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–+ servings
A bowl of hummus on a wooden table.

Homemade Hummus Recipe

Delight in the rich, creamy goodness of this homemade hummus! Made from scratch, it's perfect for dipping vegetables, pita bread, or spreading on sandwiches. This versatile dish is a healthy, high-protein snack that's sure to impress.
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Prep Time 10 minutes
Total Time 10 minutes
Cost $6
Course Appetizer, Snack
Cuisine Middle Eastern
Servings 6
Calories 220 kcal

Equipment

  • Food processor
  • Measuring cups and spoons
  • Rubber spatula

Ingredients

  • 15 oz chickpeas drained and rinsed
  • ¼ cup lemon juice about 1 large fresh lemon
  • ¼ cup tahini well-stirred
  • 1 small garlic clove minced
  • 2 tablespoons extra virgin olive oil plus more for serving
  • ½ teaspoon cumin ground
  • Salt to taste
  • 2 to 3 tablespoons water
  • Dash paprika ground for serving

Instructions
 

  • In the bowl of your food processor, combine tahini and lemon juice. Process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps to whip or cream the tahini, making the hummus smooth and creamy.
    1/4 cup tahini, 1/4 cup lemon juice
  • Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds.
    1 small garlic clove, 2 tablespoons extra virgin olive oil, 1/2 teaspoon cumin, Salt
  • Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth, approximately 1 to 2 minutes.
    15 oz chickpeas
  • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
    2 to 3 tablespoons water
  • Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
    Dash paprika

Notes

  • For extra flavor, you can add in other ingredients such as roasted red peppers or olives.
  • If you prefer, you can use dried chickpeas instead of canned. Soak them overnight and cook until tender.

Nutrition

Calories: 220kcalCarbohydrates: 23gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 9mgPotassium: 268mgFiber: 6gSugar: 4gVitamin A: 29IUVitamin C: 5mgCalcium: 52mgIron: 3mg
Keyword Chickpeas, Dairy-Free, Dip, Easy Homemade Hummus, Gluten-Free, Healthy Snack, Hummus, Middle Eastern, Tahini, Vegan
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