The BEST Homemade Hummus!
Fresh, flavorful and perfectly smooth and creamy, this homemade hummus will be your new favorite dip to eat with veggies, crackers, or just with a spoon! Once you taste homemade hummus, you will never go back to buying grocery store hummus again!
Equipment
- 1 Food Processor
Ingredients
- 15oz canned garbanzo beans (chickpeas)
- 1 tsp baking soda** for cooking the beans
- 1/2 cup tahini
- 3 tbsp fresh lime juice can use lemon instead
- 1 1/2 tsp minced garlic
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 2 tbsp water can use olive oil instead for richer flavor
Instructions
- In a small pot, add 15oz can of garbanzo beans and 1 tsp of baking soda. Cover the beans with water, stir and then bring to a boil. Once boiling, bring the beans down to a simmer and cook uncovered for about 10 minutes. The beans should be soft and easy to mash with a fork. Drain them in a fine mesh strainer before adding to your food processor.
- To the garbanzo beans in the food processor, add the tahini, lime juice, minced garlic, salt, ground cumin and water. Process the ingredients until smooth and creamy, about 1-2 minutes.
- Serve immediately with crackers and fresh veggies or on a sandwich or wrap. Or store in the fridge until you're ready to eat. Enjoy!
Notes
*This recipe makes approximately 2 cups of hummus or about sixteen 2 tbsp servings. Calorie count is for 2 tbsp of hummus.
**Why add baking soda? Baking soda helps the beans break down more easily, making them particularly soft and mashable. There's a lot of science going on here, so feel free to look up this concept. It's pretty interesting!
***Store hummus in an airtight container in the fridge up to 3-5 days. If you still have leftovers, you can place hummus in the freezer and freeze for up to 4 months. Be sure to thaw overnight in the fridge before eating.