Homemade Hummus Dip Recipe

homemade hummus dip

Do you have a can of chickpeas laying around? Add a few spices and some lemon juice and you have a great appetizer to serve to guests! I decided to make some hummus last night and while I was worried because I couldn’t find any tahini (most recipes call for it), my mom told me to just use cumin instead. So check out this easy homemade hummus dip recipe.  Printable format at bottom

Ingredients:

1 16 oz can chickpeas
2 tablespoon garlic powder  (or you can use 1 tablespoon minced garlic clove)
1 tablespoon lemon juice
1 teaspoon Cumin, Ground
1/4 teaspoon Red Pepper, Crushed or Ground
1/4 teaspoon salt   (I used a dash more salt)
1 tablespoon olive oil
Optional Garnishes:

chopped green onions
chopped olives
chopped tomatos

Directions:

1. Drain chickpeas but keep at least 1/4 of the liquid to the side.

hummus dip recipe

2. Place chickpeas, garlic, lemon juice, cumin, red pepper and salt in food processor or blender cover. I used my food processor the second time I made it and it worked better. Blend or process until smooth, scraping down sides as necessary.

3.Add chickpea juice; process or blend until smooth.(desired consistency is up to you)

4. Drizzle hummus with olive oil. I sprinkled a little extra red pepper on top of mine since my husband likes it hot and sweet. Garnish with toppings as desired. Serve with pita chips or warm pita wedges.

homemade hummus dip

5. Hummus can be stored in an airtight container for 2 days in the refrigerator.

hummus dip recipe
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Homemade Hummus Dip Recipe

Course: Appetizer
Author: Generations of Savings

Ingredients

  • 1 16 oz can chickpeas
  • 2 tablespoon garlic powder or you can use 1 tablespoon minced garlic clove
  • 1 tablespoon lemon juice
  • 1 teaspoon Cumin Ground
  • 1/4 teaspoon Red Pepper Crushed or Ground
  • 1/4 teaspoon salt I used a dash more salt
  • 1 tablespoon olive oil

Instructions

  • Drain chickpeas but keep at least 1/4 of the liquid to the side.
  • Place chickpeas, garlic, lemon juice, cumin, red pepper and salt in food processor or blender cover. I used my food processor the second time I made it and it worked better. Blend or process until smooth, scraping down sides as necessary.
  • Add chickpea juice; process or blend until smooth.(desired consistency is up to you)
  • Drizzle hummus with olive oil. I sprinkled a little extra red pepper on top of mine since my husband likes it hot and sweet. Garnish with toppings as desired. Serve with pita chips or warm pita wedges.
  • Hummus can be stored in an airtight container for 2 days in the refrigerator.

 

 


Author: Kat

Kat is a married mom of three kids aged 19, 11, and 8 that lives close to Birmingham, AL. She loves cats, books, cooking, hockey, and watching movies. She is an admitted nerd, comic book lover, action figure & barbie doll collector, blackjack dealer, beginner croupier, and all around queen of the dorks. You can reach her at topkat@katbalogger.com to talk about product reviews, press trips, sponsorships, or brand messaging.

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