Honestly, I never really liked hummus. Until I started making my own. I know that probably sounds so conceited, and I don’t mean it like that at all, but there’s just something about homemade hummus that’s 10x better than any store-bought brands!
The main reason I wanted to give homemade hummus a chance is because they’re an excellent source of plant based protein (which is perfect for me, since I don’t eat meat!), and they also have so many other health benefits! Here are just a few reasons why you need this hummus in your life (other than the fact that it’s so incredibly delicious!)
- Plant based protein
- Helps lower cholesterol
- Great source of fiber & iron
- Helps to stabilize blood sugar
- High in vitamins & minerals
- Energy booster
- Heart health
- Fights diseases & illness
Whaaaaaat?? Who knew hummus could have so many benefits?? If I would have known that, I would have forced myself to eat it long before I found how delicious making it from scratch is!
let’s get started
Just an FYI, if you are using dried chickpeas (like I usually do), you will need to first soak them overnight, then bring them to a boil and let them simmer for about 2 hours! I usually do these steps a few days before I actually make the hummus, just to cut down the time a little bit! You can also soak and boil the chickpeas, then freeze them for up to about a month if you want to be REALLY prepared!
If you’ve never soaked chickpeas before, I should let you know that they expand! Like, really expand! So make sure you soak them in a bowl much bigger than just what they fit in! I learned this the hard way the first time I made my hummus, and they overflowed all over my counter, oops!! (If you’re in a time crunch, you CAN use chickpeas from a can, but when possible its best to avoid them, because there are added preservatives that we don’t necessarily want to be putting in our bodies in there!)
Step 1: Soaking: I usually plan to start soaking my chickpeas on an evening when I know I’m off and going to be around for at least a little bit the next day! All you do is pour your dry chickpeas in a large bowl fill the bowl with water a few inches higher than the chickpeas!
Step 2: Simmering: The next morning when I wake up and come downstairs, I strain and rinse the expanded chickpeas, then pour them in a large pot and cover with a few inches of water again! Bring them to a boil, then turn down to a simmer for about 2 hours. You’ll know they’re done simmering by tasting one and making sure its soft to bite into. (If they aren’t soft enough, you hummus will come out super chunky!) Once they’re at a good consistency, strain and rinse, and let cool for a little while.
Step 3: Pour your chickpeas into food processor! Start by adding olive oil and processing, then add your other ingredients and process until smooth! You may need to add more olive oil until you’ve reached desired smoothness. You CAN use oils other than olive oil, but it alters the flavor and consistency, so I recommend sticking with olive!
This recipe makes about a weeks worth of hummus for two of us, so keep that in mind when making it! If you aren’t sure you will eat all of it, start with half because you can always freeze the chickpeas and whip a quick batch of hummus together later rather than not eating it and having to throw it out!
Sidenote: I don’t always add tahini in my hummus like most people, mostly just because making it from scratch is just an extra step, and I really don’t mind not having that extra smoky flavor in there. I’m adding it in the recipe just because, but if you don’t have and or don’t feel like making it, it’s not the end of the world!!
Make sure to store your hummus in airtight containers, preferably glass! These are the containers I personally use! This set comes with a bunch of different sizes, which are perfect for just about anything! You can also get a set of just small ones perfect for bringing hummus to lunch with you, like these.
Naturally, the Taylors