If you haven’t started making your own homemade hummus, you’re totally missing out. It only takes about five minutes, you can adjust the taste to be juuuuuust the way you like it, and you can make a different flavor every week so that it never gets old! I promise, once you make your first batch of homemade hummus, you’ll never go back to store bought.
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What is Hummus?
Hummus is a Middle Eastern chickpea dip or spread, made with just a few simple ingredients. At its most basic, hummus includes:
- Chickpeas
- Tahini
- Olive Oil
- Lemon
- Garlic
- Salt
There are a million different things you can add into hummus and I have posted the basic recipe below, plus add-ins for three flavor variations (Jalapeño Cilantro, Roasted Red Pepper, and Parsley Scallion). I’ve also garnished my “original” flavor with a drizzle of olive oil, a sprinkle of paprika and a few whole chickpeas. All of that is completely optional.
How to Use Hummus
Hummus is great to keep in your fridge to eat as a snack with some pita bread, naan, vegetables, or chips, but it also makes a great spread for sandwiches, wraps, and loaded flatbreads. It has a really great richness and adds moisture so I find that it makes a great substitute for mayo or cheese. I also love adding hummus to scrambled eggs, using it in place of a pasta sauce, or even as an addition to pizza!
How Long Does Homemade Hummus Last?
Homemade hummus will stay good in your refrigerator for about 5 days. Unlike some store bought hummuses, homemade hummus does not contain any preservatives, so you’ll want to only make the amount you can eat within a five day time frame.
Can I Substitute the Tahini?
I strongly advise against substituting tahini in hummus. While many people substitute either peanut butter or almond butter for the tahini, they have very different flavors from tahini and this will definitely change the final flavor of your hummus. To get that true authentic hummus flavor, you definitely need to use tahini.
Can I Make Hummus in a Blender?
While you can make homemade hummus with some of the more powerful blenders available on the market (like Blentec or Vitamix), it might be too thick for many blenders to handle. I suggest using a food processor to make your hummus. You don’t need a heavy duty, expensive food processor, though. The Hamilton Beach model I use is fairly inexpensive for a food processor and is a total beast. I love it.
Homemade Hummus
Servings 6 (1/4 cup each)Ingredients
- 1 15oz. can chickpeas* ($0.79)
- 2 Tbsp olive oil ($0.26)
- 1/4 cup lemon juice ($0.182)
- 1/4 cup tahini ($0.85)
- 1 clove garlic ($0.08)
- 1/2 tsp salt ($0.05)
- 1/4 tsp ground cumin ($0.03)
Instructions
- Drain the chickpeas. Place the drained chickpeas in a food processor along with the olive oil, lemon juice, tahini, garlic, salt, and cumin.
- Pulse the mixture until it is fairly smooth. If the mixture is too dry to process smoothly, add a couple tablespoons of water, extra olive oil, or liquid from the canned chickpeas.
- Taste the hummus and adjust the salt, cumin, lemon, or garlic to your liking.
See how we calculate recipe costs here.
Equipment
- Food Processor
- Pyrex Glass Meal Prep
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make The Best Hummus – Step by Step Photos
Let’s start by taking a closer look at tahini. Tahini is like peanut butter but made with sesame seeds instead of peanuts. It even has a similar texture to natural style peanut butter, but a very different flavor. A flavor which is critical, IMHO, to getting an authentic hummus. Tahini has a slightly nutty, slightly bitter flavor that is totally unique. Some people use peanut butter in its place, but I find their flavors to be vastly different. Tahini is about twice the price of peanut butter, but you’ll only need a small amount at a time and it stays fresh in the refrigerator for quite some time (it may need an occasional stir). You can find tahini in grocery stores either near the peanut butter, near Mediterranean ingredients like olives and artichokes, or in the natural foods aisle.
Drain one 15oz. can of chickpeas and add them to a food processor along with 2 Tbsp olive oil, 1/4 cup lemon juice, 1/4 cup tahini, 1 clove of garlic, 1/2 tsp salt, and 1/4 tsp ground cumin. Pulse the ingredients until they become smooth. If the mixture is too dry to properly purée, add a couple tablespoons of water, olive oil, or even the drained juice from the canned chickpeas. Taste the hummus and adjust the salt, lemon, garlic, or cumin to your liking. And that’s it! That’s all it takes. You can garnish with a drizzle of olive oil and a sprinkle of sumac or paprika.
