This Zesty Homemade Hummus is a simple recipe that packs a kick. Making hummus at home only requires a few ingredients and 15 minutes!
It must be said that I am not a huge snacker…I just don’t love a ton of snack foods. I know, I’m a weirdo. But one thing you will always find in my fridge is hummus.
Hummus and veggies, hummus and crackers, hummus and hummus…it is one thing I have to have.
And while buying hummus is easy and quick, so is making it at home! Plus, you can adjust the seasonings to get it exactly how you want it.
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This version of homemade hummus has just a few simple ingredients. The usual…chickpeas, tahini, olive oil. But what makes this hummus special, is the same thing that gives it that orange color.
SMOKED PAPRIKA.
You don’t need a lot, but it adds the perfect punch to this dip. Plus, who doesn’t love that color?
Now, there are a couple things you need to know before you make hummus at home.
- REMOVE THE CHICKPEA SKIN. Let me repeat…remove the chickpea skin! In my opinion this isn’t an option. Ok, it technically is an option, but seriously, just do it. You will get a creamier, better hummus. It only takes an extra 10 minutes.
- BLEND, BLEND, BLEND. Make sure you run your food processor long enough to get this stuff super creamy.
- DON’T FORGET THE TOPPINGS. Add some extra chickpeas, seasonings and/or olive oil to the top to finish it all off.
Serve this up on toast, with veggies or warm pita. This would be great on a sandwich or even in my One Pot Creamy Hummus Pasta.
More of a visual person? Check out the video:
Zesty Homemade Hummus
This Zesty Homemade Hummus is a simple recipe that packs a kick. Making hummus at home only requires a few ingredients and 15 minutes!
Ingredients
- 15 oz can chickpeas drained, rinsed and skins removed
- 1/2 cup tahini
- 1 lemon juiced
- 1/4 cup olive oil plus more for topping
- 1 tsp smoked paprika plus more for topping
- salt & pepper to taste
- water as needed
- fresh parsley for topping
Instructions
-
Remove the skins from the chickpeas.*
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Add the chickpeas, tahini, lemon juice, olive oil, smoked paprika, salt & pepper to a food processor. Blend on high, stopping to scrape down the sides as needed.
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If the hummus is too thick, add water or additional olive oil and blend again until the desired consistency is reached.
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Transfer to a bowl and place in the fridge for at least 30 minutes. Remove from the fridge and top with additional olive oil, chick peas, smoked paprika and/or fresh parsley.
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Serve with warm pita and/or veggies.
Recipe Notes
*You don’t have to do this step, but I highly, HIGHLY, recommend it for a creamier hummus.
**This will keep in the fridge for 5 days.
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
How exactly does one go about removing the skins from the chickpeas???
Just pull them off with your fingers. Somewhat tedious, put totally worth it!
Rene, do you mind if I ask what model food processor is your current go-to? I am looking to purchase my first. Also, I followed a recent hummus recipe that was very bold in instructing to blend the tahini and lemon juice together, by themselves, through one or two 30 – 60″ cycles, scraping it back down in between. The wife said it was the “best hummus she has ever tasted” so I am excited to use it with your recipe as well. Cheers, and thank you for all that you do!
I have a 3 in one ninja – blender, food processor, smoothie cup. I really like mine – it wasn’t extremely expensive, and it gets the job done. If I were going to purchase more of a splurge I would probably go with Cuisinart 😉
Thank you for the response! We have a similar ninja blender, and perhaps my folly was not being more familiar with, and using more often, the monstrous tub and blades that are the food processor! I ended up buying a little Hamilton Stack ‘n Press 3-cup unit for only $20 that is dynamite for convenience, especially on recipes that require short chopping periods. Cheers and thank you for all that you do!
Traditional hummus is not made by blending the olive oil into the hummus. It is used only for topping.
You mention remove the skins from the chickpeas, but you don’t mention how. I have done it by hand before and it is a long redwoods job, one not to be repeated.
Well, to me it is worth it to pull them off by hand – to each their own 🙂