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CLASSIC HOMEMADE HUMMUS

Introduction


Hummus Recipe

As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on damn good thyme.


For the first twenty years of my life, I followed a plant-based lifestyle filled with beautiful salads, homemade veggie burgers, and every type of smoothie bowl you could imagine.


While I no longer consume legumes, due to the fact that I developed mast cell activation syndrome, I still enjoy making some of my favorite recipes for friends and family.


Today, I share with you my favorite easy hummus recipe! Over the years I've learned the secret to a good hummus is not just the tahini that you use, but also adding in just a bit of aquafaba to the recipe. Aquafaba is essentially the brine that the chickpeas are in when they are canned. This is what gives it is creamy texture! In regards to the tahini, I stuck with my go-to brand, Krinos!


Table of Contents


Ingredients for the Hummus

  • 1- 15 ounce can of Chickpeas (drained with liquid reserved)

  • 1/8 cup of aquafaba

  • 1/2 cup of tahini

  • 1/4 cup olive oil

  • 2 lemons (juiced)

  • 2 garlic cloves

  • 1 teaspoon cumin

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon paprika

  • fresh parsley (for garnish)

Hummus Ingredients

Ingredient Substitutions

I do not recommend substituting any ingredients in this recipe.


How to Make the Recipe:

  1. Add ingredients to Blender: Add all ingredients to a high powered blender and secure the lid.

Making Hummus

2. Blend: Blend for 30 seconds- 1 minute. Add more chickpeas if the mixture is too runny, or more aquafaba if it is too thick.

3.Garnish and Serve: Garnish the hummus with paprika, fresh parsley and a drizzle of olive oil. Serve with your favorite gluten free breads, carrots, or any other veggies you prefer!


Hummus and Carrots

Check out this quick teaser on instagram


Frequently Asked Questions

What ingredients can I substitute?

I do not recommend substituting any ingredients in this recipe, however, feel free to add in sundried tomatoes, lemon zest, or any other mix ins to put your own twist on the recipe.

Storage Instructions

Homemade hummus can be stored in the refrigerator for a certain period, and it's essential to follow proper storage instructions to ensure its safety and quality. Here are some guidelines:

  1. Refrigeration: Always store homemade hummus in the refrigerator. Hummus contains ingredients like chickpeas and tahini, which can spoil if left at room temperature for an extended period.

  2. Airtight Container: Transfer the hummus to an airtight container before refrigerating. This helps prevent the absorption of odors from the fridge and maintains the freshness of the hummus. These are my favorite airtight containers for refrigeration storage.

  3. Surface Covering: To prevent the hummus from drying out or forming a crust on the surface, cover it with a thin layer of olive oil before sealing the container. This oil layer acts as a barrier, keeping the top layer of the hummus moist.

  4. Labeling: If you've added other ingredients or have a variety of hummus flavors, label the container with the date of preparation and any specific ingredients used. This makes it easier to keep track of freshness and flavors. These are my favorite labels to use as they wash off in the dishwasher!

  5. Shelf Life: Homemade hummus typically stays fresh in the refrigerator for about 3-5 days. However, the exact shelf life can depend on the freshness of the ingredients used and the hygiene practices during preparation.

  6. Avoid Contamination: Use clean utensils each time you scoop out hummus to prevent introducing bacteria into the container. Moisture from vegetables or other ingredients can also lead to spoilage, so make sure they are dry before adding them to the hummus.

  7. Freezing (optional): If you want to extend the shelf life, consider freezing small portions of hummus in airtight containers. Hummus can be frozen for up to 1-2 months. However, note that the texture may change slightly upon thawing.


Always use your judgment and sensory cues like appearance and smell to determine if the hummus is still good. If you notice any off smells, mold, or changes in color, it's best to discard the hummus to avoid the risk of foodborne illness.


If you liked this, make sure to check these out!


Full Recipe:


Hummus Recipe


 

Did you make the recipe?! Tag @damngoodthyme in your pictures to be featured on my instagram story!


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Hi, I'm Amanda, founder of Damngoodthyme. I'm so glad to have you here!

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