Simple Homemade Hummus

Posted in: Appetizer ideas, Food Photos, Lunch Ideas, Snack Ideas, Vegetarian Ideas |

Hummus was one of those late finds for me. I never heard of it until about a year ago when I ordered a vegetarian wrap. One bite and I was hooked!

Now, I am in no way a hummus guru and this recipe does not use all the traditional hummus ingredients but for a quick homemade meal or party snack this works great!

The texture, the hint of sesame flavor and the bite of garlic are perfect and you can spice it up as much as you like. Even the husband liked it! I almost fell off my chair! He’s just not a hummus type of guy.Simple Homemade Hummus

Put all ingredients in a blender or food processor with only ¼ cup of the broth. Blend until smooth adding more of the broth to help consistency if you need too. You may have to help it with a stir now and then you want it thick.

Serve with whole-wheat pita and veggie slices, use in wraps, smear on whole-wheat crackers. You can really do anything with it and it sure is great for a parties!

Aprox Nutritional Information per serving
Servings Amount Per Serving Calories Fat Fiber
6 90g (about 1/4 cup) 100 2g 3g

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Comments

This entry was posted on Tuesday, January 1st, 2008 at 11:03 pm and is filed under Appetizer ideas, Food Photos, Lunch Ideas, Snack Ideas, Vegetarian Ideas. You can follow any responses to this entry through the RSS 2.0 feed.
11 Comments so far
  1. Kathy on January 2, 2008 6:22 am

    And the lemon juice…the balance of flavors and that great “Mouth feel” is so good! I have also made it with Great Northern Beans when I was out of garbanzos.

  2. roni on January 2, 2008 4:05 pm

    You know, I was thinking of upping the lemon juice. Maybe I’ll do that next time!

  3. Bonnie on January 2, 2008 5:40 pm

    Does the homemade hummus taste a lot better than the store bought? Because I bought some at the store after hearing everyone rave about it, and I don’t care for it. It’s kind of OK…but nothing I ever crave. After tasting it for the first time, I’ve never touched it again….and I had a coupon if I bought two of them! So I’m wasting it.

  4. Barb on January 4, 2008 8:19 am

    I also make mine with great northern beans, and I put lemon zest and fresh parsley in mine. I like it both ways but I think the version with the great northern beans has a much creamier smoother texture. Maybe you would like that better. I am not a big fan of the store bought hummus unless is comes from a Greek restaurant or store.

  5. Aimee on January 4, 2008 12:30 pm

    I just made this a couple of days ago thanks to your inspiration and I used Cannellini beans and olive oil (because I didn’t have sesame). I also used almost a tsp of curry powder and a couple dashes of hot sauce. It’s delicious and gets better everyday! Thanks for the recipe, I’ve been looking for one without tahini. I’ll definitely make it again though.. perfect for carrot dipping and far fewer fat grams than regular hummus.

  6. roni on January 6, 2008 10:43 pm

    Bonnie - I’m not a fan of store bought either. I say give it a try you are in control when you make it yourself.

  7. Cindy on January 8, 2008 2:00 pm

    Thanks for the inspiration. I didn’t have sesame oil, but I just threw in the seeds. I left out the broth and added a little of the juice with the chickpeas and yummy. It’s a great veggie dip! I’m eating my celery now.

  8. coral on May 2, 2008 12:26 am

    Try adding red peppers for a little bit of a kick. It’s easiest to use the jarred kind that are packed in water. Our recipe is similar to yours, but with garbanzo beans, sesame tahini, red peppers, meyer lemon juice, lots of roasted garlic, Sambal (chili paste), and salt/pepper of course. It’s one of my favorite snacks!!

  9. Anna on May 2, 2008 4:28 pm

    I also throw in some roasted red peppers and use Tahini. The only problem is that I can eat the whole batch!

  10. Gidget on July 4, 2008 11:23 am

    I love hummus and make it weekly. I’ve never used chicken broth, though. I’ve always used 1/3 cup liquid from the drained chickpeas. I keep roasted garlic in the fridge (those little jars sold in the produce section) and add a couple of teaspoons before processing. Since counting WW points, I tried making a batch with NO oil, and honestly - I can’t tell the difference.

  11. Fighting the Funk | Roni’s Weigh on July 5, 2008 1:20 pm

    […] Saturday for the toddlers 3rd birthday. For the food spread I stuck with mostly healthy options of Simple Homemade Hummus (I added some roasted red pepper – YUM), fresh cut veggies, cut up whole wheat pitas, baked […]

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I'm Roni, a 30ish working mom with a passion for coming up with lite recipe ideas. In '05, I started a weight loss blog to help me lose 70lbs! Now I'm focusing on archiving and sharing my food ideas. Read more on the about page.

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