I have never been a fan of store bought hummus. But I love homemade hummus. I think it’s because homemade hummus tastes fresher and you are able to add what you want to it. I like mine to have lots of tahini and lemon in it. Not only is hummus a great snack, it’s packed full of protein, you can make so many variations of it and it’s plant based! I have made this hummus with two variations, roasted garlic and roasted red pepper. Add it to sandwiches, use it as a dip, put it on salads or use it as a creamy pasta sauce.
Tips For Making Homemade Hummus Two Ways
Chickpeas
You want to use canned Garbanzo beans aka chickpeas for this recipe because you are going to use the Aquafaba (liquid from the chickpeas). The aquafaba keeps the chickpea flavor and makes it extra creamy without diluting it. No need to peel the skins of the beans. I like the added fiber anyways!
Tahini
If your tahini has separated make sure you mix it until it becomes creamy. Sometimes it can get hard at the bottom. Add small increments of warm water and continuously stir it until it becomes a thick paste. Tahini is sesame seed paste. If you don’t like sesame seeds or have an allergy try using peanut better or another seed butter.
Lemon
Lemon juice is a must with this. It gives it acidity and cuts the fat.
Roasted Garlic
If you are making the roasted garlic hummus you can omit the 2 garlic cloves in the original recipe. I feel like a whole head of garlic is enough. To make the perfect roasted garlic, preheat the oven to 400 degrees. Slice the top head of the garlic and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, head of garlic facing up, about 20 minutes. Remove the garlic from the oven, and allow the garlic to cool slightly. Using your fingers push out the heads of garlic from the skin.
Roasted Red Bell Pepper
If roasting your own peppers. Take a red bell pepper and hold it over an open flame with tongs, charring the skin on the pepper until black and blistered all over. Remove from heat and put in a small container with lid. Let it steam for 5 minutes, remove from the bowl and peel the skin.
Homemade Hummus Two Ways
Ingredients
- 1/4 Cup Tahini
- 2 Tbsp Extra Virgin Olive Oil
- 2 Garlic Cloves Minced
- 1 15-ounce can of chickpeas (garbanzo beans), Drained
- 2 Tbsp Lemon Juice Freshly Squeezed
- 2 Tbsp Aquafaba From Drained Chickpeas
- 1/2 Tsp Salt
Garnish
- Paprika, Olive Oil, Toasted Pine nuts, Chopped Parsley
Variation- Roasted Garlic
- Roasted Garlic-
- 1 Head of Garlic
- 1 Tsp Olive oil
Variation- Roasted Red Bell Pepper
- 2 Roasted Bell Peppers From Jar.
- 1 Tsp Smoked Paprika
Instructions
- In a food processor, combine the tahini and olive oil and pulse until smooth.
- Add the garlic, garbanzo beans, lemon juice, 2 tbsp aquafaba and 1/2 teaspoon of salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste.
- Serve with sliced vegetables, crackers, chips, or pita.
Variation Roasted Garlic
- Preheat the oven to 400 degrees. Slice the top head of the garlic and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, head of garlic facing up, about 20 minutes. Remove the garlic from the oven, and allow the garlic to cool slightly. Using your fingers push out the heads of garlic from the skin. Transfer to the bowl of a food processor. Blend with garbanzo beans. Garnish with pine nuts and fresh parsley
Variation Roasted Red Bell Pepper
- Use Jarred Roasted Bell Peppers remove 2 large ones out and add it to the food processor. If roasting your own peppers. Take a red bell pepper and hold it over an open flame with tongs, charring the skin on the pepper until black and blistered all over. Remove from heat and put in a small container with lid. Let it steam for 5 minutes, remove from the bowl and peel the skin. Transfer to the bowl of food processor and blend with garbanzo beans. Garnish with Smoked paprika.