How to Make Hummus

Ahh, chickpeas. The elusive garbanzo bean masquerading as a cute little trendy pea. If you eat a mostly plant-based diet you’re probably already BFFs with chickpeas. They can be smashed up with avocado to make a chickpea-salad sandwich, roasted with olive oil and spices to make a perfectly poppable snack, formed into veggie burgers, and even blended up into blondies. You name it, chickpeas are doing it. 

They’re also the staple ingredient in hummus, which itself is a jack-of-all-trades. Hummus is perfect by itself with pita chips, crackers, or veggies to dip. It can make a good sandwich great; the same goes for a salad or loaded sweet potato. It can also be thinned out to make sauces and salad dressings, and it comes in all the best flavors (Chipotle! Roasted red pepper! Beet! Garlic!). I’ve been known to spread hummus on toast for breakfast, dollop it into a roasted sweet potato at lunch, and drizzle a thinned hummus dressing over a salad or roasted veggie bowl for dinner. Hummus overload? Never. 

What’s this you say? If I love hummus so much why don’t I just marry it already? You don’t want me to get all sappy and write poems about how great hummus is? Well, I already did, so there! 

Hummus, what’s the deal?

your flavor is so unreal.

I spread you on toast,

and I don’t mean to boast,

but you’re great with any meal!

Okay, sorry you had to read that. Needless to say, go make yourself a batch of hummus. It only takes a few pantry ingredients to make and even Kevin sometimes thinks it’s okay. I might be a little crazy, but I know my way around a can of chickpeas (adding this to my resume as we speak). I think you’re going to love homemade hummus as much as I do. If you make it, leave me a comment below to let me know what you think. You can also tag your hummus photos #bakedgreens on Instagram so I can read all your hummus poems see your creamy creations! 

How To Make Hummus (Vegan)

Chelsea Colbath

A simple hummus recipe with just 8 ingredients and minimal work.

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Time 5 minutes mins

Servings 6

Ingredients

  

• 1-15 ounce can of chickpeas 1 1/2 cups, drained
• 1/3 cup tahini*
• 1/2 cup water
• 2 Tablespoons olive oil
• Juice from 1 lemon
• 1 clove of garlic
• 1 teaspoon sea salt
• 1/4 teaspoon each of cumin and black pepper
• A small handful of fresh parsley or cilantro olive oil, and red pepper flakes, for topping (optional)

Instructions

 

• 1. Put all ingredients except chickpeas into a blender or food processor, and blend to combine.
• 2. Add chickpeas, and blend for 1-3 minutes, or until your hummus has reached the consistency you'd like.
• 3. Taste and add more salt or spices, if desired.
• 4. Transfer hummus to an airtight container and refrigerate for up to 1 week. Hummus can be served as is or with a drizzle of olive oil and extra herbs/spices sprinkled on top.

Notes

*tahini can usually be found with the peanut butter in your regular grocery store. If you don't see it there, check the "natural foods" section. I usually find it in a plastic jar, though it's sometimes in a metal tin. Leftover tahini can be used anywhere you'd normally spread peanut butter. It has a slightly bitter taste that pairs well with sweet and savory food.

Seriously, I could eat a big bowl of hummus with crackers and veggies for lunch every day.