Hummus – a timeless classic when it comes to dips and one of my favourite foods of all time! This creamy homemade hummus is surprisingly easy to make yourself at home with lots of options to add your own twist.
There are so many ways to enjoy this Middle Eastern speciality dip, whether you have it with a veggie platter, on sourdough toast, a dollop on top of your dahl or with some pitta bread.
It’s perfect to make a batch at the start of the week and keep handy for a quick snack to grab when you are busy. Homemade hummus is also a great, healthy option to add to kids lunch boxes. However, I suggest omitting the garlic and cumin from this recipe for kids.
While you can grab hummus on the supermarket shelf, remember that not all hummus is created equal! The perfect hummus is smooth, creamy yet light and this homemade hummus ticks all the boxes! You also know exactly what’s going into this one, so no unwanted additives or preservatives.
Store your homemade hummus in an airtight container in the fridge. It generally lasts for about 4-5 days. You can also freeze hummus if you have made a big batch and defrost it overnight in the fridge
Ayurveda Perspective on Homemade Hummus
Ayurvedically, Vata types or those with sensitive digestion often experience gas and bloating with beans, like chickpeas. They tend to find this bended, spiced form of hummus much easier to digest.
The warm and oily qualities of hummus can be too heating for Pitta types, particularly in summer months. If that’s you, you might prefer to omit the garlic and lemon and add some cooling cilantro and lime instead!
The high fiber content also helps to keep Kapha types ‘regular’ and feeling light. But I suggest Kapha types lay off the extra oil and add some black pepper to support digestion!
Here’s What You Need
- Chickpeas
- Olive oil
- Tahini
- Lemon
- Garlic
- Cumin
- Salt
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Are You Going to Make This Creamy Homemade Hummus?
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Homemade Hummus (Smooth & Creamy)
Ingredients
- 1 1/2 cups tinned chickpeas (drained) 1 x 400g can
- 4 tbsp olive oil
- 1 tbsp tahini
- 1 juiced lemon
- 1 clove garlic roasted
- 1/2 tsp cumin powder
- 1 pinch mineral salt
- 1/3 cup water approx
Instructions
- Cook tinned chickpeas in boiling water and roast garlic for approx 15 minutes
- Add all ingredients except water to food processor and blend until smooth & creamy
- Gradually add a little water at a time until you reach the consistency you like
Notes
- While tinned chickpeas are already cooked, try cooking them in boiling water for an additional 15-20 minutes. You can skip this step if you are short on time, but it really gives the hummus a smooth and creamy texture
- Used roasted, not raw garlic. Again, you can skip this step if needed but the roasted garlic adds a much nicer flavour - trust me it's worth it!
- I much prefer using 'hulled' tahini (this is when the outer husk of the sesame seed has been removed- it's usually lighter in colour and milder in taste) but you can use 'unhulled' too
- Use fresh squeezed lemon juice
