Homemade Hummus

this RECIPE

I know this is gonna sound kinda weird, but I actually didn't used to like hummus.

Weird, right?

I mean, it's HUMMUS - like the go-to dip for healthy peeps.

Am I a healthy peep?  I thought so, but hummus...

I went along with this lil' secret for quite some time, passing it up at parties, not serving it my house, and just living a life without hummus.

Honestly, all was fine for quite a while.  No one ever even noticed.

(Kinda like how I don't really like bleu cheese.  But that's neither here nor there.)

Then, something happened.

I guess it all started when hummus somehow KEPT coming up in different discussions with fellow healthy foodies like all the time.  Apparently everyone loves the stuff and can't get enough.

Except for me.

So, I started wondering: Maybe hummus had changed since I tried it last.  Maybe I had changed.  Maybe it wasn't as meh as I remembered.

Maybe I should try it again...

So.  I went to Whole Foods and bought a container of plain hummus.  Let's see what this is all about...again, I figured.  What's the worst that could happen?

I brought it home, tried it, and FREAKING LOVED it.

Holy smokes!  Hummus is amazing!

It's creamy and savory and high in protein.  It's like a luscious treat that feels unhealthy for you, but is actually quite the opposite.

Hello, new hummus-loving world.

Plus: it's super easy to make homemade hummus, which is always a plus in my house.

I'm still trying to figure out how the heck I ever thought it wasn't that good, but I'm SO glad I tried it again because it's definitely become a huge part of my life since that day.

I've since made several homemade hummus versions at home to try to find the best combination of ingredients.  I've found the best combo for texture and flavor is definitely to include tahini and tamari, if you have them.  Tamari can easily be replaced with low sodium soy sauce.

BTW: if you're looking for tahini at the store, it's sometimes next to the peanut butters (just to save you like a hundred years of searching).

And the toasted sesame seeds!  OMG you gotta try toasting your own sesame seeds and adding them to the top.  It takes less than 10 minutes and is super easy.

It's. almost. too. much. goodness.

So, if you've been like me and somehow had your head in the sand and have let the hummus train pass you by, please please PLEASE give it another shot and try this homemade hummus recipe for yourself - it may be life changing.

Homemade Hummus

Lacey Baier

Here's a delicious, easy, and healthy Homemade Hummus recipe using toasted sesame seeds and garlic.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Appetizer, Sauce

Cuisine Greek, Mediterranean

Servings 6

Calories 150 kcal

Equipment

• Food Processor
• Skillet

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

1x2x3x

• ▢ 1 ½ cups chickpeas AKA garbanzo beans, drained
• ▢ ¼ cup fresh lemon juice approx. 1 large lemon
• ▢ ¼ cup tahini
• ▢ 1 garlic clove
• ▢ 2 tablespoon olive oil
• ▢ ½ teaspoon ground cumin
• ▢ ¾ teaspoon sea salt
• ▢ ½ teaspoon tamari or low sodium soy sauce
• ▢ 3-4 tablespoons water as needed
• ▢ paprika for garnish
• ▢ 1 tablespoon sesame seeds for topping

Instructions

 

• In the bowl of a food processor, add the drained chickpeas or garbanzo beans, freshly squeezed lemon juice, tahini, a small clove of garlic, olive oil, ground cumin, sea salt, and tamari (or low sodium soy sauce will work, too).
• Blend together until smooth. Depending on the texture you’re looking for, you’ll probably need to add a little water to the mixture to get it to get very smooth. I usually need to add 2-3 tablespoons, but I add them one tablespoon at a time to be safe.
• To make the toasted sesame seeds, just heat a skillet over medium heat and add the sesame seeds. Toss pretty consistently for 4-6 minutes, or until they turn golden brown - watch them closely so they don't burn.
• To serve the hummus, drizzle a little olive oil over the top, followed by the toasted sesame seeds and sprinkle of paprika.
• Enjoy with baked pita chips, carrot sticks, or even use as a spread.
• Store in an airtight container in the fridge for up to one week.

Video

Nutrition

Serving: 2 gCalories: 150 kcalCarbohydrates: 17.4 gProtein: 6.2 gFat: 6.8 gSaturated Fat: 0.9 gSodium: 145.5 mgFiber: 3.6 gSugar: 2.8 g

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This post contains affiliate links for products I use regularly and highly recommend.

This post was originally published on June 13, 2011 and last updated on October 4, 2016 to include new photos, an updated recipe, and a recipe video.