Jalapeño Cilantro Hummus
To make Jalapeño Cilantro Hummus, remove the stem from one jalapeño, slice it lengthwise, and scrape out the seeds with a spoon. Add the seeded jalapeño and about 1 cup fresh cilantro leaves to the food processor with your basic hummus and process until smooth. This hummus tastes great with a little extra cumin! You can also try roasting the jalapeños in the oven until soft and blistered for a more subtle flavor (don’t forget to remove the seeds).
Roasted Red Pepper Hummus
To make Roasted Red Pepper flavored hummus, simply add one to two roasted red pepper to a batch of plain Homemade Hummus and process until smooth. Make sure most of the liquid from the jar is drained from the pepper before adding it to the processor to avoid thinning out the hummus too much. This hummus tastes great with a little smoked paprika added to the mix!
Parsley Scallion Hummus
For Parsley Scallion Hummus, thinly slice three to four scallions (green onions) and pull about 1/2 cup of parsley leaves from their stems. Add the parsley and scallions to a food processor with a batch of plain hummus and process until smooth. This hummus is great with vegetables, as a sandwich spread, or even as a vegan pasta sauce!
What is your favorite flavor of Hummus? I might try adding some roasted garlic next!
I like to cut the lemon juice to 2 tbsp on the basic recipe but homemade hummus has ruined store bought for me.
This recipe looks so easy & sooo much cheaper than 7.00 in the grocery store! Can’t wait to try it.
Food processor link is out of order!
Delicious and so dang easy! I’m kicking myself for not trying this recipe sooner. Like YEARS sooner. Still, better late to the party than never, I guess. ;-)
These recipes sound amazing I’ve never tried to make hummus before but I’m definitely going to have to try it now.
I made it with dried chicken peas that I soaked over night, cooked, cooled and removed casing. Was good but alot of work with the method I dìd
I always soak my dry peas overnight with whole spices and boil it the next day with salt for about 2-3hours in my pressure cooker. The extra I bottle and justake it out of the fridge when needed. It’s much tastier than the tins ☺️
Your blender link doesn’t work
I made jalapeño cilantro it came out great my friends at work loved thank you this is my go to hummus
Thank you
I’ve started making this hummus every week and it’s great! I put it on my sandwiches and folks have complimented me on it more than once. Thanks!
I just made your humus recipe and it turned out fantastic! Thank you for posting this recipe! I added a little too much water at the start so I added a little whey protein and a little almond protein powder. Next time I’m going to completely drain the garbanzos.
I used the perfectly simple hummus recipe here. Any add ins, any extra Mediterrean spkces for how I used the hummus would not have worked.
Hummus
Pico de gallo
Jicama slices
Perfecto. Vegetarian no-grain nachos.
Made the basic recipe and it was so delicious. I tweaked it a little to get it to the perfect consistency/flavor (bit of water, more lemon juice & cumin). It was meant for lunch tomorrow but oops, it was so good I had some of it as a dip with veggie sticks straight away. Looking forward to trying some other variations.
Great basic recipe – I added oregano and kalamata olives – delicious!
That sounds delicious with the kalamata olives.
This was the first thing I made with the Ninja o got for Christmas, and I’ve been making it every week or two since then. I’m glad to be spending less on pre-made hummus, and I really can customize it however I’d like.
The only thing I’ve noticed is that it works best with 3 tbsp olive oil, not 2. 2 gets me a consistency almost identical to cookie dough, while 3 (or 2 1/2, if you like yours thicker) get something that’s better for dipping, spreading, etc.
Haven’t made this hummus recipe for a few months after I accidently blew the motor on my old food processor, but tried it tonight with my cheap-as-chips blender and it worked quite well. I pulsed it and kept an eye on it and it worked like a charm.
I made this in my high-powered Ninja blender and I had to add a splash of the chickpea water to make it smooth. I made the parsley scallion one and the flavor is great!! I will have to play around with some of the flavors to bring out the ones I like more, but this is a great base recipe! I put it on a wrap with some veggies.
Best hummus ever! Every time I make it (which is often!)I get requests for the recipe. So much better than store bought!
Could you use a blender for this? I have no food processor but don’t know how that would work out?
Hi Emma! I haven’t tried it with a blender. But a previous commenter did: “I do not have a food processor, so I use a blender. I place the liquids and spices in the blender along with 1/3 C water off of the Chickpeas, which I’ve warmed in the microwave. Once liquified, I begin adding warm chickpeas 1/2 C at a time, pureeing until smooth between additions. If it gets too thick, I add more water. The water off the chickpeas is salty, so I don’t usually need to add salt. I generally like to add a bit more spices. Adjust to your taste. Once it’s refrigerated it firms up. I like mine a bit softer as I frequently will stir it into a T Vinagrette Salad dressing to use over a Spinach salad.”
