Friday, May 3, 2013

Making Hummus from Scratch!

It took a bit of plannng but I managed to make Hummus using homemade beans.  The tahini was store bought (of course)

I soaked the garbanzo beans for about 12 hours (overnight) and then cooked them in the slow cooker for another 4 hours on high.

Low-Fat Hummus

15 ounces cooked chickpeas 
(approx 3 cups)
2 garlic cloves
1/2 teaspoon tahini (or low fat PB)
1/4-1/2 cup chickpea liquid (or veggie broth)
1 tablespoon olive oil

(substitute more liquid for less olive oil, replace with veg broth and cilantro)
1 lemon, juiced
Optional: 1/2 cup plain yogurt


Process in food processor or blender on high until smooth. Refrigerate unused portions.

I have to admit this does not taste like store-bought.  While I prefer the takes of the store-bought, I know that my homemade recipe has no preservatives.

I will make this again but I might have to tweak it. 

Sharing this Healthy post HERE.

The Self Sufficient HomeAcre


  1. I've been wanting to make my own for so long! I finally bought the tahini a few days ago as it was the only thing missing!

  2. I have never had hummus! I think I'm the only one lol. Thank you so much for joining us at last week's Let's Get Social Sunday - I'd like to invite you back again this week - the party starts at 6 am Eastern time! Jamie @ Love Bakes Good Cakes

  3. I made hummus once but I also have to tweak the recipe. I link it needed some garlic or more lemon juice. It was good but not great.

  4. Thanks for linking this up on Serenity Saturday Link party!

    we eat a lot of hummus, so I should start making my own really, and save myself some pennies

  5. That is a really good idea, substituting some of the olive oil for veggie broth. I always get weirded out seeing how much olive oil I put in my humus. Found you on the homeacre hop.


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