummus was fantastic—smooth and flavorful—but I thought to myself,  If I'm going to be puréeing my chickpeas anyway, why bother making the tahini paste separately? Can't I just dump everything in the blender and hit go?  I tried it out, placing the cooked chickpeas with their liquid, tahini, cumin, lemon juice, salt, and peeled garlic cloves into the blender, all at once.

I tasted the new batch and nearly had to spit it out: The sharp, hot garlic flavor was overwhelming. It tasted just like you'd expect five cups of hummus with a full head of garlic in it to taste. What the heck? How could this batch, which used the exact same ingredients as the previous batch, taste so darn different?

I knew that the hot flavors in garlic develop when the enzyme alliinase converts a mild compound called alliin into a more pungent one called allicin, and I also knew that this reaction doesn't take place until the garlic is sliced open and cells are ruptured. It's for this reason that you can drastically alter the flavor of garlic  just by cutting it in different ways . But in my hummus, the garlic was getting fully puréed either way, so what was up?

I set up a little experiment to see if I could figure out what was at the root of the issue. I theorized that the difference in flavor might be attributable to two factors: the pH of the liquid that the garlic is puréed in (perhaps it's essential to first purée the garlic in a very acidic environment before diluting it down), or whether or not the garlic is peeled before puréeing.

I ran six heads of garlic through the blender:

  • Unpeeled, with lemon juice
  • Unpeeled, with vinegar
  • Unpeeled, with water
  • Peeled, with lemon juice
  • Peeled, with vinegar
  • Peeled, with water

I then let them sit in containers for five minutes (in order to allow time for any enzymatic reactions to take place), then smelled and tasted them.

From aroma alone, it seemed like peeling versus not peeling was at least part of the answer: The batches of garlic cloves that were peeled had a stronger garlic aroma than those that weren't. But tasting them told a very different story. While the batches of garlic puréed in lemon juice and vinegar had a very mild flavor, the ones puréed in water were so hot that they burned the back of my throat as I tried to swallow them. It's definitely the acidity in the lemon juice and vinegar that prevents the garlic from turning hot.

Some further digging turned up  this research paper  from the  African Journal of Biotechnology , which details the activity of alliinase relative to pH. Here's a graph of the data:

Turns out alliinase is highly active at a neutral pH, with peak activity at a very slightly acidic pH of 6.5. As you get more and more acidic, its activity drops off precipitously. Lemon juice has a pH of just around 2. The study's data goes down only to a pH of 3, but extrapolating that graph, we can guess that at pH 2, allicin's activity is reduced to a quarter or less of its peak activity.

That's  what keeps garlic from becoming too harsh. Once enzymatic activity has stabilized, you can then incorporate that garlicky-but-not-harsh lemon juice mixture into your tahini sauce and hummus without fear.

I've since used the garlic-in-lemon trick in a number of applications, ranging from  baba ganoush  to a vinaigrette for some simple  roasted cauliflower . Any time you have lemon and garlic in a recipe, it's good to consider whether or not you might gain some advantage by upping the garlic flavor without upping its harshness.

This is my favorite kind of recipe: one that tastes great, but also teaches you an entirely new technique that has applications well beyond the scope of the original recipe.

Sorry, I'll be right back. I'm heading off to purée some garlic. (After having a bite or two of hummus, that is.)

After additional testing, this recipe was updated to call for a specific amount of cooking liquid to add to the blender in Step 3, to add language on the desired consistency in Step 4, and to add instructions for adjusting the finished consistency in Step 5.

Recipe Details

Ingredients

1/2 pound dried chickpeas (1 generous cup; 225g); see notes

2 teaspoons (12g) baking soda , divided

Kosher salt

1 small onion , split in half

1 small stalk celery

1 small carrot

2 medium cloves garlic

2 bay leaves

1 1/2 cups (350ml) tahini sauce with garlic and lemon

Extra-virgin olive oil , for serving

Za'atar, paprika, warmed whole chickpeas , and/or chopped fresh parsley leaves, for serving

Combine beans, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) kosher salt in a large bowl and cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse beans thoroughly.

