Hurray for hummus! 🌱 It’s hard to be humble about this heavenly homemade hummus recipe. Creamy smooth, so delicious, super nutritious, and easy to prepare. This is as good as it gets!
It isn’t a party without a bowl of hummus on the table. Especially when it’s this delish heavenly homemade hummus. There’s just something about really great hummus . . . the perfect blend of tahini, lemon, garlic, salt, and of course, chickpeas (garbanzo beans) .
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Over the years, I’ve sampled a lot of hummus spreads – store-bought, restaurant-style, homemade – some really good, a few not-so-good. The best hummus I’ve ever tasted? It’s this one, hands down. This recipe is the result of my husband John’s experimentation with others he has tried and fine-tuned into one great recipe. Sure, you can always buy a package of good hummus if you’re in a hurry, but if you want to try the best hummus you’ve ever had, you owe it to yourself to make a batch of this. Be sure to have some fresh pita bread, chips or crisp veggies on hand. You can make a meal of it!
What is Hummus?
Hummus is a dip or spread made from chickpeas that have been cooked and blended with lemon juice, tahini, garlic and other spices. Hummus is often eaten as an appetizer or starter with pita, flatbread, raw or roasted vegetables, or as a spread on sandwiches and falafel.
How would you describe hummus to someone who hasn’t ever tasted it? I would simply say hummus is soul food, and, for that very reason it has been a staple in the Mediterranean and Middle East for centuries. In fact, the word hummus originates from the Arabic word for chickpea. Prepared with readily available ingredients from the region, hummus has provided a delicious and satisfying food source for millions of people throughout history.
Serve with flatbread, a light drizzle of olive oil and a bit of basil. Yum!
Is Hummus Healthy?
Yes it is! Hummus contains a wide variety of vitamins and minerals, and is a great source of plant-based protein, (providing 7.9 grams per 100-gram or 3.5-ounce serving), as well as:
- Calories: 166
- Fat: 9.6 grams
- Protein: 7.9 grams
- Carbs: 14.3 grams
- Fiber: 6.0 grams
- Manganese: 39% of the RDI
- Copper: 26% of the RDI
- Folate: 21% of the RDI
- Magnesium: 18% of the RDI
- Phosphorus: 18% of the RDI
- Iron: 14% of the RDI
- Zinc: 12% of the RDI
- Thiamin: 12% of the RDI
- Vitamin B6: 10% of the RDI
- Potassium: 7% of the RDI
According to this article in healthline, there are several health benefits to eating hummus, including: Fighting inflammation, it’s high in fiber, has a low glycemic index, contains heart-healthy ingredients, can promote weight loss, and is gluten-free, nut-free, and dairy-free.
What is Tahini?
Tahini or tahina is a condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. Wikipedia
How to Make Hummus
This is the smoothest, creamiest hummus recipe, prepared with just the right amount of tangy lemon, infused with mellow fresh garlic, tahini, a drizzle of olive oil and a hint of ground cumin. It’s so easy & so good!
🥕See the detailed recipe below at the bottom of this post
🥕This hummus pairs perfectly with these easy & delicious vegan recipes!
- Vegan Mediterranean Roasted Veggies
- Best Vegan Tzatziki Sauce
- Vegan Israeli Couscous Salad
- Best Vegan Meatless Meatballs
very vegan 🌱 very good
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕
Heavenly Homemade Hummus
- large bowl
- fine mesh strainer
- high speed blender
- 5 qt (or larger) pot
- silicone spatula or scraper
- Rinse chickpeas in cold water, removing any discolored pieces. Place chickpeas in a large bowl, cover with water and stir in 1 tsp baking soda. Leave on kitchen counter and allow to soak for 8 hrs. or overnight.
- After chickpeas have soaked, pour off water and transfer to a 5 qt. pot or larger.
- Cover chickpeas in water (at least 3 – 4 inches above chickpeas), add 1 tsp baking soda, and bring to a boil.
- Once boiling, reduce heat to a lightly rolling simmer for one hour.
- Meanwhile, place whole (unpeeled) garlic cloves, lemon juice, and salt into a blender.
- Blend until garlic is thoroughly pulverized. Turn off blender and allow to sit for at least 10 minutes.
- Using a fine mesh strainer, pour lemon/garlic liquid through strainer into a measuring cup or small bowl, then pour strained liquid back into blender container.
- Add tahini and cumin and blend until creamy smooth.
- When chickpeas are done boiling, (they should be very soft), transfer them to a colander or large strainer to drain.
- Pour drained chickpeas into blender with tahini mixture. Blend until smooth, adding ice cubes as needed to create the consistency of thick, heavy cream.
- Transfer finished hummus to a glass bowl or storage container. Cool on kitchen counter.
- Hummus is best served at room temperature, but can be stored in a refrigerator for 2-3 days.Enjoy!🥕
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