Do you need to use fresh squeezed lemon juice or can you use store bought lemon juice?
I use bottled lemon juice pretty regularly for this and love it every bit as much (and I’m normally really into fresh lemon). :)
My daughter is SEVERELY allergic to sesame. Any ideas on a substitution? I would love to incorporate your hummus recipe into our food! She’s also allergic to tree nuts and peanuts. Thanks!
I personally think that tahini is the only option for making good hummus, but if you’re working with an allergy and are open to having things taste a little differently, you can try either leaving it out all together (add more olive oil to make up for the oil in the tahini), or maybe try sunbutter (sunflower butter, non-sweetened)?
I made my own hummus for the first time !!! I will NEVER go back to store bought. It is So Easy and so Delicious !!!
Hooray Jackie!!
I always make plenty hummus and freeze some for later. I take it out from the freezer the night before and leve it in the fridge to let it gradully defrost . Testes the same than just made. I make it some time adding 1/2 cup of pistachios…delish
Thanks for sharing that! I always eat it too fast to freeze, but it’s great to know that it does freeze well if needed!
That’s a great idea. Next time I will freezer it.
Thanks for the idea.
Another winner! So far, I just keep making the basic hummus, it’s so easy and delicious!. I take it for lunch, with usually some combination of carrot sticks, cucumber slices, jicama sticks, bell pepper and some kind of cracker/chip or naan. I’ve promised myself I’ll make the green onion/parsley next. And Beth is right, store-bought just won’t do it, doesn’t even come close, after homemade.
Fantastic, can’t wait to try all of the variations.
Can you freeze any? I am excited to make a flavor but worried I can’t eat all of it by myself in a week.
I’ve actually never tried to freeze hummus, so I’m not sure how it would hold up.
I really need to try making my own hummus as I go through 2 pots a week! I’ve never managed to get it to taste right though. You’ve inspired me to give it another go.
I hope this one works out for you! :)
I made this recipe with my immersion blender! First I smashed the chickpeas with a potato smasher and then I put it in a mason jar to avoid a mess and blended with my immersion blender and it turned out great! Super easy and super tasty!!
Hi for how long will this be good refrigerated/until when does it spoil?
There is no exact length of time as this often depends on a lot of factors, but I would say about 4-5 days.
That parsley and scallion hummus is one od the best things I’ve ever made.
I LOVE this recipe!!! I lived in Dubai and became a super hummus snob, I tried different recipes without success until I found this one. I think having the right tahini paste is key.
This is a great base recipe with some excellent ideas for different flavors. The balance of ingredients is perfect! My partner loves hummus, but isn’t a great cook. We used this recipe as a base and added 6 steamed baby carrots (for color) and a canned chipotle pepper. Sooooo goooood! Thanks, Beth!
I never cared for hummus until I went to Israel for 10 days. Eating it twice a day for 10 days, I LOVED it. I came back to the USA and purchased 2 different highly rated brands of hummus. Couldn’t eat it. Yuck! I found your recipe, and YUMMY!
I do not have a food processor, so I use a blender. I place the liquids and spices in the blender along with 1/3 C water off of the Chickpeas, which I’ve warmed in the microwave. Once liquified, I begin adding warm chickpeas 1/2 C at a time, pureeing until smooth between additions. If it gets too thick, I add more water. The water off the chickpeas is salty, so I don’t usually need to add salt. I generally like to add a bit more spices. Adjust to your taste. Once it’s refrigerated it firms up. I like mine a bit softer as I frequently will stir it into a T Vinagrette Salad dressing to use over a Spinach salad.
Thank you for your comment I completely agree with you, Hummus tastes delicious and is addictive! I wanted to point out after reading your post one might would assume that Hummus is native to Israel, that’s incorrect. Hummus dish originated in Levant region, and was adopted later on by newcomers – Israelis. It is considered staple food in almost every Arabic Household. Have a great day. .
Homemade Hummus: we used to live in Dubai and my children (both picky eaters) are huge hummus snobs. Now that we’re back in US, we’ve had a hard time finding pre made hummus or recipes they would eat. They both absolutely love this recipe and we’ve made it several times. I actually have to hide it because the kids have snuck the container out of the fridge and eaten it with a spoon.
Hello, just so I’m clear, the serving size is 1/4 cup and this makes 6 servings?
