Homemade Hummus – Simply Delicious!

Had it ever happened to you that you tried a meal and did not really like it (to say the least)? Did you later on give it a second chance, and this time it was a bit better, so you decided to make it yourself? This was how my hate-to-love story with hummus began 🙂 So, if you think you don’t like hummus, or if you do like it and want to make it yourself, give this homemade hummus recipe a try. You can thank me later 🙂

I had hummus for the first time in one of the restaurants in Israel, and I did not like it. Later on, I tried it in a different restaurant, and it was better. And finally, I gave it a try in another place, and I liked it. And then we moved to Canada. The store-bought hummus here is not bad, but it is not as good as it was in the Mediterranean countries. This is why we decided to try and make it ourselves. We did not have a recipe, just a basic idea of the ingredients 🙂 and even that way it was much better than the store-bought product!

With the time we have perfected the recipe, and I think now it is worth sharing with you 🙂

Ready?

THIS POST MAY CONTAIN AFFILIATE LINKS meaning that at no cost to you I may receive a small commission if you make a purchase using my link. I thank you for your support! Please read my DISCLOSURE for more info.

We are going to make it from scratch. Meaning, we will cook the chickpeas (also called garbanzo beans) and make tahini as well. You can definitely use the canned chickpeas and store-bought tahini, but it won’t be the same. Just saying 😉

So, if you really want to make an authentic homemade hummus, believe these two extra steps will reward you with the dish that will make you proud of yourself! And by the way, it is very easy to make 🙂

Just trust me on that 😉

Let’s do that!

1. Pre-soak chickpeas for at least 3-4 hours or overnight in a large bowl. The beans will expand in volume and absorb lots of water. So, make sure you cover them with enough water (at least 2″ or 5 cm of water above the beans level).
2. The next day (or after 3-4 hours) put them in a pot and bring to a boil. Then, turn the heat on low and let it boil for about 45 minutes to an hour. The beans need to be soft, but not mushy.
3. Tahini: heat a skillet over medium-high heat and add sesame seeds. Toast them for a few minutes mixing often. They should be ready in 3-4 minutes. If you see their colour changing to golden/light brown, they are ready! They burn easily, so remove them from the heat if you see they are turning brown!
4. Add the seeds into a blender and run it for a 20-30 seconds. Add olive oil and run the blender again. This tahini will be runny, as we want this oil in hummus. If you want to use tahini for a different recipe, add less oil to make it more like a paste.

Now you are ready for a magic mixing 🙂

Add chickpeas with some water they were cooked in, tahini, salt, pepper, spice mix, lemon juice, and garlic into a food processor. Run it for a couple of minutes until everything is well-blended. Check if you need to add more salt-pepper. We don’t use a lot of salt for cooking so adjust to your taste.

All done!

You have now made your own homemade hummus!

Tell me you like it! Honestly, do you agree it is so good?! Do you agree it is actually less work than you thought it would be?!

Yes, I know it might be a bit of a prep work, but the actual “making” does not take that long. And to me, knowing all the ingredients that you have in your dish is very important!

Because there are no preservatives in the dip, it will last in the fridge for 3-4 days only (if you can keep it there for thaaat long :)).

It is vegan, gluten-free, and simply delicious! And if you wanted to learn more facts and nutritional value about hummus, just read this post by HuffPost.

Enjoy!

Don’t forget to comment and share the post with your friends 😉