Classic Homemade Hummus
Servings: 3
Whip up this classic homemade hummus in just 10 minutes! Ultra-creamy, protein-packed, and bursting with fresh flavor—perfect for dipping, spreading, or snacking.
Equipment
Ingredients
- 1 ½ cups chickpeas drained and rinsed
- 3 garlic clove
- 3 tablespoon lemon juiced
- 2 tablespoon extra-virgin olive oil plus more for drizzling
- ¼ cup tahini
- 2 tablespoon water
- 1 teaspoon ground cumin
- ½ teaspoon sea salt, unrefined
- ⅛ teaspoon smoked paprika
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. Add a tablespoon of water if needed to help blend.
- Transfer to a bowl, drizzle with more olive oil and sprinkle with paprika.
Notes
- 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.
- Roasted red pepper hummus: add 1/2 roasted red pepper (jarred or fresh), 1 teaspoon chili powder, and 1 teaspoon paprika.
- Sun-dried tomato hummus: add 1/2 cup softened sun-dried tomatoes plus 1 teaspoon dried basil.
- Fresh herb hummus: clean out the fridge by blending in a medley of fresh herbs, like in my Green Goddess Hummus.
Nutrition
Serving: 0.5cup, Calories: 273kcal, Carbohydrates: 16g, Protein: 7g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Sodium: 587mg, Potassium: 237mg, Fiber: 5g, Sugar: 0.4g, Vitamin A: 77IU, Vitamin C: 10mg, Calcium: 68mg, Iron: 2mg
