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A simple way to eat more vegetables is to add in a dip. Yet not all dips are created the same! I need my snacks to be filling as well as delicious, so I pair my carrot sticks and bell peppers with this homemade hummus recipe. It’s got healthy fat, which works with veggies to fuel me through the day.
I use hummus as a dip with fresh veggies, spread on bread piled with grilled vegetables tasted on flatbread, and dip for a charcuterie board. This recipe is extremely easy and versatile.
What is Homemade Hummus
Hummus originated in the Middle East, a side dish containing chickpeas, tahini, garlic and lemon. The combination of these ingredients blended together with a variety of seasonings create a unique side dish every time.
Ingredients You’ll Need
This homemade hummus recipe starts with a simple, creamy base you can customize in endless ways. Once you’ve got the base blended, try mixing in one of the flavor bomb combos below to create your own signature version.
Homemade Hummus Base
The base for this homemade hummus blends creamy chickpeas with garlic, lemon juice, and rich extra-virgin olive oil, balanced by nutty tahini, a touch of sea salt, and warm cumin. A sprinkle of smoked paprika on top adds a subtle smoky finish.
Flavor Bombs
- Roasted Red Pepper: add 1/2 roasted red pepper (jarred or fresh), 1 teaspoon chili powder, and 1 teaspoon paprika
- Pesto: add 1/4 cup pesto from either a jar of homemade
- Artichoke and Spinach: add 1/4 cup marinated artichoke hearts, drained, and 1/4 cup spinach
- Sun-dried Tomato: add 1/2 cup softened sun-dried tomatoes plus 1 teaspoon dried basil
- Fresh herbs: clean out the fridge by blending in a medley of fresh herbs, like in my Green Goddess Hummus.
How to Make Homemade Hummus
- Place the chickpeas into a food processor or blender, then pulse to chop.
- Add the remaining ingredients, process or blend until smooth. Stop and scrape down the sides as needed. If you choose one of the variations I suggest below, then add those ingredients in at this step as well.
- Transfer to a bowl, drizzle with a little extra olive oil and sprinkle with a little more paprika.
If you wanna keep this homemade hummus super easy, serve with baby carrots, pre-cut celery or those adorable baby sweet peppers make great additions.
More Healthy Snack Recipes
Snacking is a way of life for many people. Instead of three large meals a day, many Americans graze on smaller “meals” throughout the day. Yet have you ever noticed that you eat a snack, feel satisfied, then 30 minutes later you’re hungry again?
That’s why I make sure my snacks are balanced with protein, healthy fat, and whole food carbs so my body can break them down and use them as energy. This homemade hummus recipe is one of my favorite go-to snacks—and if you’re looking for more nourishing ideas, I’ve got plenty to share:
Use snacks like this healthy hummus recipe to fuel your body the right way, then chase your passions. You’ll notice a big difference in your energy, conquering the dreaded ‘mid-day slump’ without caffeine, and sleeping better when you are constantly refueling with foods that help you instead of harm you.
Classic Homemade Hummus
Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed
- 3 garlic clove
- 3 tbsp lemon juiced
- ½ cup extra-virgin olive oil plus more for drizzling
- 2-4 tbsp tahini to taste
- ½ tsp sea salt, unrefined
- 1 tsp ground cumin ground
- ⅛ tsp smoked paprika topping
Instructions
- Place chickpeas into a food processor or blender then pulse to chop.
- Add the remaining ingredients (except paprika) and process or blend until smooth. Scrape down the sides as needed.
- Transfer to a bowl, drizzle with a little olive oil and sprinkle with paprika.
Helpful Tools
Notes
- Tahini can be a little bitter or strongly flavored. Start with 2 tbsps and add more to taste.
- Freeze hummus in 1/4 or 1/2 cup portions and take out + thaw a bit before enjoying.
- Swap tahini with a nut or seed butter of your choice. Note that this will change the flavor/consistency slightly depending on what you use.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Yes! Canned chickpeas are the quickest and easiest option. Just drain, rinse, and optionally peel the skins off for a smoother texture.
Peel the chickpeas, blend while still warm, and add ice-cold water or aquafaba (chickpea liquid) slowly while blending. These steps create a fluffier, creamier hummus.
You can skip it or substitute with a mild nut or seed butter like cashew or sunflower seed butter, though the flavor will be slightly different.
Stored in an airtight container in the refrigerator, it keeps for about 4–5 days. Stir well before serving as it may thicken while chilled.
Yes, hummus freezes well for up to 3 months. Thaw overnight in the fridge and stir in a little olive oil or water to revive the texture.
I am wondering why the herb hummus recipe is no longer available. My family and I thought it was AMAZING and I can’t find anything similar on the internet.
Love this hummus. Definitely making it again n again. It’s football weekend great healthy snack.
This sounds good, but I have 3 questions: First of all, except for end of summer in Denver, I never see fresh dill in the stores. Second, I REALLY don’t like cilantro. Could I use all parsley? How do you measure a cup of fresh herbs? Packed? Loose? Is there an equivalent weight?
Hey Marsha,
If you don’t have fresh dill you can use dried dill. Yes, if you do not like cilantro you can leave that part out completely. For the measurement we do not have a weight. We usually suggest a handful as a cup or loosely pack it into a measuring cup.
Hope that helps!
???? What recipe is this referring to???? As written above this hummus recipe does NOT have fresh dill or cilantro in it. ????? What am I missing ?????
Good catch, Carolyn! This recipe is an update from the original, which contained those ingredients. Hope you enjoy the new formula! 🙂