Homemade hummus has steadily gained popularity recently – and with good reason! This hummus recipe is flavorsome, creamy, and (best of all) it is an easy hummus to make. Serve with lightly toasted pita bread or crunchy vegetables.
This is a spicy hummus that has its roots in Middle Eastern fare. It is a dip made with mashed chickpeas, tahini, garlic, and lemon juice. It is delicious and healthy at the same time because the chickpeas are a great source of protein, fiber, manganese, and vitamin B6.
Add an extra serving of vegetables into your day by using vegetable sticks as dippers. Roughly chop carrots into sticks, break off some broccoli, or use snow peas (mange tout) to dip into the homemade hummus. I also use thick slices of red or yellow pepper (capsicum), and zucchini (courgette) sticks.
If you’re wanting to dip bread in the hummus, save some leftover bread and make my delicious bruschetta recipe.
You can buy it in stores, but my homemade recipe for hummus is so quick & easy to make. And you can even customize it a little to suit your taste. There really is a noticeable difference in taste between this one freshly made and one bought from the store. My kids say this is the best hummus!
I make up a double batch, then put some in the kids’ school lunchboxes. Add some crackers and vegetable sticks to dip, and kids love it!
Give it a try and let us know how you go in the comments section below.
- Mixing bowl
- Food processor (ideal but not essential)
- 1 can chickpeas (or garbanzo beans) (about 14 oz or 400 grams)
- 2 cloves garlic crushed
- 1 large lemon (to yield approximately ¼ cup juice) (squeezed)
- 2-3 tablespoons water
- 2 tablespoons olive oil (good quality)
- 1 tablespoon tahini (either hulled or unhulled)
- ½ teaspoon ground cumin
- salt and ground black pepper (to taste)
- pinch ground paprika (to garnish)
- ½ teaspoon dried chilli flakes (optional)
- If you have access to a food processor, process the tahini and lemon juice together for a couple of minutes. You will have to stop and scrape the blades and the sides of the bowl a couple of times. This processing effectively 'creams' the tahini, making it a little more smooth and light. However, if you don't have a food processor or don't have time, please don't worry about this step.
- One heaped spoonful at at time, add the chickpeas (or garbanzo beans) to the tahini and process again for 1 minute. If you don't have a food processor, you can fork mash the chickpeas. Alternatively, you can use a stick blender.
- Add in garlic, ground cumin, chilli flakes (optional), 1 tablespoon of olive oil and 1 tablespoon of water.
- Continue to blend.
- Add salt and pepper to taste.
- The consistency of the hummus will depend on the particular chickpeas you use. Sometimes your hummus will be ready as it is, but most times you will need to add a little more olive oil and water.Please note: Add them a very little bit at a time because if you add to much and the hummus becomes watery, the only way to thicken it again is with either more chickpeas or more tahini – and both will throw the delicate taste balance off slightly.
- Keep blending until all ingredients are well combined and your dip is a dollop-y (I think I just invented that word!) consistency.
- Scoop the hummus out into a serving bowl and garnish with a little sprinkle of paprika – for a zing of color.
- Serve with lightly toast wedges of pita bread, crackers, or use crunchy vegetable sticks (like carrot, celery, cucumber, bell peppers/ capsicum) to dip into your hummus.
Now you can enjoy my spicy hummus recipe as much as my family and I do!
I’d love to hear how you go with making this recipe. Also, do you have any suggestions about what else could be dipped in the hummus? Leave me a note in the comments section (below).
Until next time…!
Love & hummus, Bx