Making homemade hummus in the blender (or food processor) is easier than you think. The hummus ingredients come together quickly leaving you with a healthier and tastier appetizer than you could find at the store.
Why Make Homemade Hummus?
Hummus is quite notably a weakness for me. I spend way too much on the store-bought stuff. There could be worse things, right?
I love the simplicity of using the blender, along with the cost savings, of this Homemade Hummus Recipe. I can make 8 ounces for at least half the cost of my store-bought version.
How to Store and Freeze Hummus
The best part about this easy hummus recipe is that you can make a big batch, and save it for later. Here are two ideas on how to store hummus:
- Refrigerate the hummus for up to seven days. My lunch game has been on the struggle bus, so I just made a batch of this for me to munch on throughout the work week.
- Freeze your hummus in small portions. The great news about our Homemade Hummus is that it freezes beautifully! I love having a small portion I can pull out to have for a healthy lunch or snack. Just be sure to give yourself some time for it to thaw. Here are some safe thawing methods if you need some guidance.
Making homemade hummus in the blender (or food processor) is easier than you think. The hummus ingredients come together quickly leaving you with healthier and tastier side dish than you could find at the store.
- 1/2 cup tahini
- 1/3 − 2/3 cup liquid drained from beans (use more or less depending on desired consistency)
- juice of 3 lemons (a little less than half a cup)
- 1/3 cup extra virgin olive oil
- 4 cloves of peeled garlic (I like mine garlicky, so I use 4!)
- 1 1/2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper, more to top with if desired
- optional: black pepper, to taste
- 2 (15 oz.) cans garbanzo beans, drained (make sure to keep the liquid!)
- Add all ingredients except the garbanzo beans to a blender*.
- Puree until garlic is minced and liquid is combined.
- Add half of the beans and blend until smooth. Add last of the beans and blend until smooth.
- Add more bean water to thin out hummus as needed. You may have to use a spatula to scrap the sides and bottom to make sure all everything is pureed.
- Taste and adjust seasoning, as needed.
- Store in the fridge for a week or freeze for up to three months in an airtight container.
*If using a food processor, you can add the first half of the beans to the liquid ingredients in this step.
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