With a few simple ingredients you probably have in the pantry, this Super Easy Homemade Hummus recipe comes together in minutes.
My daughter is on a mission this summer to get our family to eat through our pantry and freezer. Snacks are getting eaten through, ingredients are being unearthed. It's been a good exercise in creative cooking that's benefitting how we eat.
That brings me to this Super Easy Homemade Hummus recipe. I'm totally guilty of buying store bought hummus, but seldom finishing it. The simple truth is that I want to like store bought hummus — I really do. It's so easy to just buy a tub. But I seldom enjoy it as much as homemade, which has a better flavor and texture than the mass produced stuff.
Moreover, it's super inexpensive to make. You need a can of beans and a couple of pantry ingredients. That's all. Why spent $5 on hummus you don't love, when you can make your own for less than $1.50?
This is your nudge to open the pantry and use that can of garbanzo beans hanging out there. But make sure you reserve the liquid from the can when you drain the beans. It's the secret ingredient to the creamy texture of this dip.
Serve this with your favorite raw veggies — carrots, celery, snow peas, peppers, whatever. It's also delightful with crackers or pita. Or use it as a spread on a sandwich or wrap. So many possibilities.
Super Easy Homemade Hummus
With a few simple ingredients you probably have in the pantry, this Super Easy Homemade Hummus recipe comes together in minutes. This uses the liquid from the garbanzo beans to achieve a smooth and satisfying hummus.
Ingredients
- 1 15.5-oz can garbanzo beans, drained with liquid reserved
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- 3 tablespoons sesame seeds
- Optional seasonings to mix and match: paprika, crushed red pepper, thyme, rosemary
Instructions
- In the bowl of a food processor (I use a mini food processor for this), combine the garbanzo beans, lemon juice, olive oil, garlic and salt.
- In a small skillet set over medium heat, add the sesame seeds to the dry, hot skillet and toast for 2-3 minutes, until just beginning to turn golden. Add to the food processor.
- Process the garbanzo bean mixture until everything is uniformly finely chopped. Open and add 2 tablespoons of the reserved liquid from the garbanzo beans. Process again. Add additional liquid, processing after each 1 tablespoon addition, until desired consistency. I use about 4 tablespoons to achieve the creamy texture shown in the photo. Process for 1 additional minute to enhance smoothness.
- Transfer the hummus to a serving bowl. Top with desired seasonings.
Notes
Accidentally drained the liquid without reserving? Substitute water.
