I have been obsessed–and amazed– with the simple deliciousness that you can make at home with the magic of a food processor (or high quality blender) + garbanzo beans.
The first time I made this recipe I literally struggled to stop eating the hummus straight from the food processing bowl. The garlic and cumin flavors, along with the dash of lemon juice, were all so vibrant and comforting together.
What I Want You To Know About Making Homemade Hummus
It’s So Simple to Make
Everyone can make it, don’t be intimated. All you need is a food processor or a large, high quality blender. I am being picky about requiring a high quality blender because otherwise your hummus could be grainy, and that is not appetizing. Trust me, I’ve tried working past grainy hummus.
You Probably Have All of the Ingredients in Your Pantry Already
Except for the garbanzo beans. Maybe you don’t have the garbanzo beans in your pantry, but, they’re, like, less than $2 for even the fanciest schmanciest can of garbanzo beans, and they’re easy to find in your grocery store with the rest of the canned beans.
The other ingredients include salt, garlic cloves, lemon juice (from 1 lemon), cumin, olive oil, and broth (chicken, vegetable, or just use water).
But You’ll Need Tahini, Too.
And You’ll Use It Again and Again in Other Recipes.
So on your grocery list write: two cans garbanzo beans, and tahini.
Usually I find tahini in the “ethnic foods” aisle of my grocery store. There won’t be a ton of tahini options, maybe, like two or three different jars to choose from, so you will really need to search.
And don’t fear, after you make this hummus recipe, and this Chrissy Teigen sesame chicken noodles recipe, you will use tahini again and again and it will become a staple on your grocery list.
Let’s Talk About the Rest of Your Life
Alyssa says that once we make this homemade hummus recipe at home we won’t be going back to store bought hummus anytime soon, and she is 100% right.
And from this novice’s perspective (me!), once you try this recipe you will be sold on making homemade hummus for the rest of your life!
Check out Alyssa’s post for details on sweet potato, roasted red pepper, rosemary, and spicy Sriracha variations to try next!
Be amazed with the deliciousness you can create at home with the simplicity of your food processor, garbanzo beans, lemon juice, cumin, garlic, olive oil, and tahini. Go get 'em, tiger!
- 2 15 oz cans garbanzo beans
- 1.5 teaspoons salt
- 2-4 cloves garlic, peeled and smashed
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/3 cup tahini
- 1/4 cup good quality olive oil
- 1/4 cup vegetable broth (or water)
Place your beans, salt, and garlic cloves in the food processor, and pulse until roughly combined.
Scrape down the sides with a spatula, then pour in the lemon juice, cumin, and tahini. Pulse again until just combined.
Slowly drizzle in the olive oil, in a steady stream, with the food processor still running. At this point you'll begin to see the creamy, hummus like texture beginning to form.
With the food processor still running, stream in the vegetable broth (or water) until the ultimate smooth, creamy texture is achieved.
When you think the hummus is finished and blended to its finest, give it a taste to make sure there isn't any residual graininess from the garbanzo beans. Continue to blend, if necessary, until the graininess disappears.
Store in an airtight container in the refrigerator for up to two weeks.
Thank Alyssa at Her Modern Kitchen for sharing this delicious recipe with us, and give her a follow @hermodkitchen on Instagram!
Two tablespoons of lemon juice usually equals the juice of one lemon.
And I usually use, like, 4 garlic cloves, instead of two.
Lastly, I feel like I have tried this recipe with chicken broth, instead of vegetable broth, and it tasted just as yummy.