Everyone in my house likes hummus, even the kids who really aren’t kids anymore. However, they’ve liked it since they were kids and often requested it for their lunches. On busy weeks I will buy hummus at the grocery store, but when I take the 10 minutes to make my own, I like it even more.
The key to homemade hummus is using a food processor. I have made it in a Magic Bullet, but it takes a lot of shaking of the bullet to get the ingredients all blended. I suppose there are other ways you could make it without owning a food processor, especially depending on the texture you prefer. A ricer, potato masher, and other utensils are options for preparing.
What I like about homemade hummus is two-fold. First, I can control the flavors and the amount of oil, etc. used in it. Second, I can choose the texture. I personally prefer a hummus that isn’t completely smooth. I usually stop processing it when the garbanzo beans are about the size of grains of sand. Feel free to make your hummus smoother or chunkier.
Serve this dip with whatever accoutrements are preferred in your house. In ours we stick with the classics: baby carrots, celery sticks, and pieces of pita bread. Of course, other veggies, such as broccoli and cucumbers, and different crackers could work nicely also.
For a different healthy dip, give baba ghanoush a try.
- 1 15.5-ounce can garbanzo beans, drained & rinsed
- 2 garlic cloves
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- Kosher salt, optional
- Combine garbanzo beans, garlic, tahini, lemon juice, and oil in a food processor bowl.
- Blend on high until it reaches desired consistency.
- Taste and add salt, if desired.
- Do not add salt until hummus is blended. Canned beans may be salty enough as is.
