Homemade hummus is one of the easiest dips to throw together, especially if you have one of my favorite tools available, the Vitamix. We love this simple dip and it’s great to have in the fridge. One batch doesn’t last long, so you might just want to make a double batch to begin with.
In our home, hummus and chickpeas are a staple in our refrigerator and pantry. We like to eat them plain, we like them on salads (especially on this simple greek salad). We like chickpeas in falafel smothered in hummus, we like them roasted with all sorts of spices.
I started thinking about why we liked chickpeas and hummus so much and came to two conclusions. I’m not sure what order these ideas came in, our if they are even separate thoughts, but here goes. For a long time, I was a vegetarian and chickpeas (and therefore hummus) are a great source of protein. They were a natural addition to my diet and have remained a part of it ever since.
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What makes chickpeas so good for you?
Here are just a few reasons that chickpeas and therefore hummus is so good for you.
- Great source of plant based protein
- Good source of vitamins and minerals
- High in fiber (the right kind to aid in your babies digestion)
- They taste great and are super versatile (roasted, plain, pureed, on salads, in meatless meals, etc)
- They are relatively inexpensive to buy and quite easy to prepare
What makes homemade hummus so good?
I love a super creamy hummus. The best way I know to get it to taste just how I want it (like I remember eating it in Israel for the first time), is to make it myself. You get to control the flavor and textures, and make it perfect for your palate.
When making homemade hummus, you have complete control. You control the texture, the level of garlic, the level of acidity, the level of sesame and the level of salt. For me these reasons are enough to convince me that making hummus at home is the best great.
And it’s easy. A few ingredients, a blender, and you have something delicious and healthy to enjoy in just 5 minutes.
Tips and Tricks:
- Rinse your chickpeas well. You want to control the salt content in your homemade hummus, so be sure to rinse these well. I use a mesh strainer and let the water run over the chickpeas for a minute or two.
- I wouldn’t leave out the tahini, but if you are serving someone with a sesame allergy, it can be left out. I would just be sure to taste as you go, and add more garlic, lemon, or salt as needed.
- Serve this dip with veggies, slathered on a sandwich, or with pita chips. Sprinkle everything but the bagel seasoning on it and enjoy a whole new level of amazing-ness.
Looking for other great side dishes and dips? Check these out!
- 15 oz can of chickpeas garbanzo beans
- ¼ cup tahini
- ¼ cup water
- 1 clove of garlic minced or one frozen garlic cube, or roasted garlic to taste
- juice of ½ lemon
- ½ teaspoon salt
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