Homemade hummus is DEAD easy, you guys. As a bonus, you can control the salt, spices and texture and make it just the way your crew likes it! This recipe so popular it’s in both of my cookbooks (& featured in almost all of my online programs). It’s freezer-friendly — I often make a double batch and freeze half.
TOP TIP: An icecube tray works really well for freezing hummus in single-serve portions. Once frozen, you can pop all the cubes in one airtight freezer container. Enjoy!
- 1 can (14 oz/398 mL) chickpeas, well rinsed & drained, or 1.5 c cooked chickpeas
- ¼ c water (or more!), as needed to thin
- Juice of one lemon
- 1 clove garlic (Start with one clove, add more if desired)
- ⅓ c. tahini
- 1 tsp salt
- 2 tsp ground cumin
- Combine in food processor, starting with 2 tbsp water and one clove of garlic, and blend, adding more water as needed to reach desired consistency.
- Makes about 2 cups.