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Homemade Hummus

Making your own hummus is one of those things that lots of bloggers, like Money Saving Mom and Food Babe recommend for some very good reasons. 1) When you buy Sabra, one of the most popular brands, you’re actually buying from Pepsi Co., a company that has donated $1.7 million against GMO labeling. And, 2) the savings are sort of unbelievable – 25¢ can either get you 2 tbsp of store-bought hummus or 21 tbsp (~ 1.5 cups) of homemade hummus. Add these reasons to the ability to control your own flavor and texture, as with most things homemade, and I was sold on the idea.

Finished hummus

Soak dried chick peas overnight.

Soak chickpeas overnight


Rinse, and then place in a pot and bring to a boil. Reduce heat and simmer for 1.5-2 hours.


Rinse and boil

Rinse again, then lightly salt the chick peas and rub gently to remove the skins. You don’t have to get every single one –  it would take  half an hour (I tried).  They don’t make a difference in taste, but removing some of the skins leads to a smoother hummus.

Lightly salt and remove skins

I tried using a potato masher for about 15 seconds…


Start mashing chick peas

And promptly switched to a food processor.

Switch to a food processor

Into a mixing bowl, add your mashed chickpeas, minced garlic, onion powder, salt, pepper, lemon juice, water, oil + tahini.

Add garlic, salt, pepper, onion powder, lemon juice, water, oil

Mix until incorporated.

DSC04099

Store in an airtight container in the fridge – it should last about a week.

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You can see the recipe I followed here.

PS: You can now follow So Pretty is as Pretty Does on Bloglovin!

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5 Comments Post a comment
  1. Ola #

    This is great! As I’m on a diet, I make my own “hummus” with chickpeas and roasted red peppers, and with water instead of oil. It can hardly be called hummus, but is delicious! Yours looks amazing, a great effect for not too much effort.

    June 13, 2013
    • And, aside from the time to soak and boil the chickpeas, it’s really a pretty hands off recipe. I actually forgot the tahini at first, tasted it and really liked it. Once I added the tahini, it had a more traditional taste, but I can see myself using just the chickpeas and garlic as a spread for sandwiches or on veggies, like cucumbers.

      June 13, 2013
  2. Interesting facts + great tips…
    hummus looks delicious…
    think I’ll give it a try~

    July 6, 2013

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  1. A 25¢ Snack {Chili-Lime Roasted Chickpeas} | So pretty is as pretty does.

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