Homemade Hummus: Traditional, Green Olive, or Sun-Dried Tomato

After one taste of this hummus, you may permanently retire the store-bought variety. Homemade is cheaper, fluffier, and it’s easier!

It allows endless flavor options- Green Olive and Sun Dried Tomato are shared below, but feel free to create your own.

Homemade Hummus: Traditional, Green Olive, or Sun-Dried Tomato

Organic hummus can be made at home for about $1.50/cup compared to around $5.00/cup for store-bought.  In addition, a home-cook controls the ingredients enabling use of sea salt instead of regular table salt and extra virgin olive oil instead of simply olive oil.  Both replacements greatly enhance both the health and flavor of the hummus.

  • Yield: 3 Cups (675 G)
  • 10 minutes
  • Easy

Ingredients

  • For Traditional Hummus:
  • 1 clove garlic, peeled
  • 1/3 cup (80 g) tahini
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1/2 cup (120 ml) water
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 3 cups (720 g) cooked chick peas
  • For Green Olive Hummus:
  • 3/4 cup (75 g) pitted green olives
  • 1 recipe Traditional Hummus
  • For Sun-Dried Tomato Hummus:
  • 1/2 cup (27 g) sun-dried tomatoes (not packed in oil)
  • 1 cup (235 ml) hot water
  • 1 recipe Traditional Hummus, made with tomato soaking liquid instead of water
  • For Garnish: Extra-virgin olive oil

Instructions

  1. TO MAKE THE TRADITIONAL HUMMUS: Using a food processor, chop the garlic until minced.
  2. Add the tahini, lemon juice, water, sea salt, and cayenne. Process until smooth and well combined.
  3. Add the cooked and drained chickpeas and process again, scraping down the sides of the bowl as necessary.
  4. Once blended, process for 1 additional minute. The extra processing gives the hummus a fluffy texture.
  5. Serve immediately or chill.
  6. TO MAKE THE GREEN OLIVE HUMMUS: Add the green olives to the bowl of the food processor. Process for 5 seconds until just chopped.
  7. Using a spatula, scrape the olives into a small-size bowl.
  8. Complete the traditional recipe above, then add the olives back into the bowl and pulse to combine.
  9. TO MAKE THE SUN-DRIED TOMATO HUMMUS: Soak the sun-dried tomatoes in the hot water for 10 minutes.
  10. Drain and reserve 1/2 cup (120 ml) of the soaking liquid.
  11. Add the sun-dried tomatoes to the bowl of the food processor. Process for 30 seconds or until just chopped.
  12. Using a spatula, scrape the tomatoes into a small-size bowl.
  13. Proceed with the traditional recipe above, but substitute the soaking liquid for the water. Add the sun-dried tomatoes back into the bowl and pulse to combine.
  14. TO SERVE: Drizzle with extra-virgin olive oil and serve with sliced vegetables or seed crackers.