Place beans in a large Dutch oven or saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, and bay leaves. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until beans are completely tender, to the point of falling apart, about 2 hours. Check on beans occasionally and top up with more water if necessary; they should be completely submerged at all times.

Discard onion, celery, and bay leaves. Transfer chickpeas, carrot, and garlic to a food processor or high-powered blender (such as a Vitamix, BlendTec, or Breville Boss ; see note) with 1 cup (235ml) cooking liquid. Cover blender, taking out the central insert on the blender lid.

Place a folded kitchen towel over the hole in the center of the lid to allow steam to escape. Holding the towel down firmly, turn the blender to the lowest possible speed and slowly increase speed to high. If the mixture becomes too thick to blend, add cooking liquid, 1/4 cup (60ml) at a time, until a very smooth, thick, and spreadable purée forms, always starting the blender on low speed before increasing to high. If your blender comes with a push-stick for thick purées, use it. Continue blending until completely smooth, about 2 minutes. Transfer 1 cup cooking liquid to an airtight container and refrigerate.

Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce. Whisk in salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate. If purée is too thick, add reserved cooking liquid, 1 tablespoon at a time, until hummus is desired consistency.

Serve hummus on a wide, shallow plate, drizzled with olive oil and sprinkled with za'atar, paprika, warmed whole chickpeas, and/or chopped parsley. Leftover hummus can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before serving.

Special Equipment

Food processor or high-powered blender

Canned chickpeas can be used in place of dried if you want a faster version. To use canned chickpeas, drain and rinse 1 (28-ounce) can of chickpeas. Transfer to a saucepan with 1 carrot, 1 small onion split in half, 1 celery stalk, 2 cloves of garlic, and 2 bay leaves. Cover with water, bring to a simmer, and cook until very tender, about 1 hour. Proceed as directed starting with step 3. A food processor can be used in place of the blender, though it won't produce hummus that is quite as smooth.

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Stephanie's Weekly Dish

June 1, 2024

5-Minute Homemade Hummus

Easy 5-Minute Homemade Hummus in a bowl next to peppers and bread slices

Does this homemade hummus really only take 5 minutes? Yes! And it’s even better than store-bought varieties. This creamy, delicious recipe is great for a quick snack or hosting and has a nice lemony flavor. You can also add your favorite seasonings to customize the flavor.

Easy 5-Minute Homemade Hummus in a bowl next to peppers and bread slices

Making a creamy hummus spread is easy and so much more delicious than most store-bought brands

Ingredients

  • 1 can (14.5 ounces) chickpeas, drained and rinsed
  • Juice and zest of one lemon
  • 1 large clove garlic microplaned
  • 1 teaspoon kosher salt
  • 1/3 cup tahini
  • 1/4 cup good quality extra virgin olive oil
  • 1/4 cup cold water

Instructions

1. Blend ingredients in a food processor until creamy

2. Taste and adjust seasonings, adding more water for a creamier consistency or more lemon for a punchier hummus

3. Put your hummus in a bowl and drag the back of a teaspoon through it, creating a moat that you can drizzle with olive oil before serving

4. Serve with crackers, bread, toast points or veggies

There are many ways to change this recipe once you master the base. Here are a few ideas:

  • Add a 1/4 cup fresh pesto for a basil hummus
  • add 2 Tbsp Harissa for a spicy red pepper hummus
  • Add a whole avocado and a bit of avocado oil for an avocado hummus
  • Add a chunk of lemon for a preserved lemon hummus
  • Add a 1/3 cup of chopped black or green olives on the top of your hummus when plating for an olive hummus
  • Add 1/4 cup of dill pickle juice and 2 Tbsp fresh dill for dill pickle hummus

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Easy Homemade Hummus without Tahini

By Lori , Last updated on July 8, 2024 The links in the post below may be affiliate links. Read the full disclosure .

Take your plate of vegetables to the next level with this Easy Homemade Hummus without Tahini ! This recipe is an all-time family favorite. 

Easy Homemade Hummus from Garbanzo Beans

I’ve been serving more fruits and vegetables to my family as we strive to eat healthier. Serving and enjoying fruit has always been easy, but truthfully, eating more veggies takes a little more effort. This Easy Homemade Hummus recipe made that easier! 

