Homemade Hummus Recipe

Beans are a nutritional powerhouse that most people don’t take advantage of often enough. They are loaded with tons of good stuff like anti-oxidants, minerals, vitamins and fiber. One cup of chickpeas (also called garbanzo beans) provides 50% of the recommended daily amount of fiber.

Hummus is a dip or spread that originally comes from the middle east. For those of you unfamiliar with this delectable dish, I implore you to try it at least once. It is delicious and incredibly healthy. Hummus is now quite popular in many regions throughout the world. It is made by blending cooked chickpeas with tahini, olive oil, garlic, lemon juice and salt.


8 ounces of dry chickpeas

filtered water

4 cloves of garlic

1 teaspoon of sea salt

1/3 cup of tahini

3 tablespoons of extra virgin olive oil

The juice of 2 lemons


Soak the chickpeas in clean filtered water overnight. Drain and put into a stockpot. Fill the pot with water and cook until tender, about 2 hours. Drain, reserving 1/4 cup of the cooking liquid.

In a hurry? You can use 2 cans of pre-cooked chickpeas instead. Just rinse them before using and substitute 1/4 cup of plain water for the cooking liquid. You probably won’t need the salt; most canned foods have more than enough sodium already.

Put the garlic cloves into the work bowl of your favorite food processor fitted with a multipurpose blade. Pulse until minced. Add the chickpeas and salt. Process for 30 seconds. Use a spatula to scrape down the sides of the bowl and process for an additional 30 seconds. Scrape the sides again, add the lemon juice and reserved cooking liquid. Process for 30 seconds. Scrape again, add the tahini and process for another 30 seconds. Scrape down the sides, then drizzle the olive oil through the feed chute while the food processor is running.

Serving Suggestions

Put into a serving dish and drizzle with extra virgin olive oil and sprinkle with freshly ground cumin. Serve with warm whole grain pita bread, cut into wedges.

Recipe Variations

I love roasted red pepper hummus. To make this version, add 1/2 cup of sliced roasted red peppers to the food processor with the chickpeas and salt. Omit adding the cooking liquid, as there is enough moisture in the peppers.

The Best Food Processor For Making Hummus

This dip is quite thick during the early stages. As such, it requires a well powered food processor with sharp blades to achieve an even texture. Using a cheap, inefficient model will only lead to frustration.

To find the best food processor for hummus and so much more, go to FOOD PROCESSOR REVIEWS. You’ll find all the information you need to find the best machine for you.

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