You’re going to love this 6-ingredient homemade hummus!
Who doesn’t love hummus in 2018?? It’s currently all the craze! It started years ago with Sabra hummus, and over the past three years, tons of new hummus brands hit the shelves and everyone on social media has become obsessed with it. It’s like the new avocado; the new quinoa; the new cauliflower. I think you get the point. EVERYONE is buying hummus now. It’s a trend that I hope is here to stay and I love making homemade hummus!
Although I think it’s great that hummus has become so popular and is now being sold by many brands, I do love making it from scratch. When I was younger, like most people who ate hummus on a weekly basis, my family bought Sabra hummus. Then, I was introduced to homemade hummus…
I remember being stunned and so excited to try my family friend’s homemade hummus that she made for Shabbas lunch (the Sabbath lunch) one week. I wasn’t sure if I liked the homemade version much because it tasted a bit different. When I got older (probably around 10 or 11 years old) I distinctly remember going to a small restaurant in Hollywood and they served fresh bread with homemade hummus as an appetizer. Now, that was my all-time favorite. After eating at that restaurant multiple times, I was eager to get their hummus recipe, but I never did. I doubted they would give it to me and I was shy.
I genuinely thought that hummus was complicated to make.
Finally, a few years ago, I made hummus for the first time and was amazed by how easy and simple it was. Basically, all hummus recipes have the same basic ingredients (for the most part): chickpeas, tahini, olive oil, salt, lemon juice, and possibly garlic and water (which I add to mine).
As I started making hummus more often, I couldn’t believe I ever bought the store-bought processed stuff. Like seriously, the two steps to making this hummus are combining the ingredients into a blender and blending it together. Then, yes, you will have to wash a few dishes, but it is so worth the final product.
I always double the recipe whenever I make homemade hummus because my family goes through it like water. Of course, buying store-bought hummus is totally fine and a good option, but why not give the homemade version a try and see if you love it. When making it homemade, you have the ability to tweak the ingredients and add whatever you like to the hummus. Plus, it’s rewarding and fun to try something new.
Whether you already have a hummus obsession or this weird chickpea dip is new to you, I highly recommend you try this recipe and make it your own. Follow the recipe the first time you make it, then switch it up and mix in your favorite roasted veggies!
Of course, you can’t have hummus without something to dip into it!
Actually, I am guilty of eating hummus off a spoon, plain….
Most of the time, I love having a scoop of hummus as a snack with brown-rice rice cakes (only the thick ones), Mary’s Gone Crackers Super Seed Crackers, cucumbers, carrots, and sometimes peppers. I’ve included all my favorites on the platter.
Let me know if the comments if you like hummus or give this recipe a try! Have a great day!! 🙂
- 1, 16 oz can chickpeas, drained
- 1/2 garlic clove
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 large lemon or 1 small lemon
- 1/2 teaspoon kosher salt, to taste
- 2-4 tablespoons boiling hot water
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 1/2 cups
- Category: Dips, Hummus, Homemade
- Combine all ingredients in a high-speed blender (only use 2 tablespoons of the water), and blend for 1-2 minutes until combined and creamy.
- Add the remaining water if your hummus is too thick.
- Give the hummus a taste. Add more salt or lemon juice if needed.
- Blend again until thick and creamy.
- Transfer to a container and store in the fridge for 4-5 days.