Make Your Own Hummus
You probably see hummus at the supermarket or on restaurant menus. Have you had some lately? Get the skinny on this spread and a few of our favorite, easy recipes.
What Is It?
First off, hummus is a Middle Eastern bean spread traditionally made with garbanzo beans (a.k.a. chickpeas), tahini (sesame paste) and a combo of various spices and flavorings like lemon, olive oil and garlic. My grocery store stocks a bunch of pre-made, flavored versions — roasted garlic, jalapeno, olives and roasted peppers (just to name a few).
Nutrition Facts
Hummus is a popular “health food” treat but you don’t want to go overboard. Two tablespoons of plain hummus has about 50 calories and 3 grams fat. It’s packed with nutrients like protein, fiber and heart-healthy unsaturated fats, but be mindful to not end up eating a whole cup of it — you’ll be at 8 times the recommended serving!
Homemade and store-bought varieties have similar nutrition info. When making it yourself, carefully measure out the higher-calorie ingredients (olive oil and tahini) to keep calories under control. Check labels on store-bought versions — some varieties may be higher in calories and sodium or full of unnecessary preservatives.
How to Enjoy It
Dip fresh vegetables and pita chips in hummus for a snack or appetizer. I’ve brought homemade hummus to parties, and it’s always goes fast. It’s okay if you don’t have time to make your own. Doctor up pre-made spreads with fresh herbs, pine nuts, olives, sundried tomatoes or your favorite spice mix. When you do make your own, get adventurous and switch to different beans — like white beans or edamame.
This spread isn’t just for the hors d’oeuvres table. Stir some spoonfuls into cooked pasta and salad dressings, or use it in place of mayo on sandwiches and wraps.
How to Make It
Don’t let the food processor part scare you off. Hummus is actually pretty simple to prep — you toss a few ingredients together, blend and serve. Store fresh stuff 7 to 10 days in an airtight container in the refrigerator; packaged hummus will keep for a couple months in the fridge (if unopened). Here’s a video I did for Foodnetwork.com, where I whip up my own easy herb hummus. The recipe is below and photo is above.
RECIPE: Green Herb Hummus
- INGREDIENTS:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 clove garlic
- 2 tablespoons tahini
- 1/4 cup fresh parsley leaves
- 6 fresh basil leaves
- 1 medium scallion, chopped
- 1 tablespoon chopped fresh dill
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips
DIRECTIONS: Place ingredients in a food processor fitted with a steel blade and pulse until smooth. Serve with dippers.
NUTRITION INFO: Calories: 150, Total fat: 11g, Saturated fat: 1.5g, Carbohydrate: 10g, Protein: 3g, Sodium: 200 mg — per 2 tablespoon serving
- Other hummus recipes to try:
- Plain Hummus
- Roasted Red Pepper Hummus
- White Bean and Roasted Eggplant Hummus
- Edamame Hummus
- Doctored-Up Hummus
This is more than a spread. From the nutritional facts you gave us, it is a delicious and healthy option for people who would want to avoid fatty versions. The Green Herb Hummus recipe presents us with a customized way to derive the benefits of this nutritious food.
miam miam miam so good
I’ll try it… yummm
I have been making my own hummus for over thirty years, and in addition to being made for pennies compared to the store-bought brands, it can be made to your preferred taste and fat content. I originally started making it fat-free as a Weight Watcher’s recipe in 1979 and still like that flavor best, although I drizzle just a bit of evoo in occasionally. Lots of garlic, fresh parsley, and lemon for me. Or try artichokes (packed in water), roasted red pepper, or carrots. A hummus sandwich on whole wheat with thinly sliced cukes, sprouts, tomatoes, and paper thin red onion is insane!
I prepare the hummus for a tasting for an event on the day and it was a very with the customer so this will be on my menu as Healthy , and also use for my healthy cooking class which I do with kids teaching them to eat healthy thank you and continue with the wonderful recipes Joanne Belfast
The “Washington Post” published a Hot Weather Hummus recipe many years ago and it quickly became a staple in my house all year around:
1 1/2 cups cooked chickpeas, drained (1 16-ounce can is fine)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 clove garlic
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup cucumber, peeled, seeded and diced into 1/4-inch cubes
1/4 cup minced fresh mint (if fresh mint isn’t available, don’t use dried mint; substitute minced fresh parsley)
I don’t use the salt, add extra garlic, and put everything but the cucumber in a food processor, including whole mint or parsley leaves.
Enjoy!
Wow this sounds great! Will definately try your receipe.