Today I share homemade hummus recipe with you I’m especially proud of. It has Turkish roots and is filled with wonderful memories. If you are used to store-bought hummus this recipe will help you ditch those artificial foods with a chemical aftertaste forever.
I’ve created also a little video for you showing you in 55 seconds how easy it is to make it on your own. More about it in a minute.
Bringing back family holiday memories
An authentic hummus dip I tasted for the first time many years ago in Turkey and I thought it was pretty yummy. It was our first family holiday then in Anatolia. We experienced there not only a generous hospitality but also a land of plenty when it comes to various vegetable and legume delights.
We couldn’t get enough of all the flavorful dishes this culture has to offer, and hummus spread was one of our favorites. Luckily enough the chef in the hotel was so kind as to share his “hummus recipe” with me:)
Since then this chickpea spread is a family staple and I have always some of it stocked in our freezer.
PrintEasy homemade hummus recipe (gluten-free)
Great middle eastern dip that requires no cooking:)
- Prep Time: 10
- Total Time: 10
- Yield: 8
Ingredients
- 2 x 400g BPA-free cans of chickpeas (garbanzo beans – net weight: 2×250 g)
- (reserve 1/2 cups of the liquid and a few chickpeas for decoration)
- 4 cloves of garlic, freshly pressed
- 4 teaspoons olive oil
- 6 teaspoons lemon juice, freshly pressed
- 1/4 cup or 8 teaspoons sesame seeds paste (Tahini)
- 1-2 teaspoons salt
- 2 teaspoons cumin
- 2-3 teaspoons paprika powder, sweet
- 2 teaspoons Cayenne or black pepper
Instructions
- Rinse chickpeas in cold water and put into food processor or pot (if you prefer to use a blender).
- Add the crushed garlic, olive oil, lemon juice, tahini, salt, cumin, sweet paprika powder, and pepper.
- Process it at medium speed for a few seconds (depending on your kitchen machine).
- Check consistency and if the spread is too firm add some liquid or drizzle of olive oil aiming for a consistency similar to mashed potatoes.
- Process again at medium speed for a few seconds until smooth and creamy.
Notes
- Note: chick peas in cans are often salted. In that case, adding only 1 teaspoon of salt is more than enough.
Vegan hummus recipe (1 Minute Video)
Check out below my video on how to make a delicious hummus spread quick and easy.
How to make homemade hummus even cleaner
You know that when it comes to clean eating I prefer the 80/20 approach. I try to eat clean whenever I can, but I leave also room for seldom indulgences. In consequence, I include in that 20 %, some “convenient foods in BPA-free cans” like tomatoes, beans, and chickpeas. If I’m lucky I can sometimes purchase organic chickpeas in jars when they are on sale.
The cleanest approach, however, is to make my own chickpeas from dried legumes, when time allows. I let the dry chickpeas soak overnight in sufficient water for at least 8 hours. Then I transfer the soaked chickpeas to a clean pot with enough water to cover the beans. I bring it to a boil and let them simmer for 45 minutes (until softened).
Do you love healthy, homemade dips that are easy to prepare? Then you should check out my 52 Chef Habits Ecourse, where clean eating spreads are an integral part of the recipe collection.
