When I watched my dear friend from Bethlehem prepare baba ganoush from scratch I was dumbfounded how easy it was to make. The same can be said for hummus. I missed out on great flavor consuming store-bought dips only because I thought making them had to be complex and intimidating. Ignorant no more. In honor of my friend, whom I miss daily, I’m sharing this recipe despite the fact that there are a gazillion other hummus recipes already shared.
Although both hummus and baba ganoush basic ingredients are the same, they differ in taste and texture due to their main ingredient. Chickpeas (a.k.a. garbanzo beans) are the star ingredient in hummus while baked eggplant is used for baba ganoush. I can’t tell you which I like better; it’s a tough choice to make. Thus, I’ll be making both for our office potluck next week. Or maybe I’ll use my eggplant for Chinese style eggplant dip that is super delicious too.
Homemade Hummus Recipe
Making delicious #hummus at home is super easy even without a food processor! #dip #vegan Click To Tweet
Ingredients:
Serves 4-6
- 15 oz can Chickpeas, washed and drained
- 1-2 Garlic cloves, minced
- 4 tablespoons Tahini sauce
- Juice of 1 Lemon
- 1/2 teaspoon ground Cumin
- 2 tablespoons Olive Oil, plus more for serving
- Cayenne pepper to taste
- Salt and ground Black Pepper to taste
- Dash of ground Paprika for serving
- Toasted Pine Nuts and fresh Parsley for serving (optional)
Directions:
- Using a potato masher, coarsely mash the chickpeas. If you like smoother and creamier hummus, process them in a food processor or a blender. I only mashed about 1/2 cup for some texture so it doesn’t feel like I’m eating baby food and also because that was all I could handle skinning. The rest went in the food processor. These do not need to be skinned – the food processor will blend the skin to death.
- Mix the tahini into the chickpeas, then stir in garlic, olive oil, lemon juice, cayenne, cumin and salt and pepper to taste. If hummus is too thick, mix in 2-3 tablespoons water.
- To serve, scrape the hummus into a bowl (or individual mini bowls) then drizzle about 1 tablespoon of olive oil and sprinkle with paprika, toasted pine nuts, and chopped parsley.
- Hummus is best at room temperature along pita bread. If stored in an airtight container and refrigerated it will hold up to one week.
Hummus
Ingredients
- 15 oz can Chickpeas washed and drained
- 1-2 Garlic cloves minced
- 4 tablespoons Tahini sauce
- Juice of 1 Lemon
- 1/2 teaspoon ground Cumin
- 2 tablespoons Olive Oil plus more for serving
- Cayenne pepper to taste
- Salt and ground Black Pepper to taste
- Dash of ground Paprika for serving
- Toasted Pine Nuts and fresh Parsley for serving optional
Instructions
- Using a potato masher, coarsely mash the chickpeas. If you like smoother and creamier hummus, process them in a food processor or a blender.
- I mashed about 1/2 cup for some texture so it doesn't feel like I'm eating baby food (all I can handle skinning) and I put the rest in the food processor. These do not need to be skinned - the food processor will blend the skin to death.
- Mix the tahini into the chickpeas, then stir in garlic, olive oil, lemon juice, cayenne, cumin and salt and pepper to taste. If hummus is too thick, mix in 2-3 tablespoons water.
- To serve, scrape the hummus into a bowl (or individual mini bowls) then drizzle about 1 tablespoon of olive oil and sprinkle with paprika, toasted pine nuts and chopped parsley. Hummus is best at room temperature along pita bread. If stored in an airtight container and refrigerated it will hold up to one week.
Pin it: Homemade Hummus Recipe
See this recipe featured at Imparting Grace.
I love hummus!! Thanks for sharing at the What’s for Dinner link up!
Thanks so much!
I love hummus but I did not know how to make it! Thank you so much for the recipe 🙂
You are welcome, Christina! Thanks for stopping in 🙂
Would you believe me if I told you I have never tasted hummus? And there is no excuse for that because we always have chick peas in the house. My husband is obsessed with them. But I hate to cook them because they take so long. Anyway as you can see I am running out of excuses. Pinning this one for sure.
I don’t blame you, Mary! If I had to cook them first, I’d probably give up too. Luckily, we have already cooked and canned chickpeas available at the stores. Makes my life so much easier 😉
Jas, I’ve pinned this recipe! Your hummus looks absolutely delicious and very easy to make. Thank you for sharing the recipe. Your food photography always makes my mouth water!
Thanks for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
Aw, thank you for the compliment, Richella! Really appreciate it. 🙂
Your Hummus looks delicious, I love a great Hummus dip. Thanks so much for sharing your post with us at Full Plate Thursday and have a great weekend!
Miz Helen
So glad you like it, Miz Helen! Means a lot 🙂
I love homemade hummus but have never tried to make baba ganoush! Glad to heat it’s just as easy!
It really is, Alison! Thanks for stopping in!
ma sta da ti kazem,sve mi je super sto je tvoje….samo jos da probam
Probaj pa mi javi ili dodji pa ti pravim 🙂
Hummus had become a quick & very inexpensive dish to bring to events. I haven’t tried many variations from the traditional recipe you’ve shared but apparently there is a lot you can do to make-it-your-own.
Oh & just recently I decided to add the tahini, it is a MUST! Don’t skimp!
Yes Tasha, that’s why I love cooking better than baking…you can make any dish your own! 🙂
Thanks for sharing this hummus recipe. Although I’ve always followed my mom’s recipe. Yours proved to be really really good.
Thank you also for referring to my babaghannoj.
Thanks my friend! 🙂
Thanks habibi 🙂
Thank you for sharing this recipe. I have my own mom’s recipe but this is so close and tastes so good.
Thank you so much for mentioning my babaghannoj
I have never made hummus from scratch before.. definitely something that I need to try. Thanks for the recipe and inspiration!
You won’t regret it! Thanks for stopping by. Hugs 🙂
thank you for visiting 🙂