One of the best reason to keep a few cans of garbanzo beans in the pantry? To make hummus! It’s so easy to make in a food processor, takes all of 5 minutes.
What’s hummus made of? Cooked chickpeas (garbanzo beans), tahini, garlic, olive oil, lemon juice, and salt. Purée everything, top with some paprika and a swirl of olive oil and voilà, you’re done!
With this few ingredients the quality is important. You can cook your chickpeas from scratch (instructions included at the end of the recipe) or use canned, which is what we are doing here for our quick and easy version. Note that not all canned chickpeas are equal. The brands I have found that are the best tasting are Bush’s and S&W premium.
Tahini is a paste made with roasted sesame seeds. Sesame is rich in oil and therefore, like any oil, will go rancid over time. So, that half empty can of tahini that has been sitting around in your fridge for a year? Probably not the best tasting anymore, and likely rancid. Taste it before you use it in this hummus, and if it doesn’t taste good, don’t use it. (Throw out any rancid oils, they taste terrible and are bad for you.)
More Tips for making the best hummus
- Process the tahini and olive oil first: when you buy tahini, often the solid part of it is compacted and separated from the oil. If you process it in the food processor first, you’ll be able to start with a creamier base.
- Peel membranes for extra creamy hummus: If you have extra time and you want to make hummus that is extra creamy, peel off the membranes of the cooked chickpeas before you purée them. The best way to do that is work with about 1/2 can of chickpeas at a time, drain them and rub them vigorously between two large paper towels. That will make it much easier to slip off the membranes.
What to serve with hummus?
Hummus is terrific with toasted pita bread. Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375°F oven for 10 minutes, turning them over half-way through, until crisp.
Hummus is also wonderful as a dip for crackers or raw crispy vegetables such as celery, red bell pepper, carrots, and cucumber rounds.
How to cook chickpeas
Prefer to cook your chickpeas rather than use canned? Just soak a cup of dry chickpeas overnight in at least a quart of water. Then drain, and cook with another quart of water and 2 teaspoons of salt, simmering until tender, about an hour or two or longer, depending on how fresh the chickpeas are.
If you don’t want to soak overnight, you can do a quick soak by pouring boiling water over the dry chickpeas, letting them soak for one hour, then draining and cooking.
Or you can cook them in a pressure cooker using these instructions: How to Cook Beans in a Pressure Cooker.
For a vibrant green spring hummus, swap out the beans for shelled peas, and add some mint for a fresh pea hummus.
Easy Homemade Hummus RecipePrint
- 1/2 cup of tahini (roasted, not raw)
- 1/4 cup extra virgin olive oil (plus more for garnishing)
- 2 garlic cloves, mashed and roughly chopped
- 2 15-oz cans of chickpeas (garbanzo beans), drained
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/2 teaspoon of salt
- Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley
1 In a food processor, combine the tahini and olive oil and pulse until smooth.
Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. Add more salt or lemon juice to taste.
2 Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, or chopped fresh parsley.
Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.
To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.
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