Easy-Peasy Homemade Hummus: Steps for a Velvety, Scrumptious Dip
Elevate your snacking game with this easy, tasty hummus recipe. Using canned chickpeas and roasted tahini, this creamy dip is a breeze to whip up and is perfect for veggies, pita, or sandwiches.
Homemade hummus made simple
Cook up a batch of this delicious dip using canned garbanzo beans, spices, and roasted tahini. Serve it with raw or roasted veggies, pickled vegetables, pita bread, or chips. You can also use it as a sandwich spread.
What you'll need:
- Ensure to buy roasted, not raw, tahini. Look for roasted sesame seeds on the label if unsure.
Game plan:
Refrigerate the hummus in an airtight container for up to 1 week.
Pro tip:
For a creamier hummus, boil canned chickpeas with a bit of baking soda before draining and pureeing. Check out our comprehensive How to Make Homemade Hummus guide for more details.
- Yield: Around 1 ½ cups
- Difficulty: Easy
- Time: 10 minutes, total
- Active time: 10 minutes
Ingredients:
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 1 medium garlic clove, peeled and smashed
- Juice of 1 medium lemon
- 1/4 cup roasted tahini
- 1/4 cup water, plus more as needed
- 1 tbsp extra-virgin olive oil, plus more to serve
- Salt
Instructions:
- In a food processor, combine chickpeas, garlic, half of the lemon juice, tahini, water, olive oil, and a generous pinch of salt. Process until smooth.
- If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste and add more salt and lemon juice as needed.
- To serve, place the hummus in a bowl and drizzle with olive oil.
Enrichment insights:
Overall: For a flavorful, homemade hummus, use roasted tahini and serve it with pickled vegetables. Here's the step-by-step guide:
Hummus Ingredients
- Chickpeas: 1 cup dried chickpeas (or 1 (15-ounce) can chickpeas, drained and rinsed)
- Tahini: 1/2 cup roasted tahini (see below for roasting instructions)
- Lemon juice: Juice of 1.5 lemons
- Garlic: 2-3 cloves, according to taste
- Salt: 1 1/2 tsp
- Cumin: 1/2 tsp (optional)
- Aquafaba or water: As needed for consistency
- Ice cubes: 3-4 for blending (optional)
Roasting Tahini
- Roast Sesame Seeds: In a dry skillet over medium heat, stir sesame seeds until golden brown and fragrant.
- Grind: Let sesame seeds cool, then grind into a fine paste using a food processor.
- Add Oil: Mix with a small amount of neutral oil (e.g., canola) until desired thickness for roasted tahini is achieved.
Making the Hummus
- Soak and Cook Chickpeas: If using dried chickpeas, soak overnight and cook until very soft (around 30-40 minutes with bicarbonate soda). For canned chickpeas, simmer for 20-30 minutes until very soft.
- Peel Chickpeas: If you want the smoothest texture, peel off the chickpea skins after cooling.
- Blend: In a food processor, combine cooked chickpeas, roasted tahini, lemon juice, garlic, salt, and cumin. Blend until smooth.
- Adjust Consistency: Add aquafaba or water as needed to achieve a creamy texture. You can also add ice cubes while blending for a lighter texture.
Quick Pickling Method for Vegetables
- Ingredients: Assorted veggies (carrots, cucumbers, turnips), 1 cup vinegar (apple cider or white), 1/2 cup water, 1 tsp salt, 1 tsp sugar, optional spices (e.g., mustard seeds, dill)
- Slice vegetables thinly.
- Boil vinegar, water, salt, sugar, and spices in a saucepan.
- Cool brine.
- Marinate sliced vegetables in the cooled brine for at least 2 hours.
Serve hummus with pickled vegetables, pita bread, or chips for a delightful combination of flavors and textures. Enjoy!
Use the roasted tahini in your homemade hummus for a richer flavor. Follow the instructions to make the hummus, paying attention to the consistency and adding more water if needed. Serve the hummus with pickled vegetables for an enchanting mix of flavors and textures, enhancing your snacking experience with easy nutrition.