Growing up in New England, we called these beans Chick Peas. Now that I live in California, everyone calls them Garbanzo beans. What do you call them?

Some of the links in this post are affiliate links. This means if you click on the link and purchase the items, I may receive an affiliate commission at no extra cost to you. All opinions remain my own.

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Kitchen Notes

  • If you have made a homemade hummus recipe from canned beans, you’ll notice that I left out the tahini. I didn’t have any so I thought I would just try the recipe without it and truth be told, I like this hummus even better. Trust me, I had no complaints from anyone else. If you are not familiar with tahini, it is a paste made from ground sesame seeds. So I will make a bold proclamation and tell you it is optional.
  • Homemade hummus is typically made in a food processor,  but you can also use a blender if you do not have one. Another great reason to serve homemade hummus to guests is it is gluten-free so those with the most common food intolerances can enjoy hummus with abandon!
  • Garbanzo Beans are now a pantry staple for me. I just got an air fryer and I’ve heard they are delicious cooked in an air fryer. Have you tried them? For lunch, I often have a big salad made with whatever vegetables and products I have on hand. I add about 1/3 can of garbanzo beans, rinsed and drained, adding bulk to my salads. They are an inexpensive staple to have in your pantry.

Easy Homemade Hummus from Garbanzo Beans

What To Serve with Easy Homemade Hummus without Tahini

I highly recommend serving this Easy Homemade Hummus with any of these:

  • pita bread or pita chips

Ingredients for Easy Homemade Hummus without Tahini

  • 1 can of garbanzo beans , drained with the skins peeled (gently squeeze the bean and the skin will pop off)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 tablespoons water
  • Matchstick carrots
  • Fresh parsley

How to Make Homemade Hummus without Tahini

#1. Peel the Garbanzo Beans by removing the skins and discarding them. To remove, simply gently squeeze each bean and the skin will pop off. Place beans into a food processor.

Easy Homemade Hummus from Garbanzo Beans

#2. Add the remaining ingredients to the food processor and process for about 10 seconds. Scrape down the sides and process for another 10 seconds. Add additional water if necessary until smooth.

#3. Serving vegetables in cute shapes is a tried and true way to get the kids to eat more veggies. Try serving them with this easy hummus recipe.

  • If you want to cut your vegetables into “fancy” shapes, here is how I did it:
  • Use a small round cookie cutter to cut the red peppers into shapes.
  • Create shaped cucumbers by cutting triangles out of the edge of the cucumber as shown.

Easy Homemade Hummus from Garbanzo Beans

#4. Separate parsley and set aside long pieces. Place a small stack of matchstick carrots on a long piece of parsley and tie. Tuck the loose end and repeat until you have the desired number of carrot bunches. Enjoy!

Matchstick carrots dipped in Easy Homemade Hummus

Other Recipe Dips To Try

If you’ve enjoyed this Easy Homemade Hummus without Tahini , I highly recommend trying these delicious recipes:

  • Whipped Feta Dip
  • Buffalo Chicken Dip
  • Roasted Zucchini Dip
  • Corn Dip with Mexican Style Sour Cream
  • Homemade White Bean Dip with Pita Chips

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Have you ever made homemade hummus? It's so easy and is delicious served with fresh veggies. Try our easy homemade hummus Recipe made with Garbanzo beans.

Don’t forget to share this  Easy Homemade Hummus without Tahini recipe with your friends and loved ones. If you are on social media, I would love to connect with you on Facebook ,  Instagram ,  Pinterest , or  Twitter . Just click on the links to visit my profile. Leave a message and I will follow you back!

Have you tried this recipe? Let me know what you think in the comments!

Jump to Recipe

Easy Homemade Hummus from Garbanzo Beans

Easy Homemade Hummus Recipe Made with Garbanzo Beans

Ingredients   .

