Homemade Hummus
For the longest time, I could NOT get my kids to eat hummus. Which is odd because they both adore chickpeas. Anytime I’m using chickpeas in a recipe they will literally sneak through the kitchen and run off stuffing their mounts with handfuls of cold chickpeas (little weirdos).
Then Lilly got it in her head that she might like hummus if we made it ourselves. So we did. And now she loves it. Homemade Hummus for the win! Which is great news because its such an easy thing to add to her lunchbox or set out for after school snacks and basically all the other ways one might use hummus.
But on the day she decided we should make hummus, I was completely unprepared for the request. Sure I had chickpeas in the house — I buy cans of those by the half dozen. And I had most of the other necessary ingredients — lemon, garlic, olive oil, cumin. Those are all staples and our kitchen basically grinds to a halt if we’re out of any of them. But the one ingredient that I don’t stock is tahini.
Tahini, for those unfamiliar, is a paste/sauce-like ingredient made from ground sesame seeds. Its pretty common in middle eastern cooking and its become pretty trendy as an ingredient for everything from salad dressings to glazes in the past few years. And its awesome. But its just not something I keep in my kitchen. And my kitchen is already so overloaded with specialty ingredients, that I’m always happy if I can work with what I’ve got and avoid buying more.
So, I found an easy alternative to tahini: Sesame Oil.
Sub in Sesame Oil
The rich aroma and nutty flavor in sesame oil is quite similar to tahini, so it makes for a great substitute in Homemade Hummus. The benefit here is that I consider sesame oil a staple ingredients since we use it in everything from Korean Beef Lettuce Wraps and Teriyaki Salmon Sliders to Ramen Noodle Soup Bowls.
Once you’ve collected all your ingredients, making Homemade Hummus is literally just a matter of dumping everything into the food processor and letting it run until your hummus is nice and smooth. This recipe makes a pretty big batch (because we’ve been going through the stuff pretty fast), so feel free to half it if you’d like.
No specialty ingredients required.
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Homemade Hummus Without Tahini
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: app 2 cups hummus 1x
- Category: Dips
Description
Homemade Hummus really does taste better! My super simple recipe uses sesame oil instead of tahini for delicious, creamy authentic hummus without an extra trip to the store.
Ingredients
- 2 (15 oz) cans chickpeas, rinsed and drained
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 3 tablespoons sesame oil
- 3 tablespoons warm water
- 1 clove garlic, peeled
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Instructions
- Combine all ingredients in the bowl of a food processor. Secure lid and blend,
- Stopping the food processor occasionally, as needed, to scrape down the sides and continue blending until the mixture is smooth.
- If needed add another tablespoon or two of water until hummus reaches your preferred consistency.
- Serve at room temperature or cold with fresh vegetables or pita chips for dipping.
- Store hummus in the refrigerator in an airtight container for up to 1 week.
Keywords: Homemade Hummus
