Homemade Hummus

Homemade Hummus

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Ann Howard


Better for you than Store bought and Taste Better to, at least you know what's in it.

I prefer getting them from the Local Farmer's Market fresh, But I will opt for either Frozen or Dry as a second and I do cook them, mainly because the spices tend to blend better when warm and the Flavors really blend at that point.

I try and avoid canned goods because of the additives and the water, But that is more of a personal choice. Either variation can be used, just keep in mind that when you buy canned, you are also buying water weight as well, so you may not be getting the full 16 ounces.


★★★★★ 1 vote



  • 2 c
    chickpeas, cooked
  • 1/4 c
    extra virgin olive oil
  • 2 clove
  • ·
    sea salt & pepper to taste
  • 1 Tbsp
    cumin, to taste
  • 1
  • ·

How to Make Homemade Hummus


  1. Put everything except Parsley in food processor and begin to process, add chickpea liquid or water as needed to produce a smooth puree.
  2. Taste and adjust seasoning's.
  3. Serve drizzled with Olive Oil and sprinkle with a bit more cumin & Parsley.

Printable Recipe Card

About Homemade Hummus

Course/Dish: Other Snacks
Dietary Needs: Vegetarian

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