  • 1 can Garbanzo Beans , drained with the skins peeled (gently squeeze the bean and the skin will pop off)

Instructions  

  • Peel the Garbanzo Beans by removing the skins and discarding. To remove, simply gently squeeze each bean and the skin will pop off. Place beans into a food processor.
  • Add remaining ingredients to the food processor and process for about 10 seconds. Scrape down the sides and process for another 10 seconds. Add additional water if necessary until smooth.
  • Easy Homemade Hummus from Garbanzo Beans
  • Serving vegetables in cute shapes is a tried and true way to get the kids to eat more veggies. Try serving them with this easy hummus recipe.
  • Separate parsley and set aside long pieces. Place a small stack of matchstick carrots on a long piece of parsley and tie. Tuck the loose end and repeat until you have the desired number of carrot bunches.

Sharing is caring!

Reader Interactions

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July 25, 2017 at 8:31 pm

First of all, I love hummus. Second of all, your veggies are awesome! Totally need to start making mine pretty.

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July 26, 2017 at 12:02 pm

Nice recipe, I want to try it today.

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July 26, 2017 at 12:07 pm

I love this! I’m a huge hummus fan, but I’ve never tried making my own. I had no idea that it was so easy to make.

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July 26, 2017 at 12:51 pm

Wow it looks amazing! I have made homemade hummus in the past and it was a success. Need to give your recipe a try!

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July 26, 2017 at 1:09 pm

This recipe looks so tasty. I definitely do not eat enough hummus, and when I do, I tend to go for the store bought stuff because it’s just easier. This recipe looks super simple to make, I’ll have to try it!

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July 26, 2017 at 1:50 pm

This hummus looks so good! I was just thinking last night that I could go for some hummus and carrot sticks! Perfect timing. I can make my own. I had no idea that it was so easy.

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July 26, 2017 at 4:20 pm

Oh my gosh, yum. I love hummus but have never tried to make it myself. I need to do this!

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July 26, 2017 at 6:02 pm

I never knew hummas was so easy to make! I’ll have to try it next time

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July 26, 2017 at 6:43 pm

I don’t think I’ve ever had garbanzo beans, but this looks great! I’ve been wanting to eat more soups and beans, so this is great!

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July 26, 2017 at 8:41 pm

I love hummus, but I’ve never tried making it on my own. Thank you for sharing the recipe.

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July 27, 2017 at 5:03 am

Wow this looks really good, I would love to try this one. My family would love it!

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July 27, 2017 at 6:40 am

What a fun and healthy snack! I love garbanzos but I have never tried making hummus yet.

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July 27, 2017 at 7:53 am

Honestly, I just love hummus! It’s perfect and it goes so well with bread, chips, crackers and a lot of other snacks! It fits my diet perfectly too. This recipe is much appreciated.

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July 27, 2017 at 10:02 am

Hummus is my FAVE!! I’ve never made homemade before and I would love to try this recipe!! Thanks for the heads up!!

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July 27, 2017 at 12:05 pm

Hummus is one of my favorite things to put in wraps or as a dip. I am going to need to try this.

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July 27, 2017 at 12:15 pm

I don’t eat garbanzos! Too bad it looks delicious to me! Maybe I should give it a try! And wow with the food presentation!

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July 27, 2017 at 3:37 pm

This absolutely looks a perfect Snack and this is so healthy too. I’m sure my hubby would love this too I would love to give it a try

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July 28, 2017 at 7:25 am

Thanks for this easy homemade hummus recipe. I love hummus but I have never tried preparing one here at home. Can’t wait to make it.

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July 28, 2017 at 10:26 pm

Hummus is seriously the best! I can’t wait to make this.

' src=

August 7, 2017 at 5:36 pm

We often buy some fun hummus at the store. I never realized how easy it was to make though!

Leave a Reply

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www.sbs.com.au/food

Hummus and friends

I know, vegans and hummus. but if you’re going to do it, you might as well make it the best it can be, right.

