Homemade Hummus (in 4 easy steps!)

Tuesday, June 9, 2015 0 0

How much do you love hummus? I LOVE hummus. I often eat it for lunch at work – either in a sandwich instead of mayo, or on crackers, or as a dip for veggies. As a result, I buy a lot of hummus.

I’m pretty particular about how I like it – easy on the garlic, not too much cumin, add a hint of lemon. It never occurred to me that I could just make it myself and tweak the recipe how I like it, saving those $$$ I was spending on my hummus habit.

Maybe I’m late boarding the make-your-own-hummus train – maybe you’ve been doing it for years – but just in case you haven’t, you’ve got to try it! It is SO EASY. And SO CUSTOMIZABLE.

How to make Homemade Hummus

All you need is a food processor. If you’ve been following along, my last two posts (Rhubarb Hand Pies and Pea Pesto Crostini with Goat Cheese) also expressed my undying love of my food processor, and you need to get one pronto.

1. Rinse your can of chickpeas.
2. Throw tahini and lemon juice in your food processor and mix.
3. Throw the rest of the ingredients (chickpeas, garlic, olive oil, salt, cumin, and water) in your food processor and mix until smooth.
4. Taste. Add a little more of whatever it needs – more salt, more garlic, more cumin. You get it.
That’s it! (See recipe below for measurements.)

Homemade Hummus with Baguette and my favourite Rose wine from Joie Farms.

This homemade hummus is easy – it uses canned chickpeas, and can be whipped up in 5 minutes. It’s a smooth, creamy, mellow hummus. Perfect for a slice of baguette, perfect for taking the backseat in a sandwich, perfect for dunking fresh flavorful veggies. And your mouth won’t smell like garlic afterward, which is always a plus in my books.


Homemade Hummus
My perfect hummus - you can whip this up in 5 minutes using canned chick peas and a food processor. No overnight soaking needed!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 15-ounce can chickpeas (they are also sometimes called garbanzo beans)
  2. 1/4 cup fresh lemon juice (approx 1 large lemon)
  3. 1/4 cup tahini
  4. small garlic clove, minced (more if you prefer a garlicky hummus)
  5. 2 tablespoons olive oil
  6. 1/2 to 1 teaspoon salt
  7. 1/4 teaspoon ground cumin (more if you prefer a more cumin-y hummus)
  8. 2 to 3 tablespoons water
  1. In a colander, rinse the canned chickpeas under cold water. Leave the skins on! Don't do anything to them other than rinse - this is easy hummus! Set aside.
  2. In your food processor, add the lemon juice and tahini and process until smooth.
  3. Then add garlic, olive oil, salt, and cumin and process for a minute or two until smooth.
  4. Your hummus will probably be pretty thick, so add 1 tablespoon of water at a time until it reaches desired consistency.
  5. Taste - and add more salt or cumin according to your tastes.
  6. Scoop out of your food processor and serve with a good baguette.
  1. If you like a more garlicky hummus, add 2-3 cloves garlic.
  2. If you like more cumin flavour, try 1/2 teaspoon to 1 teaspoon cumin.
the lovely kitchen http://www.thelovelykitchen.org/

Homemade Hummus

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