BTW, We LOVE this recipe!
Yep, using one 15oz. can of chickpeas will give you about 1.5 cups of hummus. :)
this is so good! and so easy! thank you!
Great recipes! But please, if this is not problem, write weight of ingrediens in grams as well.
Never made my own hummus before BUT Beth said: “I promise, once you make your first batch of homemade hummus, you’ll never go back to store bought.”
Well, I’ve learned that when Beth speaks, I should listen…
Also decided to make my own tahini as I was at it… Got the sesame seeds in a specialty food store, toasted and ground with olive oil. MUCH(!!) less expensive than store bought!!
And much better flavor, too!
This is hands down the BEST hummus I’ve ever had. Period. And I haven’t even tried all the flavors yet, I just made the basic recipe. Flavorful, lemony, silken consistency, awesome in every way.
All your hummus recipes are truly delicious! I tend to over season my hummus with a few extra ingredients. If you don’t mind my sharing, I make this for the family almost every day. I process a can of drained, rinsed chick peas with a washed, seeded jalapeño pepper, a squirt of spicy mustard, a peeled garlic clove, a glug of extra virgin olive oil, a little tap water, some ground cumin and onion powder, a squirt of liquid honey, a little salt, and a tablespoonful of organic tehina, juice from half a lemon or a whole lime, and either coriander or parsley leaves. It has a lot of ingredients but is delectable and keeps for maximum 3 days covered in the fridge because there are no preservatives. We sometimes add curry powder in place of cumin, and use it on healthy crackers, chunks of raw veggies, or over cooked chicken, fish etc.
I’m going to make this. Sounds yummy!
Hi! I’ve been following you for a long time, actually, your blog helped me to find easy and delicious recipes when I made the transition to be a vegetarian 5 years ago(your Chana Saag…mmmmmmmhh!!! Sooo yummy!) and I’d like to tell you two things:
-thank you for your effort and for offering such beautiful contents!
-and my favourite hummus flavour is “sun dried tomatoes and black garlic”.
Have a lovely day! :)
We don’t refrigerate Tahini in Greece through! 😊
They all look really tasty!
I don’t know if anyone else has posted this, but don’t throw away the liquid from the chickpeas. You can use it in other recipes. Look up “aquafaba”. Great stuff, plus it saves you money on something else down the road. You can make meringues, use as an egg replacement, etc. Definitely worth looking into. I just found your site, and I am already in love with it. :)
I love hummus but have never made it. I heave a few recipes but I’m so glad I used this one. AWESOME!!! I’m going to make the roasted red pepper version next. I’m currently on a weight loss program and this is going to be invaluable.
I love these options, and I’m thinking of trying to make a smokey chipotle hummus– I was thinking of adding in a chipotle pepper in adobo, maybe a touch of the sauce, some smoked paprika? Anyone ever tried making a chipotle type hummus? Thoughts?
If you are just blending your roasted red peppers into hummus, you can save a lot by waiting until red peppers go on a big sale (99 cents/lb in my area), roasting them yourself, and then freezing them in individual sandwich baggies. I like to buy and roast six to ten at a time. One frozen pepper is good for one batch of hummus.
Wash red peppers and put them on a baking sheet. Drizzle with a little olive oil.
Roast whole peppers under the broiler until blackened on side facing up, 8-10 minutes.
Flip peppers so a new side is up, then blacken again.
When most of the skin (better more than less) is blackened, dump them all in a big bowl and cover it with plastic wrap. The skins will steam loose from them.
Leave for 15 minutes or longer, until the peppers are cool enough to handle.
Remove each pepper from the bowl and slit it from end to end to open it up.
Using your hands, remove the stem, seeds, and the bits inside that used to be white and have no flavor.
Flip the pepper over so that the skin is up, and just peel the skin off with your hands. Everything that is blackened should pretty much fall right off. You may need to use a knife to gently scrape off any skin that isn’t blackened.
Trying not to loose too much juice, place each pepper in its own sandwich bag. Freeze flat, then collect all the pepper bags into a gallon freezer bag.
I have been searching all of your hummus recipes to see if anyone answers this in the comments, but I didn’t see it anywhere. I’m probably just dumb and missing it but: if I were to have cooked a pound of dried garbanzo beans this morning, how many cups do you think I would need for this? 2-ish? I was thinking I’d freeze them in pre-measured hummus making portions.
That’s not a dumb question! :) One 15oz. can is about 1.75 cups, but you can just use an even two cups. I’ve used this same recipe only with a larger can of beans and it’s still great, so it’s flexible! :)
I had the same question :) Thanks for the conversion!