Hummus

Credit: Hardie Grant Books / Nikki To

preparation

Ingredients

  • 650 g (1 lb 7 oz) cooked chickpeas (tinned is fine)
  • 135 g (5 oz/½ cup) light tahini
  • 125 ml (4 fl oz/½ cup) extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 tbsp ground cumin
  • juice 2 lemons
  • hot water or chickpea cooking liquid (optional)

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Clean Plates

Clean Plates

10 Unique Hummus Recipes That Are Far from Basic

Posted: March 15, 2024 | Last updated: March 18, 2024

<p><span>How gorgeous is this? With just one </span><a href="https://cleanplates.com/recipes/ginger-beet-mocktail-recipe/" rel="noopener"><span>beet</span></a><span>, you get this brilliant hue and the root veggie's earthy flavor in your hummus. Roast the beet ahead of time, so all you have to do is blend everything together when you're ready to snack.</span></p> <p><b>Try this recipe from </b><a href="https://rainbowplantlife.com/beet-hummus/" rel="noopener"><b>Rainbow Plant Life</b></a><b>.</b></p>

Beet Hummus

How gorgeous is this? With just one beet , you get this brilliant hue and the root veggie's earthy flavor in your hummus. Roast the beet ahead of time, so all you have to do is blend everything together when you're ready to snack.

Try this recipe from Rainbow Plant Life .

<p><span>Can't do sesame? No problem: You can make this hummus without tahini. This unique hummus recipe combines two powerhouse ingredients - avocados and edamame - for a super creamy hummus loaded with </span><a href="https://cleanplates.com/nutrition/complete-protein-combinations/" rel="noopener"><span>vegetarian protein</span></a><span> and healthy fats.  </span></p> <p><b>Try this recipe from </b><a href="https://www.wellplated.com/avocado-hummus/" rel="noopener"><b>Well Plated</b></a><b>.</b></p>

Edamame Avocado Hummus

Can't do sesame? No problem: You can make this hummus without tahini. This unique hummus recipe combines two powerhouse ingredients - avocados and edamame - for a super creamy hummus loaded with vegetarian protein and healthy fats.  

Try this recipe from Well Plated .

<p><span>The humble carrot transforms into a sweet-savory hummus ingredient in this snack recipe. We can see customizing this one a bit - a little Harissa or maybe a hit of red pepper flakes to </span><a href="https://cleanplates.com/recipe-roundup/spicy-snacks-for-game-day-or-anytime/" rel="noopener"><span>spice it up</span></a><span> would be delicious. Roast the carrots ahead of time and smear this hummus on your morning toast to mix it up. </span></p> <p><b>Try this recipe from </b><a href="https://foolproofliving.com/roasted-carrot-hummus/" rel="noopener"><b>Foolproof Living</b></a><b>. </b></p>

Roasted Carrot Hummus

The humble carrot transforms into a sweet-savory hummus ingredient in this snack recipe. We can see customizing this one a bit - a little Harissa or maybe a hit of red pepper flakes to spice it up would be delicious. Roast the carrots ahead of time and smear this hummus on your morning toast to mix it up. 

Try this recipe from Foolproof Living . 

<p><span>All the favorite flavors of summer live on year-round in this hummus featuring </span><a href="https://cleanplates.com/everyday-cooking/tips/white-beans/" rel="noopener"><span>white beans</span></a><span> instead of chickpeas. Use your favorite homemade or jarred pesto (or the one recommended in the recipe), and combine with white beans for a twist on a classic. Add a dollop to your next sandwich or swirl it in with pasta (diluted with a little cooking water, naturally). </span></p> <p><b>Try this recipe from </b><a href="https://sunkissedkitchen.com/basil-pesto-white-bean-hummus-recipe-redux/" rel="noopener"><b>Sunkissed Kitchen</b></a><b>.</b></p>

Pesto White Bean Basil Hummus

All the favorite flavors of summer live on year-round in this hummus featuring white beans instead of chickpeas. Use your favorite homemade or jarred pesto (or the one recommended in the recipe), and combine it with white beans for a twist on a classic. Add a dollop to your next sandwich or swirl it in with pasta (diluted with a little cooking water, naturally). 

Try this recipe from Sunkissed Kitchen .

