Classic Homemade Hummus
Servings: 4
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 (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.
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: 291kcal, Carbohydrates: 3g, Protein: 2g, Fat: 31g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Sodium: 295mg, Potassium: 65mg, Fiber: 1g, Sugar: 1g, Vitamin A: 17IU, Vitamin C: 6mg, Calcium: 21mg, Iron: 1mg
