3 Easy Homemade Hummus Recipes That Beat The Pants Off Store-Bought

Stop buying hummus—it's so easy to make yourself!

August 2, 2017
best homemade hummus recipes
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If you’re still buying your hummus at the store, stop it right now! There’s no reason to buy a dip that’s so easy to make—especially when people have been making it, without the benefit of food processors or canned chickpeas, for nearly a millennia. Long before there party-sized containers of hummus sold at Costco—like, 800 years before—people were making hummus. The earliest known mention of the dish took place in Egypt in the 13th century, but food historians think the dish is even older.

And no wonder. Hummus doesn’t just taste really good (think: creamy, tangy, satisfying); it’s also really good for you.

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Related: The Best No-Cook Riff On Spinach Dip You’ve Never Tried—And 5 More Healthy Party Dips

What is hummus made of? Classically, it consists of just five ingredients: chickpeas, tahini, cumin, lemon juice, and garlic. Chickpeas are one of the healthiest beans you can eat—high in fiber, they help stabilize your blood sugar your risk of type 2 diabetes.

You can find a basic hummus recipe here. But there’s no need to stop with the basic version—throw in an avocado to make avocado hummus (picture the delectable love child of hummus and guacamole), substitute cannellini beans for the garbanzos for a delectable white bean “hummus,” or add cooked beets for a beet hummus that beats the pants off of anything you can get at the store.

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Avocado Hummus

1 15-ounce can chickpeas, drained and rinsed
1 ripe avocado
2 Tablespoons tahini
Juice of 1 lemon
1 clove garlic
Kosher salt and ground black pepper
Chopped fresh cilantro
Toasted sesame seeds

Dump all the ingredients in a food processor. Process until the mixture is smooth and creamy and no lumps remain, scraping down the sides of the container as needed. Transfer to a serving bowl and serve immediately, or cover and chill until ready to use.

White Bean Hummus

1 15-ounce can cannellini beans, drained and rinsed
1/3 cup tahini
2 Tablespoons extra-virgin olive oil
Juice of ½ lemon
1 clove garlic
½ teaspoon ground cumin
Kosher salt and ground black pepper

 

Dump all the ingredients in a food processor. Process until the mixture is smooth and creamy and no lumps remain, scraping down the sides of the container as needed. Transfer to a serving bowl and serve immediately, or cover and chill until ready to use.

Beet Hummus

4 small to medium cooked beets (about 12 ounces)
1 15 ounce can chickpeas, drained and rinsed
¼ cup fresh orange juice
3 Tablespoons tahini
3 cloves garlic
Kosher salt

Dump all the ingredients in a food processor. Process until the mixture is smooth and creamy and no lumps remain, scraping down the sides of the container as needed. Transfer to a serving bowl and serve immediately, or cover and chill until ready to use.