HOW TO MAKE HUMMUS » 5 ways, healthy & easy
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Recipes in this Video
5 recipes
veganplant-basedgluten-freenut-freesoy-free
Hummus has its roots in the Levant region, particularly in Israel and Palestine, where it is a staple food. Traditionally enjoyed with pita bread, it serves as a symbol of hospitality and community. Today, hummus is celebrated worldwide, with countless variations and adaptations, making it a beloved dish across diverse cultures.
Ingredients
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●parsley
Instructions
- 1Soak chickpeas overnight in water.
- 2Drain and rinse the soaked chickpeas.
- 3Add chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor.
- 4Blend until smooth, adding water gradually until desired consistency is reached.
- 5Taste and adjust seasoning if necessary.
- 6Transfer hummus to a serving bowl.
- 7Drizzle olive oil on top and sprinkle with paprika and parsley.
Ingredient Alternatives
tahini
Healthier: sunflower seed butter
Cheaper: peanut butter
Sunflower seed butter provides a nut-free alternative with similar creaminess.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is more affordable while still providing a neutral flavor.
Techniques
blending
Equipment
food processormeasuring cupsmeasuring spoonsserving bowl
🌶️🌶️🌶️Lowsesame
Also Known As
HummusChummus
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●1/4 cup fresh lemon juice
- ●2 cloves garlic, roasted
- ●1 red bell pepper, roasted and peeled
- ●1/4 cup olive oil
- ●1/2 tsp ground cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp smoked paprika
- ●2-3 tbsp water (as needed)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Place the red bell pepper on a baking sheet and roast in the oven for about 20-25 minutes, or until the skin is charred and blistered.
- 3Remove the pepper from the oven and place it in a bowl, covering it with plastic wrap to steam for about 10 minutes.
- 4Once cooled, peel the skin off the roasted pepper and remove the seeds.
- 5In a food processor, combine the chickpeas, tahini, lemon juice, roasted garlic, roasted red pepper, olive oil, cumin, salt, black pepper, and smoked paprika.
- 6Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency.
- 7Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 8Transfer the hummus to a serving bowl and drizzle with additional olive oil and a sprinkle of smoked paprika if desired.
- 9Serve with pita bread, fresh vegetables, or crackers.
Equipment
ovenbaking sheetfood processorbowlplastic wrap
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●1/4 cup lemon juice
- ●2 tbsp olive oil
- ●1 tsp ground turmeric
- ●1/2 tsp cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2-3 tbsp water (as needed)
- ●Fresh parsley for garnish (optional)
- ●Paprika for garnish (optional)
Instructions
- 1In a food processor, combine the chickpeas, tahini, lemon juice, and olive oil.
- 2Add the ground turmeric, cumin, garlic powder, salt, and black pepper to the food processor.
- 3Blend the mixture until smooth, scraping down the sides as needed.
- 4If the hummus is too thick, add water one tablespoon at a time until the desired consistency is reached.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 6Transfer the hummus to a serving bowl.
- 7Drizzle with additional olive oil and sprinkle with paprika and fresh parsley if using.
- 8Serve with pita bread, vegetable sticks, or crackers.
Equipment
Food processorMeasuring cupsMeasuring spoonsServing bowl
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 medium beetroots, roasted and peeled
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●1 garlic clove, minced
- ●1/2 tsp cumin
- ●Salt to taste
- ●Water as needed
- ●Fresh parsley for garnish
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Wrap the beetroots in aluminum foil and roast them in the oven for about 45-60 minutes, or until tender.
- 3Once roasted, let the beetroots cool, then peel and chop them into smaller pieces.
- 4In a food processor, combine the roasted beetroots, chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt.
- 5Blend the mixture until smooth, adding water a tablespoon at a time to reach your desired consistency.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Transfer the hummus to a serving bowl and drizzle with a little olive oil on top.
- 8Garnish with fresh parsley before serving.
- 9Serve with pita bread, vegetable sticks, or crackers.
Equipment
OvenAluminum foilFood processorServing bowl
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup green peas (fresh or frozen)
- ●1 cup edamame (shelled)
- ●1/4 cup fresh mint leaves
- ●1/4 cup tahini
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●1 clove garlic
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cumin
- ●2-3 tbsp water (as needed)
Instructions
- 1If using frozen peas, blanch them in boiling water for 2-3 minutes, then drain and cool.
- 2In a food processor, combine the green peas, edamame, mint leaves, tahini, olive oil, lemon juice, garlic, salt, black pepper, and cumin.
- 3Blend the mixture until smooth, scraping down the sides as needed.
- 4If the hummus is too thick, add water one tablespoon at a time until the desired consistency is reached.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.
- 6Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired.
- 7Garnish with extra mint leaves or a sprinkle of cumin for presentation.
- 8Serve with pita bread, vegetable sticks, or crackers.
Equipment
food processormeasuring cupsmeasuring spoonsserving bowl
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