Homemade Hummus

square crop of a bowl of hummus on a cloth with veggies next to it.

5 from 2 votes

Learn how to make this Homemade Hummus recipe, that smooth and creamy middle Eastern and Mediterranean chickpea and sesame dip that’s a great protein rich snack. This easy 7 ingredient recipe that comes together in minutes, will be your new favorite thing to spread on everything.

Course Appetizer

Cuisine Mediterranean, Middle-Eastern

Keyword homemade, hummus

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 244kcal

Author Debi

Ingredients

1 cup cooked chickpeas drained and rinsed if canned
½ cup tahini
¼ cup olive oil
3 tablespoons water
1 tablespoon fresh lemon juice
1 garlic clove
1 teaspoon salt

Instructions

Add all ingredients to the bowl of a food processor or high powdered blender, and process until smooth, scraping down the sides occasionally.
Spoon the hummus into a serving dish. Garnish with cayenne pepper and black pepper.

Notes

Alternatively, you can smash the ingredients together with a potato masher or the back of a wooden spoon. Your hummus will have a nice rustic, chunkier consistency, and you’ll get a nice arm workout to boot!

To store leftover hummus, place it in an airtight container and into the fridge for up to 5 days. Homemade hummus doesn’t last as long as store-bought, because it doesn’t have preservatives.

Hummus can also be frozen for a couple of months, though the texture and flavor may change slightly. Once it’s thawed, add in a bit of olive oil to restore the creaminess.

Garnish hummus with olive oil, paprika, cayenne pepper, freshly ground black pepper, chopped parsley, chopped tomatoes, sesame seeds, pine nuts, or with Everything but the bagel seasoning.

Serve your hummus with your favorite veggies like cucumber slices, red pepper, baby carrots, and celery sticks. It’s delicious with pita bread, pita chips, naan, and whole wheat crackers.

Nutrition