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Vegetarian Recipes

Hummus

https://www.loveandlemons.com/hummus/

Learn how to make homemade hummus with this easy, 7-ingredient hummus recipe! It comes together in minutes, and it’s SUPER creamy, smooth & fresh.

Is there anything better than creamy, nutty, velvety homemade hummus?

While I’ve posted many hummus variations here on the blog and even more in my first cookbook, I’ve recently gotten requests for my go-to classic homemade hummus recipe. Even though I think it’s fun to mix veggies into all kinds of chickpea dips (see below for many of those options), this is the hummus recipe I make when I’m craving that classic tahini-forward, ultra-creamy, smooth dip, just like the kind I enjoy at a good Middle Eastern restaurant. It’s simple to make – with just 5 minutes of prep, 7 basic ingredients transform into delicious homemade hummus. It’s lusciously smooth, with a bright lemon flavor and a little kick from garlic. Whether you enjoy it with fresh veggies, slather it on a sandwich, or scoop it up with wedges of pita, I hope you love it as much as I do!


Hummus Recipe


Homemade Hummus Ingredients

You only need 7 basic ingredients to make this easy homemade hummus recipe!

  • Cooked chickpeas. Though I cook dried chickpeas on occasion, I typically use store bought canned chickpeas in my homemade hummus, and it always comes out great. If you cook your chickpeas yourself, make sure to soak them ahead of time, and let them boil for a bit longer than you normally would, until they become mushy, soft & creamy.
  • Tahini. A good amount of good-quality tahini is the key to smooth hummus. I use 1/3 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that’s not bitter. My favorites are Cedar’s (available at most grocery stores), Seed & Mill (the best ever), and Soom.
  • Extra-virgin olive oil. I blend 2 tablespoons of olive oil into the dip, and I love to serve it with an extra drizzle of oil on top!
  • Fresh lemon juice. Squeeze it yourself for the best bright, zingy flavor.
  • Garlic. I use one fresh garlic clove in my basic recipe, but you could also swap in 2 roasted garlic cloves for a caramelized taste.
  • Water. I start with 5 tablespoons and add more, as needed, to give it a delectable light, fluffy texture!
  • Sea salt. I use 1/2 teaspoon to heighten the bright, nutty flavors in this homemade hummus recipe.

How to Make Hummus

Once you assemble your ingredients, you can make this recipe in one easy step! Just add the chickpeas, tahini, lemon juice, olive oil, water, garlic, and salt to a high-speed blender, and process until smooth. That’s it!

As you blend, add more water, as needed, to reach your desired consistency. If your blender has a baton, you may want to use it to help get things going.

If you don’t have a high-speed blender, you can use a food processor to make this recipe. However, a blender will make a smoother dip faster, so if you use a food processor, know that you may have to let it run for a few minutes to get super creamy hummus.

Hummus Recipe Variations

If you go to the hummus section of a grocery store, you’ll find tons of ideas for seasoning it! Feel free to try experimenting with different flavors at home. I love it the traditional way, but if I’m in the mood for something different, I usually turn to one of these variations:

  • Spice it up! 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.
  • Add roasted red peppers. For a nutty, romesco-style dip, blend in 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoked paprika.
  • Blend in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony, herbaceous dip.
  • Go green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or up to 1 cup spinach.
  • Turn it pink! Find my beet hummus recipe here.
  • Make it sweet & smoky. Add 1/2 baked sweet potato, 2 teaspoons maple syrup, a big pinch of chili powder, and more water as needed, to the blender along with the other hummus ingredients.
  • Give it an autumn harvest twist. Add cumin, coriander, cayenne, and roasted butternut squash to the traditional dip for a delicious autumn variation!

Let me know what variations you try!

Hummus Serving Suggestions

Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it. Here are a few suggestions:

  • Enjoy it with veggies or crackers (or straight off a spoon) as a quick snack.
  • Slather it onto cute crostini to serve as an appetizer.
  • Put it at the center of your next crudité board, or serve it as part of a Mediterranean mezze platter with tzatziki, baba ganoush, Greek salad, and tabbouleh!
  • Add it to your next sandwich or wrap! I love it on these chickpea shawarma wraps, these veggie wraps, or this “club” sandwich.
  • Stir in water to thin it to a drizzle-able consistency. Then, use it as a salad dressing for your favorite fresh and roasted veggies!

Of course, it’s also good on its own with lots of pita. If I’m serving a big plate of hummus, I like to garnish it with a generous drizzle of olive oil, finely chopped parsley, sumac, and a simple Israeli salad. Sesame seeds, pine nuts, fresh mint leaves, or even smoked paprika would be good too.

 

Hummus

Author: Jeanine Donofrio

Recipe type: Appetizer, snack

  • 1½ cups cooked chickpeas, drained and rinsed
  • ⅓ cup smooth tahini*
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice, more to taste
  • 1 garlic clove
  • ½ teaspoon sea salt
  • 5 tablespoons water, or as needed to blend
  • Optional garnishes: paprika, red pepper flakes, chopped parsley
  • For serving: warmed pita bread and/or veggies
  1. In a high-speed blender, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.
  2. Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.

*Tahini brands I prefer are: Cedar’s, Seed + Mill, and Soom

3.4.3177

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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