Simple Homemade Hummus
Posted in: Appetizer ideas, Food Photos, Lunch Ideas, Snack Ideas, Vegetarian Ideas | 21 Comments
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.
- 1 can of Chickpeas (garbanzo beans) drained and rinsed
- 1-3 cloves of Garlic (depending on taste- I used 2 and boy can you taste it!)
- 1 tsp sesame oil
- ¼ – ½ cup of vegetable broth or fat free chicken broth or even water
- 1 tsp lemon juice
- ½ tsp curry powder (more to taste-this just gives a nice hint)
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!
| Servings | Amount Per Serving | Calories | Fat | Fiber |
|---|---|---|---|---|
| 6 | 90g (about 1/4 cup) | 100 | 2g | 3g |
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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.
You know, I was thinking of upping the lemon juice. Maybe I’ll do that next time!
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.
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.
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.
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.
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.
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!!
I also throw in some roasted red peppers and use Tahini. The only problem is that I can eat the whole batch!
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.
[...] 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 [...]
Made this last night – Love it!! I will use it as a spread for fresh garden tomato wraps – yum!!!
[...] was just going to make some homemade hummus but upon inspection of my almost barren cupboard I discovered no Chickpeas. Just an old can of [...]
This sounds great! I love Hummus and make it often. I will try the sesame oil instead of tahini to cut some of the calories and I really like the flavor of cumin so will add that instead of curry. Can’t wait to try it. Thanks for the recipe.
This is great! I made it last night and included it on my new favorite 4 point sandwich: Take an Alternative whole wheat pita: 1 point, 1 Chile Lime Chicken burger from Trader Joes: 2 points, and a nice slice of roasted red pepper: 0 points and some fresh baby spinach leaves: 0 points and spread the hummus: 1 point somewhere amongst it all and yummy! Thanks Roni for the great recipes.
roni…..what was on the vegetarian wrap you ordered that got you hooked? I am intrigued =D
LOL it was just a simple wrap with hummus, cucumbers, tomatoes, greens and red onion. That was it. I just fell in love with the texture. :)
I think this is delicious! Make sure you dice up the garlic before you put it in. I just threw it in the blender so my hummus has giant chunks of garlic in it.
How long does the hummus last?
Thanks Roni: I know it’s been awhile since someone left a comment. This recipe sounds great,I am anxious to try it.I soaked my beans last night. Other recipes says it makes a difference. I want to see for myself.I actually already bought the expensive Tahini before I received your recipe for sesame oil,which is in my frig.. I will try both. But I need your lo-cal version the most.I am making it today. Will let you know.Ty Again Sally
[...] cans of organic chickpeas. Didn’t cost much more than regular, so I got two cans. One can for Roni’s hummus (not a fan of tahini, so I’m excited to try her version!), and one for [...]
I make hummus a lot and never use tahini. This a great, tasty recipe. I sometimes add cooked beets to the garbanzos which adds a different flavor—and adds some color! Good for parties!