Making Homemade Hummus is easier and cheaper than you think, earning it a superstar position in my list of favorite appetizer recipes.
After making this easy homemade hummus recipe just once, chances are you won’t be going back to store made anytime soon. It’s velvety smooth texture and lemony freshness provide the perfect profile to be enjoyed with pita bread, fresh vegetables or used as a spread in sandwiches and wraps. This homemade hummus recipe is a great base for any number of toppings, including slow roasted tomatoes & feta cheese, chopped olives or roasted peppers. The possibilities are endless allowing it to be a platform for a diverse and delicious dish!
What is Hummus?
Simply put, Hummus is a creamy, savory spread or dip made primarily from cooked and mashed chickpeas (also commonly known as garbanzo beans), blended with tahini (a paste made from sesame seeds), olive oil, lemon juice, garlic, and salt. Originating in the Middle East, hummus has become a popular dish worldwide. It has a rich, nutty flavor and smooth texture. It’s naturally plant-based, gluten-free, and packed with protein, fiber, and healthy fats—making it both delicious and nutritious. Hummus is often served as a dip with pita bread or vegetables, or used as a spread in wraps, sandwiches, and bowls.
Homemade Hummus is inexpensive, delicious & nutritious.
Hummus is one of the best examples of satisfying cheap eats. If you are in the market for an inexpensive appetizer that feeds a crowd, look no further. Let’s break it down: 1 pound of dried chickpeas costs about $1.50, which is the main ingredient and makes about 2 quarts of hummus. You’ll also need to purchase a jar of Tahini which runs anywhere from $5-10 (depending on where you shop) but it will last a long time in the refrigerator, and typically will make at least 4 batches of hummus for an average size jar. The remaining ingredients are typical pantry items with nominal price tags such as lemons, garlic and olive oil. Not so bad for a giant batch of homemade hummus!
How to make Homemade Hummus
Learning how to make hummus is very easy– it only takes two simple steps and some hands off time.
Stay in the Loop.
Real food. Real stories. Sent with love—right to your inbox.
First, combine the dried chickpeas with water and a pinch of baking soda into a slow cooker. Turn it on and walk away for a few hours. When the chickpeas are soft, drain the water and set the chickpeas aside to cool. It’s as simple as that.
Next, once the chickpeas are cool, use a food processor to puree the chickpeas, tahini, garlic, lemon juice, olive oil, and salt to make the hummus. That’s all there is to it and the taste and texture is unbelievable!
Once the homemade hummus recipe is made, it can be served immediately or stored in the refrigerator for 3-4 days.
The right tools for the job!
Creative Ways to Serve Hummus
Hummus can often be considered boring by many. But it’s not! Think of your homemade hummus as a base that you top with all kinds of wonderful flavors and textures. It can be served individually in cute cups, or in a shared platter for everyone to scoop from. Either way, I encourage you to get creative with and you’ll be amazed at the results. I personally love serving it with slow roasted tomatoes, feta cheese and micro greens along with a hearty swirl of olive oil – this is always a hit and looks absolutely stunning.
Other delicious and popular topping ideas for hummus include chopped olives, roasted red peppers or a simple blend of olive oil and herbs. Get creative and watch how fast this fiber filled, nutritious, delicious dip disappears!
Homemade Hummus
Equipment
- Slow Cooker
Ingredients
Slow Cooker Chickpeas
- 7 cups water
- 1 pound dry chickpeas sorted and rinsed
- 1/4 teaspoon baking soda
Hummus
- 1 pound Slow Cooker Chickpeas cooled.
- 2 cloves garlic minced
- 1 1/2 teaspoons kosher salt
- 5 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup tahini stirred well
- 1/4 cup extra-virgin olive oil plus extra for serving
Instructions
Slow Cooker Chickpeas
- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
Make the Hummus
- Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil. Taste for seasoning.
- Serve in a bowl, topped with a drizzle of olive oil and herbs or a topping of your choice.
What readers are saying about How to Make Homemade Hummus
What a great way to spruce up hummus! I never thought to add toppings before.