<p><span>Is it dessert? Is it a snack? It's both. This hummus, with black beans (instead of chickpeas), cocoa powder, almond butter, and your favorite liquid sweetener, is creamy and luscious. Serve it with sliced strawberries, chunks of banana, apple slices, or graham crackers for a </span><a href="https://cleanplates.com/recipe-roundup/5-ingredient-desserts/" rel="noopener"><span>healthy-ish dessert</span></a><span> or indulgent snack.</span></p> <p><b>Try this recipe for Chocolate Hummus from </b><a href="https://chocolatecoveredkatie.com/chocolate-hummus-recipe/" rel="noopener"><b>Chocolate Covered Katie</b></a><b>.</b></p>

Chocolate Brownie Hummus

Is it dessert? Is it a snack? It's both. This hummus, with black beans (instead of chickpeas), cocoa powder, almond butter, and your favorite liquid sweetener, is creamy and luscious. Serve it with sliced strawberries, chunks of banana, apple slices, or graham crackers for a healthy-ish dessert or indulgent snack.

Try this recipe for Chocolate Hummus from Chocolate Covered Katie .

<p><span>Oh hummus, is there anything you can't do? Start with a straight-up </span><a href="https://cleanplates.com/recipes/10-ways-chickpeas-dinner/" rel="noopener"><span>chickpea</span></a><span> hummus recipe with the standard savory ingredients, and then add curry powder, turmeric, and freshly grated ginger for a flavor glow-up as well as </span><a href="https://cleanplates.com/nutrition/health-benefits-of-turmeric/" rel="noopener"><span>anti-inflammatory</span></a><span> and antioxidant benefits. This would pair perfectly with vegetables, or with grilled meats such as chicken, lamb, or beef. </span></p> <p><b>Try this recipe from </b><a href="https://www.ambitiouskitchen.com/curry-hummus-recipe/" rel="noopener"><b>Ambitious Kitchen</b></a><b>.</b></p>

Sweet Spicy Curry Hummus

Oh hummus, is there anything you can't do? Start with a straight-up chickpea hummus recipe with the standard savory ingredients, and then add curry powder, turmeric, and freshly grated ginger for a flavor glow-up as well as anti-inflammatory and antioxidant benefits. This would pair perfectly with vegetables, or with grilled meats such as chicken, lamb, or beef. 

Try this recipe from Ambitious Kitchen .

<p><span>The </span><a href="https://www.tiktok.com/search?q=%23greengoddess&t=1710362793177" rel="noopener"><span>#greengoddess trend</span></a><span> lives on in this recipe, which combines everyone's favorite super green dressing hummus. The recipe calls for </span><a href="https://cleanplates.com/recipe-roundup/dinner-recipes-herbs/" rel="noopener"><span>basil and parsley</span></a><span>, but feel free to mix it up and use cilantro if that's what you have (in which case, use lime instead of lemon).</span> </p> <p><b>Try this recipe from the </b><a href="https://minimalistbaker.com/green-goddess-hummus/" rel="noopener"><b>Minimalist Baker</b></a><b>. </b></p>

Green Goddess Hummus

The #greengoddess trend lives on in this recipe, which combines everyone's favorite super green dressing with hummus. The recipe calls for basil and parsley , but feel free to mix it up and use cilantro if that's what you have (in which case, use lime instead of lemon).  

Try this recipe from the Minimalist Baker . 

<p><span>Hummus is firmly rooted in the </span><a href="https://cleanplates.com/top-picks/mediterranean-diet-cookbooks/" rel="noopener"><span>Mediterranean diet</span></a><span>, so the addition of feta and pomegranate makes perfect sense. Pureed butternut squash adds an orange hue, plus fiber and some earthy-sweet flavor. You can cook and puree the squash ahead of time, which speeds up the assembly process considerably, and then combine with the rest of the ingredients when you're ready to serve. </span></p> <p><b>Try this recipe from </b><a href="https://www.loveandlemons.com/butternut-squash-hummus-with-feta-pomegranates/" rel="noopener"><b>Love and Lemons</b></a><b>.</b></p>

Butternut Hummus with Feta and Pomegranates

Hummus is firmly rooted in the Mediterranean diet , so adding feta and pomegranate makes perfect sense. Pureed butternut squash adds an orange hue, plus fiber and some earthy-sweet flavor. You can cook and puree the squash ahead of time, which speeds up the assembly process considerably, and then combine it with the rest of the ingredients when you're ready to serve. 

Try this recipe from Love and Lemons .

