For as long as I can remember I had a love-hate relationship with hummus. Mediterranean food is one of my absolute favorites and I love ordering an extra side of hummus with my Mezze Platter. The hate in my oscillating relationship with hummus was because I could never find delicious creamy hummus outside of ordering it at restaurants. The store-bought hummus tasted utterly disappointing and only left me loathing the grocery stores for not having better hummus selections.
That is until I learned how to make hummus myself! I was fed up with trying numerous store-brought hummuses and only being left with a less than joyous experience and another optimistic experiment going to waste. I decided I would learn to make hummus myself and to my surprise, it was incredibly easy!
So, what exactly is Hummus?
Traditional hummus is made from cooked and mashed chickpeas (garbanzo beans), however it can be made from other legumes such as black beans or navy beans. The beans are blended with tahini (ground sesame seeds), olive oil, lemon juice, garlic, and occasionally other herbs and vegetables for an enhanced flavor. This popular spread is a Middle Eastern staple filled with protein and tons of nutrients, including calcium, potassium, zinc, iron, and vitamin C.
Hummus is usually served with pita bread, but taste great with sliced veggies like cucumber, carrots, and red peppers. It also pairs well with meat, and is great for dipping grilled steak and chicken! Also, hummus is the perfect healthy alternative to mayo on sandwiches—it adds a dynamic flavor and taste WAY better than mayo!
My Hummus Obsession!
After I learned to make hummus, it has been a staple in my diet as I make a new batch weekly and have it with everything —salads, veggies, pita, chicken, steak, you name it! My favorites to make are featured in this post: Roasted Red Pepper Hummus and Cilantro Jalapeno Hummus.
My recipe includes a few steps that deviate from the norm, but I’ve found it ensures the smoothest, creamiest, and tastiest hummus is made every time! For one, instead of using raw garlic I like to use roasted garlic. I found that raw garlic carries an intense bite and sometimes it can overpower the hummus. Roasted garlic is best, its subtle and insanely savory. (For those who are unsure how to roast garlic, you simply take a bulb, slice off the top, drizzle it with olive oil, wrap in foil, and bake for 35 minutes at 400°)
I also incorporate the secret that I learned from the chef at my favorite Mediterranean Restaurant. I told him of my hummus woes and how I learned to make hummus at home from scratch. He asked me if I knew of the secret to making the hummus extra creamy. Of course I am not going to skip on hearing any chef secrets, so I eagerly said no! He shared that in order to have creamy hummus every time, you are to add 2-3 teaspoons of ice-cold water at the very end and blend for an additional minute.
I will be the first to admit, when I heard this tip my mind was blown, but that is nothing in comparison to how I felt after tasting my hummus after incorporating this newfound tip; it was AMAZING! Now, my hummus always turns out fantastic. It is so easy to prepare and I love enjoying it myself or sharing it with friends and family over laughter, fun, and of course pita bread!
Tips to Making the best Homemade Hummus
- While it may be tempting, do not skip the step of blending the garlic, lemon, and salt together first. This helps to make the flavor of the garlic more subtle so it compliments the hummus, not overpower it.
- Along the same lines, follow each blending step and make sure to scrape down the sides and blend thoroughly before moving to the next steps. You’ll be happy you did when your hummus is smooth, creamy, and flavorful at the end.
- I’ve found that it is best to make hummus in a food processor. I’ve tried to use a blender but the consistency has not come out the same. Also, the blender has a slight dip at the bottom where ingredients tend to get caught and not mixed in properly. So, for the best results, use a food processor (like this one).
What Can I eat my hummus with?
You can enjoy your hummus with chips, pita bread, celery, carrots, cucumbers, and whatever else you can use for dipping!
Hummus is especially good when paired with chicken, beef or lamb. I love having hummus whenever I am having a Mediterranean dish, like Lamb Kofta, pictured above!
Hummus is also great as a dipping sauce on your charcuterie board or snack platter.
The possibilities are endless and you can get as creative as you like!
Quick Video on How to make hummus
How to Make Hummus
- Food Processor
- 1 Can of Chickpeas rinsed and drained
- 2-3 Lemons, juiced
- 2-3 tbsp Olive oil
- 1/4 cup Tahini
- 2 Cloves Garlic (Roasted Preferred)
- 1 tsp Ground Cumin
- 1/2 tsp salt
- 1-2 tsp Ice Cold Water
- 1/2 tsp Paprika for garnish
Additional Ingredients for Roasted Red Pepper Hummus
- 1 Roasted Red Pepper, Seeds removed
For the Cilantro Jalapeno Hummus
- 1 bunch Cilantro
- 2 Jalapeños
- 1/2 Lime
- First, put two cloves of garlic, 2 squeezed lemons, and 1/2 teaspoon of salt into the food processor and blend for 1 minute.
- Add the tahini and blend until it is a thick creamy texture, about 1 minute. Be sure to scrape down the sides and bottom so the tahini is properly blended.
- Add the Roasted Red Pepper and the Cumin and blend until smooth, about 1-2 minutes.
- Add Chickpeas and Blend for one minute. Continue to blend while drizzling in the Olive oil (for 1 minute).
- Taste the Hummus and make any adjustments. Add Salt and Lemon to taste. If you want the hummus to be a bit more creamy add 1-2 teaspoons of Ice Cold Water and blend for 30 more seconds
- Serving: 8
- Fat: 12.3 g
- Protein 4.6g
- Calories: 183