Simple Homemade Hummus

Simple Homemade Hummus
Heather Nicholds, C.H.N.

Homemade hummus is so quick and easy, and can be super tasty if you experiment with different additions.

I have a few tricks for making homemade hummus so that it doesn’t cause quite so much gas… cause we don’t want to be THAT vegan, stinking up the party!

Standard hummus is made with lemon juice, garlic and cumin for seasoning, but you can also branch off from there and make some really interesting flavor combinations.

This is a great spread to use in a wrap, like my Baked Falafel Wraps, for lunch.

Classic Hummus
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Simple Homemade Hummus Recipe

Homemade hummus is so quick and easy, and can be super tasty if you experiment with different additions.
Prep Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Keyword: chickpeas, healthy, hummus, tahini, vegan
Servings: 4 servings

Ingredients

  • 1 14 oz can chickpeas or 1/2 cup dried, fully cooked
  • 1 Tbsp tahini
  • 1 lemon zested and juiced
  • 1-2 garlic cloves pressed
  • 1/2 tsp salt approx
  • 1 tsp cumin
  • handful fresh parsley chopped, garnish
  • pinch paprika garnish
  • pinch cumin garnish

Instructions

  • Rinse and drain the chickpeas. If you are using dried beans, they will need to be fully cooked before you start.
  • Add everything but the garnishes to a food processor (best choice) or blender (works ok). Start pureeing, adding about 1/4 cup of water as it spins, with more water if necessary to get the consistency you like. You'll probably have to take the lid off and push down the mix that will fly up the sides of the processor.
  • Spread the hummus on a plate, and sprinkle with any or all of: chopped fresh parsley, paprika and cumin.

Video

Notes

Variation 1: Add a roasted red pepper. Bake the pepper in the toaster oven before starting, then put it in with everything else to puree. If you want to remove the skin from the pepper, put it into a plastic bag or container right when it comes out of the oven so that the skin peels off. I like it just fine to puree with the skin, plus there are nutrients and extra fiber in there.
Variation 2: Add 1 tsp (or more, if you like spices) curry powder in addition to the cumin. I use a mild curry powder, with no heat to it, but try whatever kind you like. If you use a spicy curry powder, you may want to use less than a full teaspoon.
Bonus Points Variation: Try roasted red pepper WITH curry powder...
Tried this recipe?Tag me @HeatherNicholds so I can see!

2 Comments

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  1. […] A little spicy, a little smoky, with a whole lot of flavor and nutrients, this homemade veggie burger is great for baking, frying, or BBQing. Put it on a bun, or try it on a bed of kale like me… topped with a big ol’ scoop of homemade hummus! […]

  2. […] some greens. One of my favorite quick lunches is to pair some leftover tomato pasta with red pepper hummus, and top it off with some fresh sprouts and cherry […]

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