Hummus is a delicious, creamy, healthy, quick and easy to prepare dip or spread. You can eat hummus with olives, nachos, crudités, pita bread or spread on sandwiches or even pizzas.
It’s a great way to eat legumes during summer and kids love it, well, everybody loves hummus! We eat hummus almost every week, it’s ready in less than 10 minutes and we love how it tastes. We also love this recipe because it was the first recipe we posted in our Spanish blog, Danza de Fogones.
You can use canned chickpeas or you can cook them in boiling water for one or two hours or until they’re soft. You should soak the chickpeas overnight, and the longer you let it soak before cooking, the quicker they will cook. We prefer to cook the chickpeas because canned food has a lot of preservatives and additives, but you can use it, and it’s a healthier choice than other precooked food.
The ingredients are easy to get and they are very affordable. You only need: boiled chickpeas, garlic, lemon, cumin and tahini or sesame seeds. You can also add salt, but we think it’s not necessary because the spices and tahini have an intense flavor.
You can buy tahini, or you can prepare it (you can see our recipe here). Tahini is very simple, you only need sesame seeds, olive oil and salt. If you want an easier and lighter version , you can use sesame seeds instead of tahini, your hummus will be delicious too.
We usually add paprika and extra virgin olive oil, it makes the hummus softer, juicier and less dry. For a light version, you can add lemon juice instead of oil.
Hummus is so light and is low in calories, especially if you don’t add olive oil and olives and if you use sesame seeds instead of tahini. Legumes are very nutritious and have very few calories, so they are the perfect meal if you’re on a diet. You can eat legumes without fear of gaining weight, we eat them at least 4 times a week and we love them, there are a lot of delicious recipes!
Hummus
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 1x
- Category: Appetizer
- Cuisine: Middle Eastern, Mediterranean
Hummus is a delicious, creamy, healthy, quick and easy to prepare dip or spread. You can eat hummus with olives, nachos, crudités or pita bread.
Ingredients
- 5.6 ounces or 160 grams raw chickpeas or 14.1 ounces or 400 grams cooked chickpeas
- The juice of half a lemon
- 1 tablespoon tahini or sesame seeds
- 1 clove of garlic
- ½ teaspoon salt (optional)
- ½ teaspoon cumin
- ½ cup of cooking broth or water at room temperature (125 milliliters)
- Extra virgin olive oil (optional)
- 1 tablespoon paprika (optional)
Instructions
- You can use canned chickpeas or you can cook them in boiling water for one or two hours or until they’re soft. You should soak the chickpeas overnight, and the longer you let it soak before cooking, the quicker they will cook.
- Place all the ingredients (except oil and paprika) in a blender and blend until smooth.
- Add paprika and olive oil and serve.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 172
- Sugar: 4.5 g
- Sodium: 14.6 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 26.1 g
- Fiber: 7.6 g
- Protein: 8.5 g
I used your recipe to make my own hummus, I’m currently working overseas on a military base, only had Tuxedo Sesame Seeds, omitted the Olive Oil
( Weight purpose 🙂 ) Added extra fresh garlic and lemon juice, made my own Pita chips by just toasting the Pita on a Panni grill and WAAALLA! OMG! Sooo Good!
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Hi Claudia! Sounds amazing 🙂 So glad you enjoyed it!
Excellent recipe, very easy
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Hi Carol! Thanks a lot 🙂 So glad you liked it!
Very happy good .my brack fast problam sold
Hi Pankaj! Thanks for your comment 🙂
How many cups of hummus does it make? It just says 4. 4 what?
Hi Michelle! It’s for 4 people, I don’t know the exact amount, sorry!
Hello
I want to try this recipe and will be using canned chickpeas. However, I am in a bit of a dilemma. The recipe states to use 400g of chickpeas, and although the can I have is that size it has a drained weight of 240g. Should I buy an additional can to make a complete 400g weight of chickpeas? I hope this wasn’t a stupid question but if the ratio of the rest of the ingredients are for 400g of chickpeas I won’t have enough.
With thanks.
Cee Jay/England, Britain.
Hi Cee! Yes, you should use 400 g chickpeas if you want your hummus to taste like ours, but you could also use 240 g and cut the recipe in half, taste the hummus and more of any ingredient if needed 🙂
Hello Iosune
Thank you for replying so quickly to my enquiry in regards to my ‘Chickpea Dilemma’ – much appreciated.
The next time I go grocery shopping I will purchase an additional can of chickpeas plus all the other ingredients. I am also going to make the tahini using your recipe (I have printed both of them out).
Thank you again.
Cee Jay/England, Britain.
You’re so welcome 🙂
Going to try this tonight. I’m not vegan,but have been a vegetarian for 38 years.
Hi Trish! Hope you liked it 😀
I have been looking for a good hummus recipe to try and made this last night. Soooo much better than store bought hummus!!!! It is delicious and my family loved it. My daughter took it to school for lunch today too. I used unhealed sesame seeds and water and skipped the oil and paprika. Thanks so much for sharing.
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Hi Donna! So glad you liked it so much! You’re so welcome 🙂
How many cups is the cooked chickpeas?
Hi Sam! About 2 and 1/2 cups 🙂
Hi how long does it last? (If I don’t eat it all at once :))
Hi Kat! It lasts for up to 5 days. Have a nice day!
I promised my daughter that I’d try vegan because of my poor health, diet and substantial weight gain. Thank you for simple recipes. I’m doing this cold turkey because my daughter is so worried about me. I’m her only parent and she doesn’t want to lose me. Thank you again! You will make this journey so much easier.
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Hi Paula! You’re so welcome. Going vegan is one of the best choices I’ve ever made. I’m sure you’re going to feel better really soon 🙂 Have a nice day!
I just found your blog and I am already in love with it. I made this hummus tonight for me and my kids. My kids are so picky and good critics when it comes to food. and they loved this hummus. I am not vegan but can live without meat for up to a month than I start craving it.I am sure I will enjoy more of your meals.
Thanks a lot Vicky, you’re so kind 🙂 I’m so glad you enjoyed this recipe!
I was looking for a vegan and oil free hummus recipe and I can’t believe how easy this was to make and how delicious it is!! The yummiest hummus i’ve ever eaten!
I used freshly cooked chickpeas, sesame seeds and no oil.
Thank you so much for the recipe!!
Hi Anna! I’m so glad you liked it! Traditional hummus is oil-free, people usually add the oil just before serving 😉 Have a nice day!
Do you blend again after you add the oil or simply mix with spoon?
Hi Jasmine! I just mix with a spoon 🙂
This is my first visit to your Blog and I just found and made this recipe. I used less lemon juice, didn’t have the tahini to use, and used a bit less broth and it came out delicious! It has so much more flavor than the store bought hummus.
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Welcome Jann! I’m glad you liked it!! 😀