Homemade Hummus

This simple and easy hummus recipe is a classic. It is quick to make, and makes for the perfect light snack.

I have been living on hummus the last few weeks. I know that having hummus as a comfort food makes me a weirdo, but I own it.

This hummus recipe comes from a cookbook that my mom relied on to feed us a nutritious vegetarian diet growing up, Moosewood. I changed a few things, but it is such a tried and true recipe I know you will love.

One of my favorite ways to eat hummus is at breakfast with this Hummus Toast. (Seriously, everyday.) But recently I made this great vegetarian dinner with it: Hummus Pasta.

Homemade hummus is such a great nutritious snack and very easy to make. Be a weirdo like me and eat it as your comfort food.

HUMMUS INGREDIENTS

Hummus is basically just blended chick peas (or garbanzo beans) with a few other ingredients to create a dip or spread. This recipe is delicious and simple.

• Chickpeas
• Tahini (sesame seed paste)
• Lemon Juice
• Garlic
• Fresh Parsley
• Salt

Isn’t that so simple?! If we don’t count salt, that’s a five ingredient recipe, guys.

HOW TO MAKE HUMMUS

The best part about this recipe is how easy it is to make. If you keep the ingredients on hand, you can make this for guests last minute.

To make it, simply blend all the ingredients together until smooth. That’s it!

WHAT IS TAHINI

If you aren’t sure what Tahini is, it’s basically the peanut butter of sesame seeds – just roasted blended sesame seeds. It adds great flavor to hummus.

It keeps for some time, so I like to keep a jar in my refrigerator for whenever I want hummus. But it is also great to make salad dressing.

CANNED OR DRY CHICKPEAS

You can use either dry chickpeas that have been soaked and cooked or you can used canned chickpeas

If you are going the dry chickpea route, you will need 1 cup to make the 3 cups cooked chickpeas needed for this recipe.

Otherwise you will need a 29 ounce can of chickpeas, drained and rinsed. While you are at the store, buy an extra can or two to make my Roasted Chickpeas. Yummy!

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STORING FRESH PARSLEY

As mentioned above, this is a great recipe to make last minute. But it means having fresh parsley on hand.

Parsley actually keeps for quite some time in the refrigerator if stored properly. I always have some in my refrigerator because it makes for such a pretty garnish in my photos.

1. When you get home from the grocery store, cut off the bottom inch of your parsley.
2. Place in one inch of water.
3. Cover with a plastic bag and store in the refrigerator for two weeks. (Sometimes it will even last longer if you change the water out.)

OTHER FLAVORS

You can add different flavors to this recipe to change it up.

• A little cayenne pepper would bring a nice kick to this recipe. Start with 1/4 teaspoon, taste it and determine if you want more.
• Adding ground cumin will bring a nice smokey flavor to your hummus recipe! Start with 1/2 a teaspoon and then add more to taste.
• Roast an entire head of garlic and make this roasted garlic hummus.
• Add 1/2 a cup of drained artichoke hearts for artichoke hummus.
• Make roasted red pepper hummus by adding 1/2 to 1 cup roasted red peppers.

STORING AND FREEZING

This recipe will make about 3 cups. So if you aren’t having a party, you can keep it in your refrigerator and the eat left overs within 7 days. Always rely on your taste when it comes to left overs. Ingredients vary, so if it tastes off, trust that and toss it.

You can also freeze the left overs! Store in an airtight container with room for it to expand. Store in the freezer for up to three months.

OTHER TYPES OF HUMMUS

Because of the simplicity of hummus, you can make all types of hummus. These are two of my other favorites:

• Beet Hummus
• Edamame Hummus

If you make this delicious hummus recipe or any of my other recipes, please leave me a comment and let me know what you think!