A simple and creamy hummus recipe that makes The perfect snack or add-on to any dish
Hummus has become a favorite amongst many. It's a great quick and filling snack, sometimes it's even our lunch! Did you know hummus and pita chips are a complete source of protein?! Good for us and delicious!
I've been making hummus since I went vegetarian back in 2002, and I think I've finally learned to make a good creamy hummus that's simple. Just follow a few tricks to get that perfect creaminess we all love.
Ingredients
- Chickpea
- Tahini
- Lemon juice
- Garlic
- Cumin
- Water
Tips for Making Good Hummus
- Boil the chickpeas in baking soda. Even if you are using canned chickpeas (which is what we commonly use), they need to be boiled for 10 - 15 minutes to soften up more. Mushy beans makes for a creamier finish, and the baking soda helps with the pH levels in the water which help soften the chickpeas.
- Fresh lemon juice, always. You all should know by now, we are all about that fresh lime and lemon juice. The bottled stuff just never tastes right.
- Get a good tahini. We had no idea how different tahini can be. Find a good brand like Soom or check out your local middle-eastern shop.
- Use ice-cold water. This emulsifies the ingredients and gives it that delicious creamy texture.
- Rest garlic with lemon juice first. This helps cut down on that sharp garlic taste.
How to Make Hummus Using Dried Chickpea Beans
- Soak the beans in water over night in a container with a lid. Use enough water to cover the beans and have a few inches more of water.
- The next morning, drain the beans and rinse them.
- Put them to boil in a pot with water and baking soda.
- Let them simmer for 15 - 20 minutes.
- Once they are tender, rinse them with cold water and add them to the food processor with the rest of the ingredients.
How Much Protein and Fiber is in Hummus?
Hummus is made primarily from chickpeas (garbanzo beans), which contributes to its protein and fiber content.
1 cup of hummus has about 10 - 15 grams of fiber and 12 - 19 grams of protein (Sourced from the USDA)
How Long is Homemade Hummus Good For?
Typically we eat this in one to two days, but if you manage to keep it around longer, about 4- 6 days in the refrigerator will be fine. Make sure it's in an airtight container, and when serving, always use a clean utensil to avoid introducing bacteria. Always use your senses to detect spoiled food, look for signs of mold and sour smells.
Hummus Variations
You can't really go wrong when it comes to adding more flavors to hummus. Use this recipe as a base and feel free to add some spice. We love getting ideas from our local grocery store, where there are tons of variations of hummus, such as,
- Roasted red pepper hummus
- Dill hummus
- Caramelized onion hummus
What to Eat Hummus With
- Appetizer - This is such a great appetizer. We love to serve it as a dip for a crudités or charcuterie spread. Serve with some pita chips, or raw veggies, such as carrots, celery, cucumber, snap peas, broccoli, you really cant go wrong with almost any veggie.
- Condiment - Hummus is underrated as a condiment. It can elevate almost any sandwich. Try it on our Tropical Fruit and Hummus Sandwich, it's freaking delicious!!
- Spread - Hummus is great on almost anything. Try it on a toasted bagel, or on your next avocado toast.
Equipment
- food processor
- pot
- silicon spatula
Ingredients
- 1 can Chickpeas 15.5 oz
- ½ cup Tahini
- 2 Lemons juiced
- 1 large Garlic clove
- 4 tbsp Water ice cold
- ½ tsp Salt or to taste
- ½ tsp Cumin
- ½ tsp Baking soda
- drizzle Olive oil when ready to serve
Instructions
- Open and drain can of chickpeas.
- Boil chickpeas in a pot with backing soda for 10 - 15 minutes
- Combine garlic and lemon to a food processor and let it sit while the chickpeas cook.
- Once chickpeas are soft, drain and rinse them under cold water.
- Add the chickpeas, tahini, cumin and salt to the processor and blend.
- Add cold water until desired creaminess.
- Serve with a drizzle of olive oil and smoked paprika.
