Hope you all had a great weekend! We had family in town and spent as much time as we could with them, and squeezed in some swimming, Little Boy #1’s very first piano recital, a game night (past my bedtime), one quick visit to the urgent care for Little Boy #2’s raging ear infection, church, lots of laundry, and a spontaneous boy’s only pizza picnic at the park for dinner. Always a good idea to let those boys run wild. Makes bedtime a breeze!
I also made my third batch of this Simple Homemade Hummus this weekend. Just can’t get enough! I got a new Blendtec blender (more on that coming soon) and I’m in love with the Twister Jar that came with it. I’ve never had such creamy, velvety smooth hummus! And you don’t have to worry about removing the shell from the chickpeas my friends… Ain’t nobody got time for that!
If you don’t have one of these handy dandy machines, a food processor will work as well. But maybe ask for one for Mother’s Day? Or Father’s Day? Or your birthday…
The beautiful thing is that it literally takes 5 minutes to make this very versatile dip. Hummus is a great alternative to most dips which are high in calories and fat, because it is lower in the unhealthy type of fat and contains a good amount of fiber and protein. It also tastes great as a spread on sandwiches and of course, with pita chips!
One of the ingredients that this recipe calls for is tahini, which is a sesame seed paste. It is sold at most grocery stores near the peanut butter. I also love to include roasted pine nuts to add to the rich, nutty flavor. I found both of these ingredients for a reasonable price at Trader Joe’s. And since the ingredients stretch to multiple batches, I’ll be keeping my fridge stocked with homemade hummus. When I’m craving a healthy, but filling snack I reach for the baby carrots and my hummus and go to town guilt-free!
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Simple Homemade Hummus
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Appetizer
- Method: Blender
- Cuisine: Mediterranean
Description
This hummus is incredibly smooth and velvety with a rich, nutty flavor. Five minutes to make, and perfect for healthy snacking!
Ingredients
- 2 tablespoons tahini (sesame seed paste)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 clove garlic
- 1/2 teaspoon salt
- 15 ounce can chickpeas, drained and rinsed
- 1/4 cup roasted pine nuts
- 1/4 cup warm water
- Dried parsley, olive oil, and pine nuts for garnish if desired
Instructions
- In a blender or food processor, add all ingredients and pulse or blend, scraping down the sides as needed. Process or blend until you have a smooth, creamy consistency. Add more warm water a tiny bit at a time if the hummus is still too thick.
- Pour it into a bowl and drizzle a small amount of olive oil on top. Sprinkle with dried parsley and pine nuts if desired.
- Serve with pita chips, or raw veggies.
- Cover and refrigerate leftovers.
Notes
Recipe adapted from Blendtec.
Nutrition
- Serving Size: 1 cup
- Calories: 656
- Sugar: 11g
- Sodium: 1430mg
- Fat: 37g
- Saturated Fat: 4.2g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 17g
- Protein: 23g
- Cholesterol: 0mg
Disclaimer: the links in this post for the Blendtec Blender and Twister Jar are Amazon affiliate links.
Chloe @ foodlikecake says
This hummus looks amazing! I eat hummus all the time 🙂
Julie says
Thanks Chloe! I’m kind of new to the club, but I’m a big fan!
sally @ sally's baking addiction says
I am always looking for new hummus recipes to try – classic, flavored, whatever! Yours looks so creamy. Must try!
Julie says
Thanks Sally, hope you love it too!
laurel @wannacomewith says
I could happily eat hummus for dinner any night, especially in the summer when it’s too hot to cook. I have to admit, I never stick to a recipe – I just wing it each time. But other than the addition of pine nuts, the proportions sound pretty much exactly like what I usually use. And I like to play with variations. Adding some sundried tomatoes and a few capers to the mix gives it a lovely colour and a bit of tang. Apologies to the hummus purists!
Julie says
Hummus for dinner is a great idea. Love keeping the kitchen as cool as possible. And I think it’s good to give recipes your own twist. I’m always tweaking things too!
Ashley | Spoonful of Flavor says
Homemade hummus is the best! I love serving it with homemade pita chips. Love your photos too, Julie!
Julie says
Thanks Ashley! I need to try making my own pita chips too!
Millie// addalittle says
Hummus is one of my favourites! Really want to make it an this recipe seems perfect!
Julie says
Hi Millie! Hope you enjoy!
Regina Fleury says
Hi I would like to know 15 ounces how is the To milliliters ?
Julie says
Hi Regina, I asked google your question, and it looks like 15 ounces is 443 milliliters. Hope this helps!
Min says
Stunning photos!! Absolutely gorgeous, Julie! It sure looks like you had quite a busy weekend! So sorry to hear about your son! Is he feeling better now? Ear infection…that must be going around. At least 5 ladies at church were talking about it. Poor lil’ guy. I love making different variations of hummus, and this one sounds heavenly. Love love love the roasted pine nuts! It’s my mom’s favorite too.
Julie says
Thanks Min! Yes, my little guy is much better – sweet of you to ask. The roasted pine nuts add such a nice flavor. Hope you do get the chance to try it!
Shiran @ Pretty. Simple. Sweet. says
It looks gorgeous Julie! I love hummus so much! My family makes it all the time!
Julie says
Thanks Shiran!
alison says
Maybe it’s a silly question 🙂 but does the chickpeas need to be boiled first?
Thanks for posting the recipe !
Julie says
No, that’s a good question Alison. You can use them straight from the can without boiling, just drain and rinse. Enjoy!
Brenda Elmore says
You can drain the chick peas, put them in a glass bowl and cover them with water. Microwave them for 3-4 minutes. Pour that mixture in your blender then add your other ingredients. I also add some cumin and jarred jalapeños. Blend till smooth. It is the creamiest hummus ever. I recently learned about cooking the canned peas and blending them with the hot liquid from a chef is the secret to super creamy, smooth hummus.
Julie says
I’ll have to try that method Brenda, thanks!