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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.7 minutes
Total time.7 minutes
Course.Appetizer, Sauce, Snack
Cuisine.Middle Eastern
Number of servings.10 about 2 tbsp each

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.game day, semi-homemade, vegetarian
Did You Make This Recipe?Be sure to share a comment below!