Classic Homemade Hummus
This homemade hummus recipe is creamy, light, and much better than store-bought.
Servings: 8 servings
Calories: 155kcal
Ingredients
- 1/2 cup tahini
- 1/2 cup fresh lemon juice
- 3 cloves garlic minced (or less, if you prefer)
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 2 (15 oz cans) chickpeas drained and rinsed
- 4 - 5 Tbsp water
Instructions
Blend
- To a blender or food processor, add the tahini and lemon juice. Blend for about a minute.
- Add the garlic, olive oil, cumin, and salt. Blend for another minute.
- Add half the chickpeas, blend for about a minute, then add the remaining chickpeas and blend another minute or so, scraping down the sides as necessary.
- Add the water, starting with about 2 - 3 Tbsp, adding more a little at a time until you get a consistency you're happy with. If your blender/food processor has the ability to stream in liquids as it's running, definitely do that. Otherwise, you can add some water, blend it, open the lid and check the consistency and go from there.
- Taste and adjust the amount of salt if necessary.
Serve
- Transfer to a serving bowl, and garnish as desired. We like to use the back of a spoon to make a swirl in the hummus, then drizzle the swirl with olive oil, a few chickpeas, minced parsley, and a sprinkle of smoked paprika or sumac.
- Serve with pita chips, crackers, flatbreads, veggies, etc.
Notes
- Recipe makes approximately 3-4 cups, but can be halved if you need a smaller amount.
Nutrition
Calories: 155kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 152mg | Potassium: 94mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 14IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg