Impress your friends at your next party with this Authentic Homemade Hummus. It’s made 100% from scratch and so much better than store bought!
Truth be told, I am not a big fan of hummus. When I go to a party, it’s usually the food that I skip because the store-bought kind always seems gritty and tastes like tin to me. It’s just icky. This week, I catered a party and the clients wanted hummus. I was on a mission to figure out how to make a fabulous Authentic Homemade Hummus that didn’t use canned beans. So I picked up my first ever bag of dried garbanzo beans (chickpeas).
What are garbanzo beans?
Garbanzo beans or chickpeas are a small round legume that have a rich and buttery texture and a delicious nut-like flavor. They are a little firm to the bite and are very versatile in many dishes. They are packed with protein and have loads of fiber in each serving. Garbanzo beans are touted as a perfect food.
I found this article that I found very interesting on the health benefits of eating garbanzo beans. I had no idea that they were that good for you. Anyhoo, when you cook these beans from scratch like for this hummus recipe, you will have lots of leftover beans to snack on or add to salads or soups. I have been eating handfuls of these beans over the past week. It’s actually a new favorite snack for me. I think I’ll be making lots of homemade garbanzo beans in my future.
Making Hummus is easy!
I know the process of cooking your own beans can be daunting but don’t let it distract you. You can get a lot of chores done while the beans were cooking. That’s what I did! A multi-tasking adventure!
Anyway, when your beans have cooled enough, you can make hummus in one bowl! You just add everything and blend it. It’s seriously that easy. There really should be no reason to buy store bought hummus again. It’s not only very inexpensive to make, it just tastes a whole lot better too. You will never go back. I promise!
Here is a link for a past recipe of mine. It’s a sun-dried tomato relish that will be great with this recipe. It’s over the top good and something fancy to add to this recipe!
Once your garbanzo beans are cooked, hummus is really easy to make. Just put all the ingredients in a bowl and blend till smooth!
Party idea!
This is one of the dishes that I made for the event this past week. I sliced cucumbers into 1 inch thick circles and topped them with a dollop of hummus, a little piece of feta cheese and a quarter slice of cherry tomato. We put out two trays of these beauties and they were all eaten! It’s a great way to add something super healthy to the party table and no one will even care! They are just delicious!
Well here is an appetizer idea for you! Put a dollop of the hummus on top of a cucumber slice and make it pretty with a small tomato wedge and a piece of feta cheese. I promise, these won’t last long!
Storing your hummus
This recipe for authentic homemade hummus makes about 1 quart of hummus. The good news is that hummus freezes beautifully. I put my leftovers in these containers and stuck them in the freezer. This is how I plan for future things. I will bring these on the RV trip this summer for easy pre-made, healthy appetizers on the road. I can’t wait!
The beauty of making your own hummus is that it freezes beautifully. These are ready for our summer RV trip! Yum! I can’t wait.
Who doesn’t like a big bowl of homemade hummus? Healthy and deliciously over the top good.
Authentic Homemade Hummus
Ingredients
- 1 pound bag of dried garbanzo beans
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 1/2 lemon, juiced
- 1/2 cup tahini
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups cooked garbanzo beans
Instructions
- Put the dried garbanzo beans with 2 teaspoons of salt in a large stockpot and cover with about 4 inches of water. Bring to a hard boil for 5 minutes. Cover and reduce the heat to low and cook the beans for 2 hours or until the beans are tender. (Check the water level about halfway through and add more water if it looks like it needs it). When the beans are cooked remove from the heat and DO NOT drain the excess water. You will need the cooking liquid for the hummus and it's good to store the leftover beans in it. Cool the beans before making the hummus. This can be made a day in advance and stored in the refrigerator.
- In either a blender, a food processor or in a large bowl if you have an immersion blender, add the beans, garlic, tahini, lemon juice, cumin, olive oil, salt, and pepper. Blend until smooth. If the mixture is too thick add 1/2- 1 cup of the cooking liquid from the beans.
- This recipe makes 1 quart. Leftovers can be frozen to serve later.
I’ve been making hummus all Winter long from that big bag of dried garbanzos I bought when we went to Brighton last fall. So delicious. And I don’t know why I didn’t think about freezing it. Thanks for that tip.