Homemade hummus is one of my favourite DIY recipes that saves me a trip to the grocery store. Not only that, making it at home tastes way better than store bought.
I avoided making my own hummus for a long time because I was told that I had to peel the chickpeas in order to get the hummus really smooth. That seemed to be just too much work. That was until a friend of mine told me the secret to making it perfectly creamy. Knowing when to add the ingredients and how long to process it, is the key.
Since then, I never peel my chickpeas, and it takes all of 7 minutes to make a batch.
Hummus is such a versatile condiment or side dish:
- Use as a dip for cut vegetables
- Spread on pita
- Use as a spread on sandwiches instead of mayo
- Add to wraps
We like to switch things up sometimes by adding different herbs and spices, or just adding extra garlic. We love lots of garlic.
This recipe calls for using a food processor, but a high powered blender will also work. The timings may be a bit different though. Let us know in the comments below if you use a blender.
When making this recipe, be sure to use timers. It is hard to guess how long 1 minute is and without a timer, we tend to process for less time. We have provided timers within the recipe to help you out. Just click the time link and a timer will start.
Another key reason we make our own hummus is the concern over Listeria in store bought hummus. There have been so many food recalls involving commercial hummus, we would rather just make our own. According to healthyeating.sfgate.com:
A possible danger [for pregnant women] that might be lingering in store-bought hummus is the bacteria Listeria monocytogenes, which leads to a dangerous infection called Listeriosis that affects about 1,600 people each year. According to a 2006 study published in the “Journal of Food Protection,” commercial hummus can become a breeding ground for this dangerous bacteria that can lead to miscarriage, stillbirth or premature delivery. The bacteria grows when hummus isn’t refrigerated properly. Protect yourself by keeping store-bought hummus in the refrigerator and use it within two or three days after opening it. There is no way to know if the hummus is contaminated before you purchase it. Though contamination is quite rare, you can reduce your risk significantly by making your own hummus.
This recipe calls for Tahini, which is sesame paste. We have not declared this recipe as “Nut Free” because some people with nut allergies also react to sesame seeds.
- Fresh hummus needs to be refrigerated and has a shelf life of 3-5 days
- Frozen homemade hummus has a shelf life of 6-8 months. Defrost hummus in the refridgerator.
Hummus Recipe Demo Video
This video demonstration shows how to make creamy hummus.The video is not very long, but shows the recipe step by step.
Easy Creamy Hummus
GET MORE INFORMATION
- Visit our Guide to Cooking Dried Beans to learn more about beans.
- If you are freezing batches and need labels, we have printables.
Easy Creamy Hummus Recipe
|Servings||Prep Time||Cook Time|
|2 Cups||7 minutes||0|
- Measurement Note: If using cooked chickpeas, use 250 g (1 1/2 Cups).
- This hummus will last in the fridge for 3-5 days.
- Hummus can be frozen. It will last up to 6-8 months in the freezer.
- Add other seasoning to your hummus: dill, basil, extra garlic. You can even spice it up by adding a bit of cayenne pepper.
- 60 millilitres (1/4 Cup) Fresh Lemon Juice
- 60 millilitres (1/4 Cup) Tahini
- 1-2 Cloves Chopped Garlic
- 2 Tablespoons Olive Oil
- 1/4 Teaspoon Ground Cumin
- 1/4 Teaspoon Salt
- 15 ounce Can Chickpeas
- 1-2 Tablespoons Water