Homemade Hummus

Homemade Hummus

Hummus is a traditional Arabic dish, very easy to prepare and really delicious. I made it for the first time and definitely will do it again. Full of proteins and healthy too. 

The flavor is absolutely amazing, I like it spread on fresh bread, pita, or even in combination with falafel. 



Related Posts:

White Bean Crostini

Celery Root Salad




Prep time clock
Cook time clock
Total time clock
  • 2 cups chickpeas, boiled
  • 2 cloves garlic
  • 4 tbsp lemon juice
  • 1/3 cup+ 2 tbsp liquid from chickpeas boiled water
  • 1/3 cup tahini paste (I've used homemade tahini)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground cumin or more if you like
  1. I wanted to make my own tahini paste. So to get 1/3 cup tahini paste you need 70 g sesame seeds and 10 ml olive oil. Roast sesame seeds into preheated nonstick frying pan and cook until lightly golden. Stir continuously to prevent burning. Remove from heat and set aside to cool. Using a stick blender process seeds with oil until smooth.   
  2. To make the hummus, add all the ingredients in a food processor and blend for 3-5 minutes until homogenous and smooth. 
  3. Place the hummus in serving bowl, and sprinkle with olive oil and paprika. Serve with crackers, pita bread chips or fresh crunchy bread (paillase style).
Homemade Hummus-1
Homemade Hummus-2
Homemade Hummus-3
Nutrition facts Whole Salad - Calories:2199, Fat:94.4 g, Saturated Fat:12.3 g, Carbohydrates:267.2 g, Sugar:44.7 g, Fiber:77.5 g, Protein:91.6 g, Cholesterol:0 mg, Calories from Fat 850, Sodium 1358mg, Vitamin A 7%, Calcium 79%, Vitamin C 77%, Iron 184%, Nutrition Grade A, Percent Daily Values are based on a 2,000 calorie diet.
On May 26, 2011 at 03:44 pm, Erin @ Dinners, Dishes and Desserts said...
This looks so pretty! Hummus makes me nervous (I am picky). I don't like beans - but it looks so good, I just might have to try it.
On May 29, 2011 at 12:51 am, Hester Casey - Alchemy said...
Love hummus and always have a can of chickpeas in the cupboard just in case a craving hits. Like the addition of cumin - and lovely photo.
On June 06, 2011 at 08:16 pm, KelliSue said...
I've even substituted peanut butter for the tahini paste. I got the idea from Turbo Hummus, by Alton Brown, and never looked back. My children will eat hummus spread on mini pitas, with their choice of sliced veggies on top, for lunch every day if I make it. They're not even vegetarians.
On June 12, 2011 at 05:24 pm, Sunny said...
I leave tahini out of my hummus and I LOVE making veggie wraps. Here is my recipe: http://pantrychef.wordpress.com/2011/05/17/homemade-hummus-and-a-hummus-veggie-wrap/ I am interested in KelliSue's idea of using peanut butter. Does it change the flavor a lot? I may have to try that next time.
On April 11, 2012 at 10:42 am, ann chee said...
delish recipe
On April 22, 2012 at 03:08 pm, Jo said...
I wonder if I could just use sesame oil or just omit the tahini all together? I have never seen tahini in the store...

Yes, you can omit the tahini if you don't find it in the stores and use a little of sesame oil or olive oil. You can also make the tahini at home if you have the time. There are people who omit the tahini paste on purpose because they don't like the taste. So it's a matter of taste here but it's good in any case. 

On April 30, 2012 at 09:41 pm, Pappu said...
Ok I just typed up this whole big long comment and now it's not swnoihg up so i am going to do it again. If it shows up twice I'm not crazy, just computer stupid. So this is what I have been after the whole time, I just thought I would comment on all your other cute posts along the way. I saw this recipe about a week ago, but have been so CRAZY busy since we got home form vacation I'm just getting around to printing it off. Hummus is one of my favorite foods right now. I can't wait to try it. Thanks for the recipe.

Post a comment

9 + 4 =
Home | About | Recipes | Contact
© Copyright 2021 Home Cooking Adventure