Savory Hummus

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Homemade Hummus

I am always on the hunt for quick, easy, frugal, healthy (and did I miss tasty?) meals and snack ideas.

Well, this one really fits the bill.

This recipe is our version based on one that we found in a Cooking Light magazine years ago.  And I mean years.

My path to health started (though now I know that it was not in a good direction) back in my teenage days when my grandfather passed away from a sudden heart attack while driving.  He had already had heart surgery (a triple bypass) in previous years and his mother had died from atherosclerosis (hardening of the arteries).  I thought that low fat and especially low animal protein must be the way to go and so I did.   Hard core.  Armed with one subscription of Cooking Light magazine I was off and running to the healthy kitchen races.

Not to say that Cooking Light is all bad, mind you, but my mindset combined with their focus, especially at that time, was a recipe (pun intended) for disaster in terms of my health.

This recipe is a winner, however.  I recently brought it to a Christmas party for our small group at church and it was a hit with all — health foodies and non health foodies alike.   So — now I am sharing it with you!

Our family loves hummus.  Whenever we get to visit Whole Foods and there is a hummus sample, ours is the family that can’t keep away from it.  Yours too?  Now you have no reason to spend $5.99 for some small environment spoiling plastic container of hummus that you need to ration for your family.  You can help the environment and your wallet too by printing this recipe and employing it in your kitchen.  And even if you are not buying organic beans and using ajwain yet, you are making a great step in the right direction.   We are all on the path towards whole foods together and getting there at different times and at different speeds.  It is all good.

One final point: you can make this recipe either with tahini or olive oil.  So for those allergic to sesame seeds, or if you just don’t have tahini in your pantry, you have a sesame-free option!

By the way, many of the following links are affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

 

Time Saving Notes:

1.  Make extra batches!  Hummus may be frozen for a future quick and easy meal.  The smooth texture can be restored by adding and stirring in some extra olive oil before serving.  We always at least double this recipe and eat it over several days,  especially when there is a potluck or other gathering where we will be sharing a dish to pass.  One cup of dried beans equals approximately 3 cups of cooked, so you can judge how many cups of beans to start with.

2.  Keep extra soaked and cooked beans stored in your freezer so that you can whip this up at a moment’s notice without needing to depend upon canned beans.

ENJOY!

Looking for other time saving tips for the kitchen?  Check out my posts on

Baking in Bulk
8 Time Saving Kitchen Tips
Reducing Pressure with a Pressure Cooker

And for more great bean dishes, try:

Fast and Yummy Bean Dip (everyone always wants the recipe for this one)
Indian Lentils (ready in as little as 9 minutes!)
Silky Smooth Bean Fudge (it’s great!)

What do you like to serve hummus with?

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  1. Definitely good to have a tahini-free hummus recipe for those with allergies. However, for those who don’t, please do consider including the tahini in your hummus because the combination forms a complete protein and tahini has a nice dose of zinc. My autistic son is a very picky eater with a zinc deficiency, but he likes hummus and it is sometimes the only source of protein we can get into his meals; I even use it as a substitute for cheese sauce on pasta now that he is dairy-free. :)

  2. Blending the tahini with warm water makes the hummus creamy, like they serve in restaurants.

  3. My family and I are on a hummus kick lately, so I tried this. It was great for something just slightly different than traditional hummus! I used one can of beans and cut the recipe accordingly. Since one can of beans is approximately 1 3/4 to 2 cups of beans, it works perfectly to halve the the savory hummus recipe. Delicious!

  4. Unbelievably easy and yummy…….I always make chickpea curry from dry beans, and had allthe ingredients at hand. It is creamy without Tahini and just perfect. Thanks so much for sharing the recipe!

  5. Hello Adrienne, I thought you may be interested in this hummus also: Spinach Artichoke Hummus. http://www.queenofquinoa.me/2012/02/gluten-free-quinoa-thins-hummus/
    Some added nutrition to the hummus.. (plus I always enjoyed Spinach Artichoke dip) going to add my home grown sprouts to it also.
    The crackers look good to.

    It was neat to see Kim Wilson from http://simplynaturalhealth.com/ had a link to your site about your Healthy Hair Rinse. Two sites I visit often is hers and yours so that was cool.

    Blessings!
    Denise

  6. God this is so good!!!

  7. We made this last weekend and it was delicious! However, we found that each of the flavors were a little overbearing (and we usually need to add more spices to our recipes!). It was super garlicy, really salty and had a really strong cumin flavor. We used 2 cans of chickpeas to start, ended up adding 2 more after taste-testing while making it and the flavors were still overpowering. Wondering if we converted the amount of chickpeas incorrectly?? Love all of the flavors (sorry about my garlic breath!) and the texture was perfect, will definitely make again but will play with the spice measurements next time.

  8. I’ve been making a simple hummus recipe for years, but tried this one as we were tired of our recipe. It’s full of flavor and delicious! Thank you!