The only thing better than hummus, is homemade hummus! Which basically means that nothing is better than hummus! And I'm sure this runs true for many vegans like me too. I love hummus for many reasons. It's a flavour booster to any salad or wrap, it is the perfect high protein snack, or it can be jazzed up as a party dip!
I love parties (I don't think I've ever said no to a party!). I always love to take some of my vegan creations for everyone to try. The above photo is an actual photo of some hummus I I took to a friends house just recently. This is my homemade hummus recipe, sprinkled with fresh chopped parsley, pomegranate & drizzled with olive oil. It was a real winner!!
Okay so enough about parties and back to homemade hummus...
Store bought hummus can be packed with salt & preservatives! I always feel so thirsty afterwards, and I'm often left with an upset stomach or acid reflux from packaged hummus. Since making my own hummus, I don't get any of these nasty side effects.
The best ingredients for a simple oil free hummus is chickpeas, fresh lemon juice, tahini, fresh garlic, high quality salt & ground cumin. I don't like to add olive oil, and I find the oiliness of the tahini makes it super creamy anyway! This is of course a personal preference, but I like to keep most of my recipes oil free.
Homemade Hummus - Tips & Tricks
If there is only 1 tip to take away, it would be to boil your canned chickpeas with baking soda for a minimum of 15 minutes. This will make your hummus extra creamy. Once you try it, you won't ever make hummus without this step again!
Another trick is to add 2 cubes of ice to your food processor or blender. I don't know why, but this makes the hummus extra fluffy, and ultimately more creamy!
Try this homemade hummus with one of my favourite weekday lunches, Quinoa & Hummus Salad. I honestly have this salad at least once a week. I will even make this hummus on a weeknight if I have to!
I personally love hummus because of its high protein content. This makes it a great snack, or an addition to a salad to help keep you feeling fuller for longer.
- Calories: 761
- Carbs: 82 grams
- Protein: 31 grams
- Fat: 38 grams
For 3 people:
- Calories: 254
- Carbs: 27 grams
- Protein: 10.3 grams
- Fat: 12.7 grams
- 1 can of chickpeas 240grams drained
- 1 lemon fresh juice squeezed
- 1 clove of fresh garlic
- ½ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda for boiling the chickpeas
- 2 cubes of ice optional
- ¼ cup tahini high quality
- Fill a saucepan with water, and bring the water to boil. Add the chickpeas & baking soda. Boil for 15 to 20 minutes. Stirring once.
- Whilst the chickpeas are boiling, add the lemon juice & garlic to the food processor / blender. Blend until emulsified. Let sit for 2 to 3 minutes.
- Add the tahini and blend again until combined
- After boiling for minimum 15 minutes, drain the chickpeas and run cool water over them to cool
- Add the chickpeas, ice cubes, cumin & salt to the food processor. Blend until a thick, creamy hummus is formed