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Homemade Hummus

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posted: 05/12/20

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This post may contain affiliate links. Please read my disclosure policy

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

a black bowl full of hummus garnished with oil and parsley on a tray with vegetables, can see cut carrots, sliced cucumbers, and cherry tomatoes

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.

overhead view of a food processor with chickpeas fresh parsley minced garlic and tahini on a gray surface with spilled parsley and a cloth red and white napkin

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.

close up of a food processor that has blended hummus smooth

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!

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.

close up overhead view of an oval black bowl full of homemade hummus garnished with oil and fresh parsley on a tray with pita chips, carrot spears, pepper slices, slices of cucumbers, and cherry tomatoes

OTHER TYPES OF HUMMUS

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

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!

a black bowl full of hummus garnished with oil and parsley on a tray with vegetables, can see cut carrots, sliced cucumbers, and cherry tomatoes
0 from 0 votes

Homemade Hummus Recipe

Serves: 3 cups
(tap # to scale)
Prep: 10 minutes
Total: 10 minutes
This simple and easy hummus recipe is a classic. It is quick to make, and makes for the perfect light snack.

Ingredients

  • 29 ounces chick peas drained and well rinsed
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 2 tablespoons fresh parsley chopped
  • 2 cloves garlic minced
  • 3/4 to 1 teaspoon salt

Instructions

  • Combine all of the ingredients in a food processor and blend until smooth. If chunks remain, scrape down the sides and continue to blend until smooth.
  • Taste and add more salt as needed.
Serving: 0.25cup Calories: 110kcal (6%) Carbohydrates: 13g (4%) Protein: 6g (12%) Fat: 4g (6%) Sodium: 291mg (13%) Potassium: 150mg (4%) Fiber: 4g (17%)
Author: Lisa Longley
Course: Appetizer
Cuisine: Middle Eastern
a black bowl full of hummus garnished with oil and parsley on a tray with vegetables, can see cut carrots, sliced cucumbers, and cherry tomatoes

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Homemade Hummus Recipe

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Shirley says

    How long do you think tahini is good to use?m. Mine is years old, always kept in fridge
    Maybe list some recipes to use it further? Or I guess just hunt up mid- east recipes?

    • Lisa Longley says

      Hi Shirley! I’m hesitant to tell you how long you should keep yours, but I will tell you that I keep mine a VERY long time. A little research suggests between 6 months to a year. And I would suggest a homemade salad dressing with it, otherwise, I found this list.

  2. martha says

    13 g of carb for how much?

    • Lisa Longley says

      Sorry about that Martha! It is for 1/4 cup. The post is updated now.

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