I think it would be very helpful to add that alternative to recipe, if it’s not too bold of me to suggest.
Will do! :)
I have a question about tahini – where can I find it? I considered making my own but I see it requires a blender and I only have a food processor.
In the grocery stores in my area they usually stock it in two different sections of the grocery store: near the peanut butter or in the ethnic aisle by Middle Eastern ingredients, like kalamata olives, artichokes, and grape leaves. Health food stores often carry it as well.
I absolutely love this hummus recipe! I always thought hummus was ok, but it wasn’t something I loved. But then I made it myself using your basic hummus recipe and it changed my entire view of hummus! It is so damn delicious, I will never buy store bought hummus again! I do like to add extra garlic and sometimes sriracha sauce. SO GOOD! At some point I should try your other recipes as well… but it’s so hard when it’s already the best! Thanks for all your awesome recipes – this is definitely my favorite food blog :)
Great! Loved the cilantro one! I kept the jalapeño seeds in and will add Cayenne next time too. I like spicy, though!
As a Lebanese, I never new cumin went in the recipe, we use all the ingredients you mentioned, however we put paprika , mint leaves sprinkle of olive oil at the top for garnishment. but thank you , your site is great.
Just made the first hummus recipe and it is divine! Cannot wait to have it with sweet potato crackers and quinoa patties this week in my lunch!
Thanks for the recipe.
Delicious! For how long can be kept in the fridge?
About five days.
Hi there, loved it. I doubled the recipe because I had a big can of chickpeas, though found that 1/4 cup x2 of lemon juice is too much. Much too acidic. I will cut this down next time.
Keep up the good work – love your site!!
I have tried many, many hummus recipes and never loved any. I don’t know why it took so long to try budget bytes hummus, but I did, and WOW. I LOVED it. I now never have to try another hummus recipe ever again. It turned out super creamy, and very flavorful. Delicious!!
Super nice hummus Beth! I added more garlic, another 1/4 c. of tahini, 1/8 c. more lemon and seasoning salt…pretty perfect. Can’t wait to try the roasted pepper or a sun dried tomato version. Thanks for posting
I just made the plain hummus. It’s pretty good! I’m the only one in my house that eats it. Do you think it would freeze well? Thanks!
Hmm. I don’t know. I’ve never tried to freeze anything like hummus before! (I guess I always eat it WAY too fast ;) )
SO GOOD! Made this is in my magic bullet (YES IT FIT in the large cup)!
Fabulous recipe, Beth! The proportions were spot on! I did make my own tahini (pennies on the dollar using bulk bin sesame seeds!). I also did two other helpful (I think) things: I boiled my canned garbanzo beans for about an hour, and I added the lemon juice last, after I blended the other ingredients for a bit. A Lebanese friend told me that’s the thing to do to make sure the bean mixture doesn’t seize up. The whole she-bang worked for me and now I’ll never go back to store-bought!
Isn’t a clove of garlic half a teaspoon, not tablespoon? I want to make sure I don’t put in waaaay too much garlic.
I guess it depends on the size of the clove. You can start with a 1/2 tsp and always add more if you’d like. :)
The original hummus is so very good and easy to make, pair it with the naan on this website.
I love hummus but never thought of how easy it would be to make. I just tried the plain recipe to see if I would like it and it turned out great. My head is swarming with idea on what to add to it.
I just want to throw into another 2 cents, I researched how to make tahini since that was the most expensive part of this recipe. For under $2 you can make about 2 cups of tahini which is cheaper than actually buying it
Nice! Thanks for the tip!
Do you have a link for how to make tahini?
Roasted red pepper is so delicious! Goes by way to fast with a hungry, hummus loving husband…. Better start doubling the recipe!!! :)
I’ve made this four times now, just the first flavor, and I am completely addicted. I used to have it set in my mind that I didn’t like hummus, and I don’t know why.
I roast the garlic for a little depth of flavor, and it makes it a bit more kid friendly. I also add a little more lemon juice than you call for. Oh, I love the tangy creaminess of this stuff. I can sit and eat a whole batch by itself with a spoon (who needs bread or veggies?).
Thanks for the simple, wonderful recipes. My wife and I live in China, and I think every member of our staff who likes to cook is a fan of your site. :D
Best,
Travis in Chengdu
Ok, you officially can do no wrong! :) just tried the jalapeño cilantro one; i exchanged the cilantro for recao (a similar cooking leaf here in Puerto Rico) and I didn’t have the sesame paste, so I had to skip that one. Needless to say, it was awesome! :))) My mom’s loving it too! ;) Saludos desde Puerto Rico!
