Hummus is so simple to make at home!
Many years ago, the Barefoot Contessa published her recipe for Hummus. That’s this recipe… the one I’ve been using ever since to make homemade hummus. Ina Garten’s recipe is creamy, delicious and easy-to-make. You can certainly buy hummus already made at the store, but it’s so much better when you make it yourself. No preservatives of any kind, and the flavor is 100% better too!
Ingredients needed for Hummus:
- canned chickpeas
- tahini paste
- fresh lemon juice
- hot sauce
- kosher salt
A note about Tahini Paste:
Tahini, otherwise known as sesame paste, can be found in your regular market. Look for it in the ethnic food aisle or near the condiments or olive oil. Tahini is necessary for the flavor and texture. If you have sesame allergies, you may substitute soy butter or sunflower seed butter for the tahini to achieve similar results.
How to make homemade Hummus:
Why buy it at the store when it’s so easy (and so much better) to make hummus at home? All you need is a food processor or a powerful blender to make it happen. All ingredients go into your food processor, and you will process until smooth. It will be ready to eat at that point, but I like to refrigerate it for a while. If you would like a creamier hummus, you can add a little more canned chickpea liquid or water to thin it out.
What to serve with Hummus:
I suggest serving pear or cherry tomatoes, sliced cucumber, carrot sticks and bell pepper strips for dunking. Carb lovers will prefer pita chips, pita bread or crackers. I like to put a variety of dippers out, and let people choose.
Serve your bowl of hummus with a drizzle of olive oil on top (not shown in the photos above). A sprinkle of cumin powder makes it look pretty. Leftovers of hummus last for up to a week or so. Just store it in a covered container, and enjoy it as you’d like!
Here are a few more dip recipes you might like to try:
- Curry Dill Dip
- Baba Ghanoush
- Blue Cheese Dip
- Triple Onion Dip
- No Bake Spinach Dip
- Spicy White Bean and Avocado Dip
- Dill Pickle Dip
- Green Olive Dip
- 2 cups canned chickpeas (drain, and save the liquid)
- 1/2 cup tahini (sesame paste)
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons chickpea liquid (you can use water if you forgot to save the liquid)
- 4 medium garlic cloves, minced
- 1½ teaspoons kosher salt
- 8 dashes hot sauce (more or less, as desired)
- olive oil and ground cumin, for garnish (if desired)
- Place all of the ingredients into a food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. Drizzle a little bit of olive oil on top and sprinkle with cumin before serving, if desired. Serve with veggies or crackers or pita chips.
- *Use the reserved chickpeas liquid to further thin out the hummus, if needed, until you reach desired consistency.
This recipe is actually 3sp on the purple WW plan. Too bad because I was really excited to try it, I love hummus but it’s always 3sp.
When ingredients for this recipe are plugged into the WW recipe calculator on the WW site, the points come out to 2 purple and blue and 3 green for 1/4 cup of hummus. How are you computing 3 for purple? Store-bought hummus is probably more.
My daughter is allergic to sesame, so I substitute either soy butter or sunflower seed butter for tahini. It always tastes fantastic… and none of the other family members taste any difference!
Thanks- I’ll add that in as a tip!