Refreshing Bites Homemade hummus is so simple to make and it’s much better than store-bought. It’s without all the additives and preservatives of one’s found at the store, which can cause a lot of health issues. If you look at the labels of store bought you’ll see that the list is quite long. My family actually loves this over the one’s bought at the store. I use pressure-cooked chickpeas for this recipe, you can find out how to do that here. The benefit of pressure cooking your beans is it removes the lectins, which can cause digestive issues. You also don’t need to soak over-night and cooking is fast. If you’re not lectin sensitive then you can cook it over the stove. If you are pressed on time, you could also use a can of chickpeas for this recipe. Though it is quite high in sodium so I would lessen the added salt. This hummus makes a great base to add in other flavors. I love eating this with my Gluten-Free Crackers or cauliflower, carrot sticks, and celery.
How To Videos
How to pressure cook chickpeas using an Instant Pot
Hummus How-To Video
Items I used for this recipe
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- Chickpeas also called garbanzo beans are a great vegan protein that is filled with fiber and vitamins. I love adding them to salads and stews.
- I love using my food processor to make my own nut butters and sauces.
- I use my pressure cooker quite often for quickly cooking beans and meals.
Easy Homemade Hummus
Ingredients
- 1/3 cup tahini
- 1/3 cup fresh lemon juice or one lemon
- 2 tbsp olive oil
- 1 clove of garlic minced
- 1 tsp ground cumin
- 1/2 tsp pink himalayan salt or celtic salt
- 1 ½ cup cooked chickpeas (can also use 1 can of chickpeas)
- 3 – 4 tbsp water or aquafaba (aquafaba is the liquid left after cooking chickpeas)
- 1 sprinkle paprika
Instructions
- Place tahini and lemon juice in a food processor or high-speed blender. Blend for 1 minute to mix till tahini lightens in color. You'll have to scrape the sides to get mixed well.
- Add in olive oil, garlic, cumin, and salt. Blend for 1 -2 minutes until all incorporated.
- Add in 1/2 of the cooked chickpeas and blend for 1 – 2 minutes
- Add in water or aquafaba and the rest of the chickpeas and blend for 2 – 3 minutes until smooth. If the mixture is too thick you can keep adding in some liquid one tablespoon at a time.
- Sprinkle on some paprika and a little drizzle of olive oil. Serve with crackers, carrots, or celery sticks.
Video
Notes
Did You Make This Recipe?
Mention @refreshing.bites on Instagram and hashtag it #RefreshingBitesRecipe
These go great with my Gluten-Free Crackers recipe
