This Mediterranean Hummus recipe is one of our family’s favorites. It’s so easy to make, and delicious as an appetizer with fresh veggies or spread on a sandwich (see below).
Hummus is a delicious and nutritious dip made from chickpeas. This plant-based dip is high in protein and fiber, making it a great snack or addition to any meal.
Our Mediterranean style recipe is made without tahini. The dip gets its complex flavor from a blend of garbanzo beans, toasted sesame seeds, fresh lemon juice, seasonings, and pure olive oil.
Homemade hummus is also so inexpensive to make! You can easily whip up 16 ounces of fresh, homemade hummus for about $2.00 USD, and the best part is you can use top quality ingredients and customize the recipe to suit your tastes.
Why You’ll Love This Recipe
Easy to Make: This recipe is simple and easy to follow, requiring just a few ingredients and minimal prep time. You can make a batch of homemade hummus in no time and enjoy it as a snack or part of a meal.
Cost-effective: By making your own hummus, you can save money and have a delicious and healthy snack or meal whenever you like.
Healthy and Nutritious: Hummus is a great source of plant-based protein, fiber, and healthy fats. By making your own hummus, you can control the quality of the ingredients and avoid any unnecessary additives that may be present in store-bought versions.
Ingredients
Here’s what you’ll need to make this delicious hummus:
- 1 16-ounce can organic garbanzo beans (chick peas), drained
- 1 1/2 tablespoons fresh lemon juice
- 1 clove garlic
- 2 tablespoons sesame seeds
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
Cooking Equipment
Here’s what you’ll need to prepare this creamy chickpea dip:
- Baking sheet
- Food processor
- Spatula
- Serving dish
Step by Step Directions
Combine all the ingredients except the olive oil in a food processor or blender. Process until blended and then add the olive oil in a slow stream until the hummus becomes creamy.
You may need to add a little more olive oil to get the texture just right. Adjust the seasonings if needed and store in a covered bowl in the refrigerator for up to three days. Makes about two cups.
Serve as an appetizer with fresh pita bread or veggies.
*To toast the sesame seeds, spread them on a baking sheet and cook in a 350 degree F oven for 4-5 minutes.
Using Hummus as a Sandwich Spread
Next, it’s time to build a sandwich. Start with two slices of toasted whole grain bread:
Spread one piece of toast with a generous helping of hummus, and the other with some chopped avocado:
Top one side with alfalfa sprouts (we love our home grown sprouts) and the other with sliced tomatoes:
Assemble and enjoy!
You could also add some smoked turkey or ham to the sandwich if you like.
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Mediterranean Hummus
Equipment
- 1 Baking sheet
Ingredients
- 2 tablespoons sesame seeds
- 1 16 ounce can organic garbanzo beans chick peas, drained
- 1 1/2 tablespoons fresh lemon juice
- 1 clove garlic peeled and chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the oven to 350 degrees F. To toast the sesame seeds, spread them on a baking sheet and cook until fragrant, about 4-5 minutes. Cool for 5 minutes.
- Combine all the ingredients except the olive oil in a food processor or blender. Process until blended and then add the olive oil in a slow stream until the hummus becomes creamy.
- You may need to add a little more olive oil to get the texture just right. Adjust the seasonings if needed. To serve as an appetizer, drizzle with a little olive oil and and serve with fresh veggies or pita bread.
Notes
Nutrition
If you have any favorite recipes using fresh sprouts, I’d love to hear your ideas. Drop a comment below!
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About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.
Yum! I am going to have to try this, that looks easy and delicious!
Oh wow that looks delicious! I’ve only ever used my sprouts in salads and pitas (with vegetarian deli slices making it kinda expensive). I’ll have to try this!
This is awesome!! I love the picture process. I love hummus. I’m heading to the store today. I’ll let you know how it turns out.
Thanks!!!
Mine didnt come out so creamy. I blame my blender. 🙂
thanks for sharing!!! it was delicious!
mist
parkbenchmoms.com
Oh my goodness that sounds and LOOKS delicious!!! I might have to try to make my own hummus… my husband and I just tried it for the first time around Christmas. Yum!
Oh my! It’s 11pm here and my mouth is watering at the thought of this delicious sandwich! I’m almost tempted to make some hummus right now, although I don’t think my hubby would be too happy with me starting up the blender ….
This is definitely on the menu for lunch tomorrow.
Thank you for the recipe and inspiration!
This is the best hummus I’ve ever made! Since I didn’t have sesame seeds, I substituted with tahini (2 T.) I used a food processor, and it turned out PERFECT! My daughter added (medium) salsa to her batch. She said it was unbeatable. THANK YOU!
dani b.
You can’t beat homemade hummus. This was so creamy and delicious.
I will never buy store bought hummus again, this was so simple yet delicious!!
This looks amazing and such a treat! Thank you!
I really like that this recipe uses sesame seeds and not tahini. I always have them on hand but not the other. Can’t wait to try this creamy and delicious hummus.
This hummus brings me back memory when I was living in Kuwait. It’s not only delicious but it’s healthy too. Perfect to eat this with pita bread.