I accidentally bought tahini sauce from Trader Joe’s (which is not the same thing as tahini paste) but this recipe still came out delicious! I just had to play around with the ratios a bit.
Will definitely be trying this! I discovered a few years ago that adding toasted sesame oil instead of tahini is a great, cheaper option. Can’t remember the quantity I used but would start with a TB and go from there. Thanks for all the great recipes!
RachelB: I didn’t know hummus usually contained tahini until the recent introduction of commercial hummus in the deli section of the grocery store. My family’s standby hummus recipe instead requires chickpeas, olive oil, lemon juice, garlic, parsley, a little salt, and optional mint. It’s not the same as the tahini versions out there, but it’s still delicious.
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But this is not how u make hummus, u should first and to get the real taste mix the garlic with the salt and lemon, then add the sesame paste and stare well until it is hard mix, add one spoon of yogurt and stare agin, mix the chic beans alone in the mixer with little water, until it is soft, now add the two together and mix very well again with the spoon. Put in the serving dish and add some cumin and oil and perslies too if want.
I would suggest only one lemon only, quarter a cup is too much.
And Bon appetite
My son, who loves hummus, is allergic to sesame AND peanuts, so I’ve had to figure out how to make tasty hummus without tahini or peanut butter. Almond butter is a fabulous substitute and tastes almost exactly like hummus with tahini. I love, love, LOVE the roasted red pepper hummus, and I’m so glad I found a suitable substitute for the tahini!
AMAZING. Seriously. I am a huge fan of your blog because everything I’ve ever made from it is pretty much guarunteed to work. You have a talent for this, keep up the good work :-).
-Angela
Random comment– did you know that you’re supposed to boil the canned chickpeas for an hour before making this? I went to a hummus making program at my local library and the couple that did the demonstration has had their own Greek restaurant for 30 years. They said that it’s important to boil the beans for an hour and let them cool before making the hummus (makes it extremely smooth). I’ve made this recipe a few times without boiling them and thought the hummus was really good, but it does make a difference! =)
Another trick to make them really smooth is taking the skins off.
Can you freeze hummus?
Yes! You can freeze hummus! I do it all the time.
This is a great recipe…once you make this and realize how easy it is..you will never buy hummus again.
I also make hummus with cannellini beans. Just as good.
If you don’t have tahini, it will be good as well. Tahini makes it better, but can be optional, since it is so expensive. Tahini doesn’t seem to keep well for me either, it gets really hard.
I just made this it tasted great. If anyone else cares tehina is another word for tahini (sesame paste).
mmm great post!
If you could see me now, you’d know that I’m doing a little happy dance. Just made the jalapeño cilantro hummus and some of your pita bread (using half whole wheat and half white flour–they still puffed up beautifully) and am eating both with some raw carrots and red peppers. What a healthy and delicious lunch. Thank you so much for the wonderful recipes!
peanut butter? wouldn’t that change the flavor of the hummus?
i use peanut butter instead of the tahini past, it’s pretty tasty.
Leslie,
You could always make your own. I’ve found that sesame seeds are cheapest at the local city market or ethnic grocers. Vegetable oil is fine, but olive is preferred. I have Aldi in my area and can get a nice bottle for $3.40.
I’m having a hard time finding tahini paste in my nexk of the woods.
omgosh. i am so glad i just found this.
i can’t wait to experiment.
hummus is one of my favorite things ever!!!!!!!!
Yay! I just priced hummus at the grocery store–$4 for 10oz. Way to cut the price in 1/2!
Thank you for posting this! I want to make them all!
I love them all!
Everything looks amazing!!
8 cents for a whole jalapeno?
These look great, will definately try them. I like the way you’ve presented the chickpea hummus, with the olive oil drizzle and whole chickpeas. I lived in Saudi Arabia for 5 years (husband in the oil biz) and hummus there is always served like that, (with the addition of a drizzle of olive oil around the hummus, as well as in the centre as you’ve done), very authentic!!
Oh my! Again, my husband loves all types of hummus. Yum yum yum!
Ooooh, I’m in love with anything chipotle. I will definitely be trying that!
I recently made chipotle pepper hummus (and even tossed in some roasted garlic that was just hanging around). I used 2-3 peppers (with a little of the juice from the can). Quite good! Ends up with coloring similar to the roasted red pepper hummus in your post.