We find that store-bought hummus is usually a big disappointment — over-salted, a little too coarse, has added oils and never worth the price tag. With that, it just makes sense to make hummus at home!
This basic chickpea hummus recipe is one to have on hand because of it’s versatility. It can be used as a dip for vegetables, served with seedy crackers or sprouted bread; also use it as a spread for sandwiches and collard wraps. Its richness and moisture make it a great substitute for mayo or cheese.
We promise, once you make your first batch of homemade hummus, you’ll never go back to store bought.
The Best Homemade Hummus
- 1.5 cups or 15 oz 425 g can chickpeas
- 1 garlic clove crushed
- 1 tsp sea salt
- 2 tbsp 30 ml extra virgin cold press olive oil or flax oil
- 3 tbsp 33 g raw tahini
- 2 lemons juiced
- 3 ice cubes
- 1 organic lemon zest only optional
- Paprika optional
- Cilantro or parsley leaves optional
- Rinse the chickpeas in cold water and add them to a food processor.
- Place all of the remaining ingredients in a food processor and blend until smooth.
- Store any remaining hummus in an air-tight container in the refrigerator for up to 4 days
- Soak minced garlic in lemon juice before mixing with the other ingredients. The flavour of the garlic will become more mild and perfect for hummus.
- Use ice cubes when mixing the hummus. This will lower the temperature of the mixture and make the hummus hold together better.
- Use a high-quality 100% raw sesame tahini. It should be light in colour and pourable, you will find the best ones in oriental supermarkets or health-food stores.
Dedicated to your health & wellbeing,