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Homemade Hummus

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The idea to make gifts of homemade hummus came to me after serving a bowl of it, complete with a giant platter of raw garden vegetables, at a recent end-of-summer potluck. To my complete surprise, the hummus was gone by the end of the night, and several of the guests approached me to ask where I bought it, saying they’d never tasted anything like it before. Of course, when I told them it was homemade, they demanded a copy of the recipe. So, because my homemade hummus was such a hit that night, I decided that I wanted to share it with some of my other friends who have yet to try it for themselves.

The recipe is very simple. You can use either canned or presoaked/boiled chickpeas, and you can vary the amounts of garlic and spices to suit your tastes. Once you get the basic recipe down, you can even add more delicious components. For instance, sometimes I add diced olives, cilantro, or roasted peppers to the mix:

Homemade Hummus

• 1 head of garlic
• 4 cups cooked chickpeas
• 1/3 cup tahini
• 1/3 cup extra virgin olive oil
• 2 teaspoons cumin seeds
• 1 teaspoon salt
• Juice of 1/2 lemon
• Water

Preheat your oven (or toaster oven) to 400°F. Prepare and roast the garlic using this method, and set aside until cool enough to handle. Remove the garlic cloves from their skins, and place them in the bowl of your food processor along with all of the other ingredients.

Pulse your food processor until all the ingredients are combined. Add water, 1 tablespoon at a time, until the texture is smooth. Remove the lid and taste for salt and pepper. Add more if needed.

Store in half-pint wide-mouth jars, and keep refrigerated for up to two weeks. Package the jars with your favorite tags and labels from My Own Labels. For my jars, I chose chestnut colored tags and labels in the style of Provencale.

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Lindsay (127 Posts)

Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.


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