I’m always looking for the best hummus recipe to feed my addiction. I’m a one can of chickpeas away from a twelve-step program.
Hello, my name is Anne and I love hummus.
It all dates back to college… (Imagine flashback music on a harp.)
I was a young undergrad majoring in French and international business. My French professor hosted a routine Table Français at the Falafel Hut, a local Middle Eastern restaurant.
We’d sit around, awkwardly talk en français, s’il vous plaît, about the plume being sur la table while eating tabbouleh, baba ghanoush and wonderful, wonderful hummus.
To a little girl from Gatlinburg, Tennessee, this was some awesome bean dip. And it wasn’t even fried!
Back then and for long after, I could only get hummus in a restaurant. Now, I can choose from a dozen brands and varieties at any grocery store. My favorites are the Sabra brand and the roasted red pepper hummus in the Trader Joe’s house brand.
When we were at Trader Joe’s last time, an employee recommended the chipotle hummus. She said it was amazing with fresh figs. I thought the chipotle was okay, but I’ll stick with a more basic recipe. The fact that chipotle hummus even exists should give you an idea about all the great ways you can mix up this simple dip.
You can make hummus at home for next to nothing. Here is my quick and easy hummus recipe:
(Please note that chickpeas and garbanzo beans are the same thing and I refer to them both ways.)
Quick and Easy Hummus
1 can of chickpeas/garbanzo beans, drained and rinsed
1 lemon, juiced (about 2 Tablespoons of juice)
2 Tablespoons tahini
1 teaspoon salt
1 teaspoon garlic powder (I like Penzeys)
1/4 cup of olive oil
Paprika (optional)
Add lemon juice, salt and garlic powder to food processor or blender.
Add chickpeas and tahini. While streaming in olive oil, pulse until smooth.
Serve in bowl with a little olive oil drizzled on top. Sprinkle with paprika, if desired.
Serve with cut up vegetables or pita chips.
Store in refrigerator tightly sealed.
This makes about one cup and can be doubled easily.
Hummus secrets—you can leave out the tahini in a pinch.
Microwave the lemon for 20 seconds to increase juice output.
Toast chickpeas on the stove or roast in oven until lightly browned and fragrant. I toss mine in a little olive oil first. They pop a little, like popcorn. It’s cool!
Don’t forget the lemon juice or the dip will turn a gross color. Also, the olive oil drizzled on top helps too. I suppose garbanzo beans oxidize like apples do.
Hummus makes a great substitute for mayonnaise on a sandwich or wrap.
I use either beans from the Mexican food section of my grocery or Bush’s beans.
I prefer Bush’s Beans because I think the flavor is good and they are headquartered near my hometown. I remember the old Double B logo and grew up eating their Showboat pork and beans and also their sauerkraut. Yes, canned sauerkraut. It was awesome.
I stock up on their garbanzo beans when they are on sale for $1 a can or under.
I miss the ole Falafal Hut and our Table Français, but I think of those days fondly from time to time when I have my favorite snack. Pouvez-vous me passer le houmous, s’il vous plaît?
Check out my buddy Susan’s recipe for hummus. I haven’t read it yet, so any similarities are coincidental. I bet hers has garnishes. I am so not good at those.
Not compensated in any way for this post. If I mention a brand it’s purely out of love.
Tres bien! Je parle francais aussi. J’habite en Ottawa.
Love hummous and with a very large husband buying those small tubs is just not going to happen.
I would say I spoke French. I was competent at reading it at one time. I finished third year college French before switching to a business degree.
I could love to go to Canada. I just found out part of my father’s family emigrated to the U.S. by way of Quebec.
If you tripled this recipe, I bet you could make enough for your husband to share with you. 😉
Salut!
If you don’t have tahini (for the longest time it wasn’t available where I live) you could also use just a few drops of sesame oil for flavour. 😎
Oh, this is brilliant advice, Johane. I’ve left the tahini out plenty of times, but it really gives the hummus a little something special. Otherwise, I’d just mash chickpeas with a fork and shovel it in.
I would love to try hummus made from roasted chickpeas. I bet that adds a great flavor to it!
Also, I think Johane’s advice is great in regard to the sesame oil, and I never would have thought of that!
I’m copying your link, now!
I bet I could find more uses for sesame oil than I can for tahini. Salad dressings, stir fry sauces, marinades…
Between you and Susan I’m convinced that I should make hummus this very day.
Do it! It really is so easy.
That looks so simple! I love love love hummus and now I have to try to make it myself. I already have sesame oil, so I’m psyched!
::adds chickpeas to grocery list::
The best part is you can season to your taste.
I like to put the seasoning and salt in first with the lemon juice.
I think it distributes it better.
Salut! Not only does it do my heart good to hear you speaking French, but words like tahinni, hummus, tabouleh and baba ganoush are music to my ears!
Merci bien! A bien tot.
May God bless you wonderfully this week. Now, I need to go look for some food since you have made me start salivating.
Jennifer Dougan
http://www.jenniferdougan.com
I need some good baba ganoush. It’s been a while.
I like your recipe. The last one I heard about had mayo in it which I can’t tolerate, so I like this one much more. I love chickpeas so much, so I know I’d love this!
Mayo? Blarg! This one is very simple and pure and really lets the chickpeas shine.
I had no idea hummus was that easy! Well, except the sauteing the beans part. That sort of scares me. I could see myself setting them on fire.
Bean-toasting optional. You can roast them in the oven. 350 degrees. Toss them in a little olive oil. Sprinkle with a little salt. Ten minutes, shake them, ten more minutes. Bam!
I love hummus! I tried to make it once in the blender but only succeeded in making a big mess. However, since your recipe is QUICK and EASY, I will try again.
Hey, P. It is better in a food processor if you have one.
Make sure to put the lemon juice in first, and if you have to poke it to make it blend, turn it off first.
No reason. (Hummus on the ceiling ain’t easy to clean.)
I’ve never actually tried hummus. I’ll have to give it a try 🙂 Thank you for stopping by Random Deals. I’m a follower! Have a great day!
~ Tonya
Thanks, Tonya. Nice to meet you!
Visiting you back from the Alexa hop!
This sounds yummy and I love that you can leave out the tahini, because I have no clue what that is!
LOL! It’s a paste made from sesame seeds. It’s sesame butter. Adds fat/flavor.