Making homemade hummus is so easy, and tastier too! I learned the secret to My Favorite Hummus when I traveled to my husband’s home country, the Dominican Republic!
This recipe was originally posted in October 2012. // As an Amazon Associate I earn from qualifying purchases.
Hummus is a Food Group
At the risk of sounding like a vegan cliché, I could eat hummus every day. It’s a perfect snack. It’s a perfect lunch. It’s…..perfect! And it’s no secret that it’s well loved by vegans. I mean, it is one of the most reliable vegan foods to find on the go. It’s often served as part of a party spread. It’s served in the snack boxes on airplanes. I find it often in my local bagel shops. You can even find little pre-made single serve hummus cups with pretzels in the grocery store, perfect for packing in lunchboxes. It’s a vegan food that doesn’t scream “vegan.” It’s loved by, well, maybe not everyone, but by many!
Homemade Hummus is the best!
When I tell my kids that we’re having hummus with dinner they always clarify “but you’re making it, right mom? Yours is the best.” Aw shucks. And also, they’re not wrong. Homemade hummus really is better.
How do you make homemade hummus?
Making homemade hummus couldn’t be simpler. It’s a bean spread made with garbanzo beans (chickpeas) blended with olive oil, tahini (ground sesame seeds), garlic, cumin, salt, and lime juice. Pop them all in the food processor and give it a whirl. In just 2 or 3 minutes you’ll have a creamy, spreadable dip perfect for pita bread dipping, sandwich spreading, and spoon licking.
A Secret Ingredient
In 2008 Irving brought me to visit his home country of the Dominican Republic. While we were there I was treated to some of the best food I’d ever had, including kibbes (still on my list to veganize), mofongo (mashed plantains with garlic!), and amazing black bean soup. I also discovered what Irving already knew, there is a huge Middle Eastern food scene in the Dominican Republic, thanks to a large immigrant population. And it was in a Mediterranean restaurant in Santo Domingo where I had the best hummus I’d ever had. As I gushed over it with Irving, trying to figure out why it tasted different, we realized that the secret was the lime juice. In the DR “yellow lemons” are hard to find, but “green lemons” abound….thank goodness, because it makes this hummus even more delicious! I’ve made my hummus with lime juice ever since.
^^^ Approximately 1 million years ago. At least it feels that way!
More vegan dips that you will love!
- Muhammara — Roasted Red Pepper Dip
- Olive Tapenade
- Vegan Queso Dip
- Easy Vegan Kid Friendly Guacamole
- Salsa Rosada Dipping Sauce {Mayochup}
- Charred Tomatillo Salsa Verde with Avocado
Let’s Make My Favorite Hummus!
Try my unique version of classic hummus—you’re going to love it! We love pairing it with some Muhammara — Roasted Red Pepper Dip and Air Fried Cauliflower. So delicious! And leave me a note in the comments below and let me know what you think of my “secret ingredient!”
My Favorite Homemade Hummus
Ingredients
- 1 can garbanzo beans
- 3 Tablespoons tahini
- 3 Tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- juice of 2 limes about 1/4 cup
- water as needed to achieve desired consistency
- parsley (optional, for garnish)
Instructions
- Drain and rinse the canned garbanzo beans well (you can save the liquid to use as aquafaba if desired)
- Place all ingredients, except for the water, in your food processor.
- Blend until fairly smooth, scraping down the sides with a silicone spatula as needed.
- Slowly add water in, 1 Tablespoon at a time, and blend until it reaches desired consistency (I usually add 1 or 2 Tablespoons).
- For really smooth hummus, let it run for 3 or 4 minutes, stopping to scrape down the sides as needed...totally worth it!
- Garnish with chopped parsley and a drizzle of olive oil, and serve with pita, fresh veggies, or a spoon!
From the Blog archives….
^^^ David at 18 months old, licking hummus off the spatula. It’s still one of his favorite foods!