<p><a href="https://cleanplates.com/recipes/slow-cooker-bean-recipes/" rel="noopener"><span>Lima beans</span></a><span> don't get enough love. But you can change that by making this unique hummus recipe with iron- and protein-rich beans, which lend a nutty taste. If you have a bag of lima beans languishing in your freezer, pull it out and try this version of hummus for something different.  </span></p> <p><b>Try this recipe from </b><a href="https://www.eatingbirdfood.com/basil-lima-bean-hummus/" rel="noopener"><b>Eating Bird Food</b></a><span>.</span></p>

Lima Bean Hummus

Lima beans don't get enough love. But you can change that by making this unique hummus recipe with the iron- and protein-rich beans, which lend a nutty taste. Grab that bag of lima beans languishing in your freezer and try this version of hummus for something different.  

Try this recipe from Eating Bird Food .

<p><a href="https://cleanplates.com/recipe-roundup/6-ways-to-use-up-that-bag-of-frozen-cauliflower/" rel="noopener"><span>Cauliflower</span></a><span> never ceases to prove its versatility in the kitchen, so it makes great sense to blend it into spreads like hummus. Since there aren't any chickpeas, this hummus is a low-carb approach – but it still has plenty of flavor thanks to tahini, roasted garlic, and cumin. Sprinkle some paprika on top if you want to up the smoky-sweet taste.</span></p> <p><b>Try this recipe from </b><a href="https://www.slenderkitchen.com/recipe/cauliflower-hummus" rel="noopener"><b>Slender Kitchen</b></a><b>.</b></p> <p><b>Read next: </b><a href="https://cleanplates.com/recipes/cottage-cheese-dip/" rel="noopener"><b>6 Cottage Cheese Dip Recipes for Protein-Packed Snacking</b></a></p> <p>The post <a href="https://cleanplates.com/recipes/unique-hummus-recipes/">10 Unique Hummus Recipes That Are Far from Basic</a> appeared first on <a href="https://cleanplates.com">Clean Plates</a>.</p>

Cauliflower Hummus

Cauliflower  can be rice, it can be pizza crust – so of course it can be hummus, too. Since cauliflower takes the place of chickpeas here, this hummus is low in carbs – but it still has plenty of flavor thanks to tahini, roasted garlic, and cumin. Sprinkle some paprika on top if you want to up the smoky-sweet taste.

Try this recipe from Slender Kitchen .

Read next: 6 Cottage Cheese Dip Recipes for Protein-Packed Snacking

The post 10 Unique Hummus Recipes That Are Far from Basic appeared first on Clean Plates .

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IMAGES

  1. Food Safari hummus

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  2. Food Safari hummus

    hummus recipe sbs food safari

  3. Hummus

    hummus recipe sbs food safari

  4. The super simple top tip for making amazingly good hummus

    hummus recipe sbs food safari

  5. Easy hummus

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  6. [하룻밤 레시피] 성인병 예방에 좋은 하머스 (hummus) 만들기

    hummus recipe sbs food safari

VIDEO

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COMMENTS

  1. Food Safari hummus

    Drain and allow to cool. Place the chickpeas in a food processor and blend until soft and creamy. Add the tahini, lemon juice, garlic and salt and blend again until the mixture is smooth. Scoop ...

  2. Hummus

    Remove from heat and let cool. Add sesame seeds to a food processor and blend. Pour in olive oil and add salt. Puree. In a bowl, add chickpeas. Mash with a potato masher. Add garlic, lemon juice ...

  3. The super simple top tip for making amazingly good hummus

    1. Greg Malouf's hummus. The overnight soak - with a pinch of bicarb soda - and then thorough cooking are the secrets to this spread. Hoummus Source: Food Safari. 2. Hummus with spiced lamb ...

  4. SBS Food

    recipe | 681K views, 17 likes, 7 loves, 4 comments, 4 shares, Facebook Watch Videos from SBS Australia: It's hard to beat homemade flavour! Get the recipe from the SBS Food website ...

  5. SBS Food

    recipe, pasta | 24K views, 47 likes, 8 loves, 26 comments, 12 shares, Facebook Watch Videos from SBS Australia: Hummus is not just for dipping! Get the recipe ...

