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  • Published: Jun 26th, 2009
  • Category: Recipes
  • Comments: 5

Homemade Hummus

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hummus on a sourdough cracker

hummus on a sourdough cracker

This post is part of Fight Back Fridays.

I love hummus.  Whether it is a dip for crackers or crudites, a spread on a sandwich, or an accompaniment to falafel, it tastes so good.  One day I came home from work and announced I was going to make some.  I’d never made it before, but I’d become disenchanted with the store bought brands as they had a lot of highly processed ingredients in them.

I figured it couldn’t be hard to make hummus, and I was right.  You just put the ingredients in a Cuisinart and let it do all of the work!  The best thing about making it yourself is you can make any style or flavor of hummus you like.  Add lemon juice, extra tahini, pine nuts, peppers, different spices, different kinds of beans – it is all up to you.

I served it on a sourdough cracker, but it would be a great dip for carrots or celery, or a spread on a sandwich, or a sauce for chicken.  There are so many possibilities with this one.

This is what I did for the basic hummus recipe that you can use as a jumping off point for your favorite flavors.


  • 1 1/2  cup chickpeas (garbanzo beans), cooked, drained and cooled (or about a can of them, drained)
  • ~2 tablespoons tahini
  • 1 ramp/clove of garlic, chopped
  • ~1/4 cup olive oil
  • Salt and pepper to taste
  • Cayenne pepper to taste

Put the chickpeas in your Cuisinart and pulse.  You will need to periodically stop and scrape the sides down.  When they start to get crumbly, add your tahini and pulse again.  Now, drizzle a bit of the olive oil around to moisten it up and pulse some more.  Scrape down the bowl if necessary.  Keep repeating this until all of the olive oil has been used.  Add the ramp or garlic and continue mixing.  Add the salt, pepper, and cayenne to taste.  You may want to add more tahini or olive oil if your mixture is still dry.  It will depend on how dry your chickpeas were.  Once you have the consistency you like, it is ready!  It may be nice to sprinkle a little extra cayenne on the top of the finished hummus for color.

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5 Responses to “Homemade Hummus”

  1. Michelle @ Find Your Balance
    on Jun 26th, 2009
    @ 9:49 am

    I love to add lots of lemon juice and zest to my homemade hummus. Funny, the first time I thought to make it I didn’t even know that hummus had tahini so I just blended up chickpeas and oil….didn’t work. :-)

  2. FoodRenegade
    on Jun 26th, 2009
    @ 11:42 am

    I like getting creative with my hummus. I’ll add roasted peppers, soaked sundried tomatoes. Once, I even did a jalepeno & cilantro hummus that was to die for.

    Thanks for sharing this in today’s Fight Back Fridays carnival.

    (AKA FoodRenegade)

  3. Wardeh @ GNOWFGLINS
    on Jun 26th, 2009
    @ 7:31 pm

    We love hummus at my house! I don’t make it often enough. Thanks for the inspiration! :( I’m pretty traditional with it, I never add anything extra. Although Kristen’s cilantro sure sounds good ~ might have to try that!

  4. Wardeh @ GNOWFGLINS
    on Jun 26th, 2009
    @ 7:32 pm

    Uh-oh, I did a sad face instead of a smiley face. I meant to do a smiley. Oops!

  5. Stacy
    on Jun 28th, 2009
    @ 11:24 am

    Michelle and Kristen, I’m a fan of lemon juice and extra tahini in mine! I’ll have to try sundried tomato and cilantro too!

    Wardeh, I hope you make some soon! We’ve made a few times recently. It is so versatile, it can go with so many different dishes!

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