Easy Homemade Hummus (Three Ways!)

This easy homemade hummus recipe will have you ditching store-bought for good. Whip up classic, roasted red pepper and spicy black bean with a handful of pantry staples, and say goodbye to throw-away plastic containers.

Are you a habitual hummus eater, too? I find it’s one of those items that’s easy to dress up for a party or to dip veggies into when I simply can’t wait another minute for dinner.

There are some great brands and flavors at every grocery store, but each tub purchased means more plastic entering the environment. Even if you try to recycle everything, like we do, there’s no guarantee that plastic won’t hit the landfill.

Wouldn’t it be great if you could make hummus at home with a handful of pantry staples in say…about 7 minutes? And, be able to make any flavor you’re craving at the moment?

And, brag that that you made it from scratch when your friends and family are stuffing their faces with your awesome hummus? Aaannnd, never have to throw another plastic [hummus] container in the “recycle” bin again?

You’re nodding a big YES, right? Okay…let’s do this!

(Psst…interested in reducing waste in your kitchen? Check out this post about single use items you can replace with sustainable products!)

Ingredients for Easy Homemade Hummus

I’ll show you how to make hummus three different ways, but the base ingredients for each are pretty much the same:

Chickpeas — You’ll use one can of beans for this recipe. Simply drain and rinse. Save the liquid from the drained chickpeas in case you need to thin out your hummus. This liquid is call aquafaba and it = flavor.

Tahini — Tahini is a ground sesame paste, similar in texture to nut butters. It can be used in so many recipes and is a traditional ingredient in hummus. I like tahini, but I personally don’t like a tahini-heavy hummus, so I don’t add much. If you’re on the tahini train, increase the amount you use. Conversely, you can absolutely leave it out and still have a great tasting hummus.

The remaining ingredients include staples like:

• fresh garlic
• lemon juice
• extra-virgin olive oil
• sea salt 
• cumin (or other spices)

How Easy Is It to Make Homemade Hummus?

This is almost embarrassing. Dump all the ingredients into a food processor or high-speed blender and let it run.

My work here is done.

Seriously though, there is one simple trick to achieving really smooth hummus — blend it for at least four or five minutes. That may seem excessive, but I promise that your hummus will be as silky as store-bought. (You probably should scrape down the sides of the bowl once or twice during that process, but that’s it in a nutshell.)

Making Different Flavors of Hummus

Changing up the flavors can be as easy as adding different spice or herb combinations, or mix-ins, to your hummus. Here are three simple combinations.

To roast your own bell peppers:

• Preheat your oven to 400F degrees.
• Cut the peppers in half and remove the seeds.
• Place them cut side down on a sheet pan and spritz with a little olive oil spray.
• Roast for 20 minutes.
• Place the hot peppers in paper bag, zip-top bag, or bowl and seal with plastic wrap or a silicone bowl cover. Leave them to steam for about 10 minutes. 
• When they’re cool enough to handle, simply peel the skin away from the pepper. 

To char a jalapeño pepper:

• Place the pepper on a square of foil or a small metal pan and broil for a minute or two on each side.
• Or, using tongs, hold the pepper over an open flame (if you have have a gas cooktop) and turn it until it gets charred on all sides.

Serving Suggestions for Easy Homemade Hummus

In addition to being a great vehicle for raw veggies, crackers, pita and chips, you can use hummus in a myriad of ways:

• Mix it into burger patties, chicken salad, casseroles
• Make a pasta sauce with thinned hummus
• Create a salad dressing
• Amp up the flavor of deviled eggs

Here’s some of my favorite ways to enjoy hummus…

I hope you try one or all of these Easy Homemade Hummus recipes for yourself and discover how simple it is to make anytime!

Easy Homemade Hummus (Three Ways)

Sip + Sanity | Linda

This easy homemade hummus recipe will have you ditching store-bought for good. Whip up classic, roasted red pepper and spicy black bean with a handful of pantry staples, and say goodbye to throw-away plastic containers.

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Prep time.Prep Time 7 minutes minutes

Total time.Total Time 7 minutes minutes

Course.Course Appetizer, Sauce, Snack

Cuisine.Cuisine Middle Eastern

Number of servings.Servings 10 about 2 tbsp each

Cook ModePrevent your screen from going dark

Ingredients

Classic Hummus

• 1 can chickpeas (15 oz), drained, rinsed / reserve liquid
• 1 clove garlic, minced or pressed
• ½ lemon, juiced, plus more to taste
• 1 tablespoon tahini, or more, to taste
• ¾ teaspoon sea salt
• ¼ cup extra virgin olive oil
• ½ teaspoon ground cumin

Roasted Red Pepper Hummus

• 1 can chickpeas (15 oz), drained, rinsed
• ¾ cup roasted red bell pepper, about 1 fresh pepper (see recipe notes) or use jarred
• 2 cloves garlic, minced or pressed
• ½ lemon, juiced, plus more to taste
• 2 tablespoon tahini, or more, to taste
• 1 teaspoon sea salt
• 2 tablespoon extra virgin olive oil
• ½ teaspoon paprika, smoked or sweet
• ¼ teaspoon ground cayenne

Spicy Black Bean Hummus

• 1 can black beans (15 oz), drained, rinsed
• 1 – 2 jalapeno peppers, charred (see recipe notes), chopped
• 2 cloves garlic, minced or pressed
• ½ lemon , juiced, plus more to taste
• 1 tablespoon tahini, or more, to taste
• ¾ teaspoon sea salt
• 2 tablespoon extra virgin olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon ground cayenne
• ¼ teaspoon paprika, smoked or sweet
• ¼ cup fresh cilantro

Instructions

• Add all ingredients for your hummus of choice to the bowl of a food processor or high-speed blender.
• Mix for 4 to 5 minutes, scraping down the sides of the bowl once or twice.
• Taste and adjust seasonings: salt, tahini or spices. If the hummus is too thick, thin with additional lemon juice, reserved chickpea liquid (aquafaba), or water. Blend a little more until its just the way you like it.

Notes

Roasted Red Pepper Hummus

To roast your own bell peppers:

• Preheat your oven to 400F degrees.
• Cut the peppers in half and remove the seeds.
• Place them cut side down on a sheet pan and spritz with a little olive oil spray.
• Roast for 20 minutes.
• Place the hot peppers in paper bag, zip-top bag, or bowl and seal with plastic wrap or a silicone bowl cover. Leave them to steam for about 10 minutes. 
• When they’re cool enough to handle, simply peel the skin away from the pepper. 

Bell peppers contain quite a bit of water. This will produce a thinner hummus. Refrigerate before using to thicken it up, if desired.

Spicy Black Bean Hummus

To char a jalapeño pepper:

• Place the pepper on a square of foil or a small metal pan and broil for a minute or two on each side.
• Or, using tongs, hold the pepper over an open flame (if you have have a gas cooktop) and turn it until it gets charred on all sides.

For less spicy hummus, remove and discard the seeds. For more spicy hummus, use all or some of the seeds, to taste.

Keywords.Keyword game day, semi-homemade, vegetarian

Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.