Homemade Hummus

You have to understand where store bought hummus comes from. It comes from a machine in a factory, is filled with chemicals and preservatives, and can be kept in your refrigerator for months without getting moldly or rancid. It’s delicious, but it’s not the real deal. This is. This hummus has a freshness unmatched by any hummus that can be found in your grocery store. It tastes different and has a somewhat different consistency. This recipe also doesn’t call for tahini, which is typically found in hummus, store bought or not. There is no tahini in it simply because I went to two grocery stores and couldn’t find it, and when I made the recipe without it I thought it was pretty darn good. So save your money, skip the tahini, and enjoy this hummus. It may become addicting, but don’t worry–it’s really healthy and full of fiber from the chickpeas. Warning: you may give yourself a smack in the face when you realize how easy it is to make hummus at home, and when you realize how much cheaper it is than the store bought stuff.

*Please refer to my Oven Roasted Garlic recipe to make the roasted garlic needed

(makes approximately 2 cups)

2 cans of chickpeas, drained and rinsed (approximately 3.5 cups)
5 tbsp olive oil
roasted garlic* (12-16 cloves for extra garlicy; 8-10 cloves for mild garlic flavor)
3 tbsp lemon juice or 1 whole fresh lemon squeezed
1.5 tsp salt
1 tsp cumin
1 tsp black pepper

1. Mix all ingredients in the blender until smooth, approximately 5 minutes
2. Scrape sides of the blender and mix by hand frequently
3. Refrigerate up to one week and serve with pita bread and vegetables (I prefer my hummus cold, but it can be consumed at room temperature)

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One response to “Homemade Hummus

  1. omg….i love hummus!!!! thank you for the recipe really going to try it at home!

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