Easy Homemade Hummus


I love hummus but I’d never made my own because I thought I needed a food processor.  Not so -my Ninja Blender did a fabulous job.  There are many great ways to eat hummus besides your traditional dip for veggies and pita chips. You can use it as a sandwich spread, toss it with pasta, use as a pizza spread instead of marinara or spread it on meat before roasting in the oven to make a creamy pan sauce.


Once you master this easy homemade hummus you can mix it up and make your own hummus blends.  Let me know if  you have any additions!

Try adding:

  • Greek yogurt for a creamier consistency and to add calcium and protein
  • almond butter for a nuttier hummus
  • parsley, oregano, feta and red pepper flakes for more Greek flavor
  • salsa and jalapenos for a south of the border hummus
  • basil and pine nuts for a pesto flavored hummus
  • reduced balsamic vinegar if you love the stuff (Cat, I’m talking to you)
  • rinsed and drained white kidney beans to replace the tahini if you aren’t a fan of its bitter flavor
  • roasted garlic  instead of raw garlic to add a sweeter flavor
  • blanched edamame instead of chickpeas for a pretty green hummus  that is packed with protein
  • cooked sweet potatoes or canned pumpkin with cinnamon and nutmeg for a fall-flavored hummus
  • roasted red peppers or olives, pitted to change the color and add a new flavor
  • garnish with chopped tomato, cucumber, coriander, parsley, caramelized onions and sautéed mushrooms if you want to be fancy

Easy Homemade Hummus: (serves 6-8)

What to buy:

  • 4 garlic cloves
  • 30 ounces canned chickpeas, drained
  • 2 teaspoon kosher salt
  • 2 teaspoons pepper
  • 1/3 cup tahini
  • juice from 2 lemons
  • 2 tablespoons olive oil
  • 2 tablespoons hot sauce

What to do:

  • add  ingredients to the food processor and process until the hummus is coarsely pureed
  • taste and add more salt or hot sauce to taste

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