Classic Original Homemade Hummus Recipe

As a vegetarian you’d think I liked Hummus. I don’t. But then I hate chick peas, or garbanzo beans as I know them. No matter what you call them, I just don’t like them. I should, because hummus is said to be high in vitamin C and iron plus it provides a significant amount of vitamin B6 and folate. But most importantly, it’s a good source of dietary fiber and protein.

I know that I’m in the minority though. Hummus is hot! Everywhere I go it’s THE dip being served with vegetables, pita chips, pitas, and more. Here’s a recipe from David Pesso of The Hummus & Pita Co. that includes directions on how to cook your own chick peas or you can use canned beans if you’re short on time.  Hummus makes a healthy snack, great appetizer or party hors d’oeuvres, and is great for hot summer nights with a glass of sangria.

Hummus Recipe Additions

But you don’t have to go with the plain hummus – change it up!  Make Spinach and Feta Hummus by adding 1/2 cup chopped fresh spinach and 1/4 cup crumbled Feta Cheese. Or go for Roasted Pepper Hummus by adding 1 cup of jarred roasted peppers or 3 self-roasted sweet peppers. You can go spicy with Jalapeno and Cilantro Hummus by adding 1 cup of chopped, fresh Jalapeno peppers and  1/2 cup fresh chopped cilantro. Or for a mild but flavorful dip, make Sun-Dried Tomato Hummus by adding  3/4 of a cup a oil packed sun-dried tomatoes (drained) to the hummus recipe below.

The Hummus & Pita Co.
Change it up! Add simple ingredients to make it hot, spicy, or mild. Check out the suggestions above and add them after the olive oil in the recipe.
  • 1 pound raw chickpeas (or 1 can pre-cooked)
  • 1 tsp cumin
  • ¼ cup baking soda
  • 2 tsp kosher salt
  • 5 Tbsp freshly squeezed lemon juice
  • ¼ c water
  • ⅓ cup tahini
  • ½ cup extra virgin olive oil
  • 3 cloves minced garlic
  • 1 Tbsp paprika
  • fresh parsley (chopped)
  1. For Fresh Beans:
  2. Place the raw chickpeas in pot and cover them with water to which you've added a little salt. Let soak overnight.
  3. On the 2nd day, drain and rinse chickpeas. Clean the pot and return the beans plus ¼ cup baking soda and enough water to cover the chickpeas. Cook on medium heat for 6 hours. Remove from heat and drain and rinse.
  4. Place the chickpeas, garlic, cumin, and kosher salt in the bowl of a food processor. Process for 20 seconds. Stop, scrape down the sides of the bowl, and process for another 20 seconds.
  5. Add the lemon juice and water. Process for 20 seconds.
  6. Add the tahini. Process for 20 seconds, the scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
  7. If hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.
  8. Garnish with paprika and parsley if desired

Hummus and Pitas serves up yummy food from two New York locations and offers online ordering and catering.

Are you a hummus fan? Do you have a favorite recipe or favorite brand? Perhaps it’s time I tried it again. Who knows, I may find out I like it!

Photo Credit:  Hummus and Pitas – used with permission