  6. SBS Food

    Change up your go-to hummus recipe with this quick and easy blend of chickpeas, mayonnaise, miso, lemon juice, tahini and cumin. Get the recipe:...

  7. Easy Hummus Recipe (Authentic and Homemade)

    Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency. At this point, you can cover and refrigerate the hummus for an hour or so before serving. Transfer to a serving bowl and garnish.

  8. Easy Authentic Hummus

    Mix: In a food processor, add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime and blend well. Add small amounts of reserved bean liquid (or water), if it's too thick. Taste and add additional salt, if needed. Enjoy: Add mixture to a bowl then use a small spoon to make a swirl on top of the hummus.

  9. Easy hummus recipe

    Method. Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth. Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl. Stir in a squeeze of lemon juice and season to taste.

  10. Hummus Recipe

    In a food processor process the chickpeas, tahini, lemon juice, water, olive oil, cumin, garlic and salt until creamy, Transfer the mixture into a serving plate, In a sauce pan heat olive oil for topping, Add chilli pepper and cook for a few seconds, remove from the heat, Top the hummus with chilli pepper and olive oil sauce, Sprinkle pepper ...

  11. The Best Hummus Recipe

    Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more ...

  12. Za'atar Hummus Bowl Recipe

    Directions. Place a baking sheet in the oven and preheat to 450 degrees F. Toss the cauliflower and bell pepper with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl ...

  13. The Best Hummus

    Drain the garbanzo beans and reserve the liquid. Remove the skins from the beans and discard the skins. This will take about 10 minutes. Add the beans to a food processor and process until crumbly. Add garlic, tahini, lemon juice and 1/2 of the reserved water. Process until smooth then begin drizzling in the olive oil.

  14. The Food Lab's Science of Great Hummus

    To use canned chickpeas, drain and rinse 1 (28-ounce) can of chickpeas. Transfer to a saucepan with 1 carrot, 1 small onion split in half, 1 celery stalk, 2 cloves of garlic, and 2 bay leaves. Cover with water, bring to a simmer, and cook until very tender, about 1 hour. Proceed as directed starting with step 3.

  15. 5-Minute Homemade Hummus • Stephanie Hansen

    Instructions. 1. Blend ingredients in a food processor until creamy. 2. Taste and adjust seasonings, adding more water for a creamier consistency or more lemon for a punchier hummus. 3. Put your hummus in a bowl and drag the back of a teaspoon through it, creating a moat that you can drizzle with olive oil before serving.

  16. Easy hummus

    1. Dissolve the bicarbonate of soda in a large bowl of water, add the chickpeas and soak overnight. Rinse and drain. 2. Place the chickpeas in a medium-sized saucepan and cover generously with ...

  17. Creamy hummus

    Place chickpeas and tahini in a food processor and whizz briefly. Add garlic, lemon juice and salt to taste and then with the processor running, gradually add olive oil. Then with the processor ...

  18. Food Safari hummus

    Mar 11, 2020 - A classic dip that is made almost every day in most Lebanese homes. The secret is to cook the chickpeas until they're really soft. If you can, seek out the prized nine-millimetre chickpeas grown in the Ord River region of Western Australia - they're fabulous.

  19. Hummus bi tahini

    Soak the chickpeas overnight in water with the sodium bicarbonate. Rinse the chickpeas under cold running water for 3-5 minutes. Add to a saucepan of boiling water and cook until incredibly soft ...

  20. Easy Homemade Hummus without Tahini

    #2. Add the remaining ingredients to the food processor and process for about 10 seconds. Scrape down the sides and process for another 10 seconds.

  21. Falafel, kibbeh & sweet pastry fingers

    Falafel, kibbeh & sweet pastry fingers - let's bake Lebanese recipes that are stepped in cultural and family history! #Bakeproof Get these here | goo.gl/V74iWj

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    1. Put everything (except the hot water or cooking liquid) in a blender, season generously with salt and pepper, and blend on high speed until smooth and well combined. Taste and adjust the ...

  23. 10 Unique Hummus Recipes That Are Far from Basic

    Start with a straight-up chickpea hummus recipe with the standard savory ingredients, and then add curry powder, turmeric, and freshly grated ginger for a flavor glow-up as well as anti ...