Homemade Hummus - Using Chickpeas or White Beans

chickpea hummus on blue with oil and paprika and extra chickpeas in bowl

5 from 5 votes

Homemade Hummus - Using Chickpeas or White Beans

This is my go to hummus recipe, I love the additional spices in this recipe. We make it with either chickpeas or white kidney beans (cannellini). Either version is great and both work well for freezing or dehydrating. See notes below for dehydrating.

Prep Time15

Total Time15

Course: Snack

Cuisine: middle eastern

Keyword: backcountry food, cannellini beans, chickpeas, dip, healthy snack, plant proteins, trail food, white beans

Servings:

Calories: 42kcal

Author: Getty Stewart

Ingredients

2 Tbsp lemon juice half a lemon
1 Tbsp olive oil plus extra for garnish
2 Tbsp tahini
2 cloves garlic
1/2 tsp cumin powder
1/2 tsp ground coriander powder
1/4 tsp salt
1/8 tsp black pepper or cayenne pepper
1 can chickpeas or white beans (cannellini) 19 oz/540 mL
1 tsp paprika optional
1/4 cup chopped fresh cilantro/parsley optional

Instructions

Drain and rinse chickpeas or white beans well. Remove any lose skins. If using chickpeas and want extra silky smooth hummus, roll chickpeas in tea towel and gently rub to loosen more skins. The more skins you remove, the smoother the final hummus, but this step is optional.
Add lemon juice, oil, tahini, garlic, cumin, coriander, salt and pepper to food processor. Purée until smooth, stopping to scrape down sides.
Add chickpeas and continue to purée until smooth, stopping to scrape down sides.
Taste and adjust seasoning. Continue to process to create a smooth texture.
Add 1 to 3 Tbsp of ice cold water to reach desired consistency and purée an extra minute to ensure smooth, cream hummus.
Scrape into serving bowl. Smooth out and create a small crater in the center. Drizzle with a little extra oil if desired and garnish with a sprinkle of paprika and chopped greens.
Serve with veggies, crackers or soft pita bread wedges. Also makes a great spread on sandwiches.
Store extras in refrigerator for 3-4 days (shorter than store bought) or in freezer for longer.

Notes

Extra hummus can be frozen, just seal well and enjoy within 6 months. We take frozen hummus on hiking trips - pack frozen hummus in morning and enjoy hummus and veggies at lunch! See full post for details.

Nutrition