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.
Be sure to double the recipe if you are having guests or if you’d like your hummus to last more than one day!
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!
[mv_create key=”156″ title=”Easy Homemade Hummus” type=”recipe”]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.
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