Monday, April 16, 2012

Homemade Hummus

Homemade hummus is another one of those recipes that is so easy to make super fresh at home.  I’ve made a lot of hummus over the years, and in my research I learned a trick to making really creamy (as opposed to “grainy bean mash”) hummus. Yes, we have a trick to share with you! It’s easy.

Homemade Hummus

The secret to creamy hummus is the order in which you combine the ingredients. You start with the tahini, lemon juice, and water. Whir these together like crazy to create a totally smooth and creamy emulsion – it should look like thick cream. THEN you add the chickpeas and garlic and blend until smooth. The chemistry of whatever happens here creates the end result of creamy hummus rather than grainy bean mash. If you’re interested, drop in on some nice vegetarians ranting and raving about this over here.

Tahini & Lemons

You can catch a glimpse of the tahini emulsion in the upper right picture, below.

Making Hummus

Top your creamy fresh hummus with chopped parsley, drizzle with olive oil, and serve.  We (and our toddlers!) love this with carrots, pea pods, pita bread triangles, cabbage wedges, and loads of harissa.  Well…not the toddlers on that last one.

Homemade Hummus

Homemade Creamy Hummus

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 Tbsp water
  • 4 small cloves of raw garlic (the raw garlic adds a spicy kick so adjust according to your tastes!)
  • 16 oz can chickpeas, drained
  • 1/2 tsp salt
Put tahini, lemon juice, and water in the food processor. Blend (and scrape down if any tahini sticks) until it forms a thick creamy emulsion.
Blend garlic and salt into the tahini cream.
Add the chickpeas and blend until your hummus is totally smooth and creamy. Note that this recipe calls for fewer chickpeas (in proportion to the other ingredients) than many other recipes – it is more tahini and lemon heavy, which helps achieve that delicious texture!
Homemade Hummus

23 comments:

  1. Ooh, cannot wait to try this. We go through so much hummus in our house and I keep buying it because it's so healthy (and we all eat more veggies when it's around) but it gets expensive!

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  2. MMMM...Hummus. I wonder why I never thought to try it with peas. My most recent hummus kick led me to bake homemade pitas. Super easy and so perfect with homemade hummus.

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  3. This is soooo timely. I have tried 4 or 5 different hummus recipes and have been frustrated with the texture. I was just thinking this morning that I was done trying to make this at home. Thanks for the tips. I am optimistic again!

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  4. Your advice on the order in which to combine ingredients is very helpful. I'm a big fan of hummus and one of my favorite things to eat with raw veggies. Thanks for sharing!

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  5. I've made hummus lots of time but have always added the tahini mixture after the chickpeas. Will definitely have to try it your way next time to see how the texture differs!

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  6. I tried this this morning and the texture is SO much better! I like all the garlic, too. I had to add a little more lemon juice and found it was easier to make in my food processor instead of the blender. Thanks so much!

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  7. Replies
    1. Hi Danielle, I find it at "healthy" grocery stores. I've gotten mine at Whole Foods, a small local chain called Vitamin Cottage, and at Sprouts.

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    2. In a "regular" grocery store, it tends to be in the Hispanic food aisle!

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  8. i made this today, but with only a fork - so i wasn't able to get it super creamy. it, however, was just as delicious! thank you

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  9. Cumin. Try adding ground cumin.
    And, I don't know if you can get hold of it, but few drops of http://en.wikipedia.org/wiki/Orange_flower_water really improves the dish.

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  10. Very good! I ended up adding a half cup of homemade pumpkin puree and an extra lemon - but yes, very smooth!

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  11. I am allergic to tahini .. Is there anything else that I can substitute

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    Replies
    1. Are you allergic to peanut butter? I find that you can get away with a bit of peanut butter instead.

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  12. This was delicious! Would definately recommend.

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  13. We have allergies to sesame and nuts. Is this recipe good without substituting anything for the tahini?

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  14. We made this last night and it was so incredibly yummy (and easy!)! Thank you for the recipe. We will not be purchasing ready made hummus any more!! =) Sally

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  15. I've been making hummus for over 38 years and the first thing i always do is add some water to the tahina and keep stirring it will get very thick, then add FRESH lemon juice, garlic and your finely ground chick peas, a little salt and cumin really is a must.

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  16. I just got a food processor for Christmas, and I've been dying to make hummus! I was so excited that I found your tip for a creamier recipe, so I made sure to follow everything to a T. When I got to the last step of adding the chick peas, I got cocky and just went on opening the two cans I had bought. Rinsed them, put them in, ground them up, and I was wondering why it wasn't as creamy as yours looked. Yup, one can, not two. It still tastes really good though! I just added some more tahini to even it out a bit. I'll try it the real way next time!

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  17. This is delicious! Just like the previous poster, I got a food processor for Christmas and have been dying to make hummus!

    Only changes I made was I went a little easy on the tahini and lemon juice, and added a few large drizzles of olive oil into the mix. So YUM, and such an affordable and healthy treat!

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  18. Stumbled across this recipe tonight and just made up a batch. It is delicious! Definitely a better consistency doing it this way. Thanks!

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