Homemade Hummus Recipe

July 15th, 2008

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Hummus is one of those extremely versatile recipes. Once you get your basics down, you can do just about anything with it. The following recipe is for a basic hummus that can be easily adapted to accommodate your favorite flavor combination. Whenever I make a batch of hummus I use the pantry and refrigerator for inspiration; I have even included a couple of my favorites for you to try.

Hummus Recipe

Basic Hummus Ingredients (Garlic Hummus)

1 can (14 ounce) garbanzo beans, rinsed and drained
⅓ cup tahini sesame paste (Paste of ground sesame seeds, easily found in your local grocery store)
½ cup flat parsley leaves, and roughly chopped
1 garlic glove, roughly chopped
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
salt & pepper, to taste

Basic how to make hummus

  1. Place garbanzo beans, tahini, parsley, garlic and lemon juice in food processor. Process until ingredients are well incorporated and mixture is smooth.
  2. Season with salt and pepper to taste. You may also need to add additional lemon juice to your liking. You may also add more olive oil to adjust the texture.

Spicy Cilantro and Sun Dried Tomato Hummus Recipe

  1. In step 1 of the basic hummus recipe replace parsley with ½ cup cilantro and add 1 small dried Thai chili or 1 diced jalapeno (ribs removed).
  2. Hydrate 4 medium sun dried tomatoes in a couple tablespoons of water, roughly chop and add cilantro, chili and tomato to food processor.
  3. Process until smooth and move on to step 2 making seasoning and texture adjustments as necessary.

Artichoke Hummus Recipe

    Repeat steps 1 and 2 from basic hummus recipe adding 1 can (14 ounce) of artichoke hearts (drained and halved) to food processor.

Roasted Red Pepper Hummus Recipe

  1. Grill one whole red bell pepper on until skin blisters and becomes black on all sides. This can be done on the stove or bbq grill. Place grilled pepper in a brown bag of a dish covered in plastic wrap. This will cause the pepper to sweat, making the skin easier to remove.
  2. Remove skin and seeds and discard, roughly chop pepper and place in food processor completing steps 1 and 2 from basic hummus recipe above.

You can serve your homemade hummus with pita bread, chips, crackers, fresh crudités (raw vegetables ready for dip) like carrots, celery or even green beans. Add a fresh squeeze of lemon and a drizzle of olive oil right before serving. I also use it as spread for sandwiches.

For homemade pita chips, cut pita bread into triangles pieces, spray with cooking oil and toast for 10 minutes or so in the oven at 350°F.

>>>> Well that's my favorite variations that I make at home. I would love to try egg plant hummus, and that is on the to do list.  Hopefully you liked it! Feel free to make your own comments about your best  hummus recipe too, or improvements and ideas. Thanks!

Looking for other dip recipes for your next party? Try our guacamole, French onion dip, fresh tomato salsa, chipotle lime spinach dip, and layered taco dip recipe.

18 Responses to “Homemade Hummus Recipe”

  1. JennNo Gravatar Says:

    This looks delicious! I’m escpecially excited about the roasted red pepper. Yummy.

  2. SEO BloggerNo Gravatar Says:

    I’m definitely going to be whipping this up Wasabi Man!!

  3. adminNo Gravatar Says:

    @Jenn – We are honored to receive a seal of approval come from the Fit Bottom Girls! Forgot to mention about hummus nutrition. Hummus is very low in cholesterol. It is also a good source of Vitamin B6 and Manganese.

    @SEO Blogger – I know you are a big fan of Trader Joe’s Hummus. It’s a no brainer :)

  4. JBNo Gravatar Says:

    Awesome — thanks a ton! Can’t wait to try artichoke hummus recipe!

  5. TracyNo Gravatar Says:

    Great recipes, thanks! I love artichoke hummus. I often do half artichokes and half chick peas for those with sensitive tummies that can’t quite digest beans well. It works great and tastes amazing.

  6. adminNo Gravatar Says:

    @Tracy How is the viscosity when the volume of chick pea is reduced?

  7. nicmccNo Gravatar Says:

    Black beans can be a great alternative to chick peas too. Now I want to make hummus this weekend!

  8. adminNo Gravatar Says:

    @nicmcc Great idea! I can’t say that I had it but black beans hummus totally makes sense, gonna have to try that. Perhaps a little dash of cumin powder and some cayenne pepper to give it a little Southwest flare?

  9. mattNo Gravatar Says:

    how does this go with beer?

  10. adminNo Gravatar Says:

    @matt – Is there any food that does not go well with Beer?

  11. DeniseNo Gravatar Says:

    Ive been wanting to make hummus for a while and cant believe how easy it looks. These recipes look so good. I cant wait to start experimenting!!

  12. adminNo Gravatar Says:

    @Denise Thank you for stopping by, we are glad that you found the recipe. I can’t wait to start experimenting and sharing your recipe. Please come back again to share us your success!

  13. ParedesNo Gravatar Says:

    great post, thanks for providing so much. Keep up the good posts!

  14. ChalumeauNo Gravatar Says:

    Great hummus ideas. I’m looking forward to trying them!

    BTW — ice cream does not go with beer!!!

  15. teresaNo Gravatar Says:

    i made it with broad beans instead of garbanzo beans/chickpeas and since i’m sensative to citric fruits, i subbed a small amount of plain white vinegar and it was really good.
    i’m going to try it with the black beans too.
    thanks.

  16. margaret cochranNo Gravatar Says:

    My favorite is roasted red pepper hummus. Being a Vegan and sensitive to fat consumed, I use more fresh lemon juice AND the small amount of tasty juice of the roasted pepper.I peel the cooled red pepper while it is whole than strain the seeds from the juice and add juice along with extra lemon juice,chopped garlic and only 1 Tb. olive oil. A good food processor is a must to blend till smooth and the flesh of roasted red pepper (large one)dropped into processor helps with the consistancy as does the tahini. I use only 1/4 chopped organic parsley and instead of salt, I often drop in a few green or black olives. After a few hours in refrigerator, consistancy is firm enough to easily slice/spread on top of sliced avocado,onion,tomato, Romaine lettuce sandwich. I use Ezekiel bread toasted. This is so good, nutritious, it is almost addictive !! Excellent lunch for gluten sensitive folks too,

  17. Sandy HillNo Gravatar Says:

    I can’t read the amt. of tahini in recipe –
    is it 1/3 cup?
    thanks

  18. adminNo Gravatar Says:

    Yes, it’s 3rd of a cup. Enjoy!

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