Hummus is so good!  Homemade hummus is even better.  It’s easier than you might think to make hummus from scratch.  I’ve done it so often that I can whip some up mornings so we can pack hummus in school and work lunches to go.  I’m a big fan of chickpeas because they are a great way to get protein and fiber, plus vitamins and nutrients.  As a perk I cut down on olive oil and tahini and bump up the lemon juice and garlic, making this a lower fat hummus recipe.  I keep a little cumin for zing and salt to taste. 

Peeling the thin layer of skin on chickpeas is optional-  I leave it on…more fiber that way.  We also don’t mind a bit of texture to our hummus.  If you are a smooth operator and want silken smooth hummus, here is a great post using an easy method to remove the skins using paper towels, How to Easily Remove the Skins from Canned Chickpeas.

I have a handy mini blender that is just the right size for this recipe.   I recommend doubling up the recipe if you are having guests or if you’d like your hummus to last more than one day!  I use one can of garbanzo beans (also known as chickpeas).

Ava loves taking fresh hummus to school with bell peppers and carrots.

We often snack on hummus with small slices of whole wheat pita bread.

We usually have a good supply of fresh lemons.  In a bind, I will use store-bought lemon juice.  To me, lemon juice makes just about everything taste better.  I use it in healthy doses.

The spices that make hummus so tasty include garlic (fresh or garlic powder), cumin, and salt.  I use less olive oil and tahini (sesame seed paste) than traditional recipes to cut down on the fat content.

If you give this recipe a try, please be sure to give it a star rating – it will help us out a lot!

Yield: 8

Easy Homemade Hummus

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Homemade hummus is a delicious, light and nutritious dip made with garbanzo beans, also known as chickpeas.

Prep Time 5 minutes

Additional Time 5 minutes

Total Time 10 minutes

Ingredients

• 1 can garbanzo beans, also known as chickpeas (15.5 ounces), drained
• 1/4 cup fresh or store-bought lemon juice
• 1/4 teaspoon pink Himalayan sea salt
• 1 Tablespoon olive oil
• 1 teaspoon tahini
• 3 to 4 shakes of ground cumin
• 1/4 teaspoon garlic powder

Instructions

1. Drain the chickpeas
2. Empty can of drained garbanzo beans (also known as chickpeas) into food processor or blender
3. Add the rest of the listed ingredients
4. Pulse or beat until smooth - scrape down the sides of the blender as needed
5. Transfer to serving bowl or storage container
6. Serve with fresh vegetables (bell pepper, carrots, snap peas, cucumbers, tomatoes) or whole wheat pita bread

Notes

If you prefer your hummus to be very smooth, remove the thin skin layer. Place the drained beans on paper towels. Place another paper towel over them and very gently roll them around - this will loosen the skins. Pick off the chickpea skins and discard. Follow the rest of the recipe as directed.

I try to use the juice of fresh lemons but store-bought lemon juice will taste good as well. In a bind, limes or lime juice is also tasty.

Nutrition note: I use less olive oil and tahini (sesame seed paste) than traditional recipes to cut down on the fat content.

Store up to a week in an airtight container in the refrigerator.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 373Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 388mgCarbohydrates: 63gFiber: 5gSugar: 50gProtein: 11g

A couple of years ago I experimented with making hummus in the Instant Pot using dry beans.  The results were good.  The hummus had a cooked and savory taste.  My preference is to make it fast and easy as I described in the recipe post today using canned beans.  If you’d like to try making them with dry beans, go for the Instant Pot Hummus recipe HERE.