Hummus Recipe
This post may contain affiliate links. Read my Privacy Policy.
As an Amazon Associate I earn from qualifying purchases.
As an Amazon Associate I earn from qualifying purchases.
This hummus recipe makes a perfect, take-along snack or even a spread for your morning toast!
I have a love/hate relationship with hummus. I absolutely adore the stuff. But when I try to buy it in the store, it either costs an arm and a leg, or it has added sugar. Something I avoid completely.
I finally got fed up and tried my hand at making my own. And you know what? It was easy! All you need is a food processor or a hand blender (a regular blender will work fine too.).
And if you’re wondering what to do with a large batch of hummus, here are some ideas:
- Use it in place of salad dressing
- Use it on sandwiches instead of mayo or other condiments
- Use it as a dip for veggies and clean eating chips
- Spread it over a tortilla and make a wrap with chicken & veggies
More Hummus Recipes
- Black Bean Hummus
- Artichoke Heart Hummus
- Taco Hummus
- Sun Dried Tomato And Olive Hummus
- Traditional Hummus
Recipes Used
Hummus Recipe Card
Hummus Recipe
A deliciously nutritious dip or spread you can eat with veggies, on toast or even just as a side dish!
Print
Pin
Rate
Add to Collection
Servings: 12 servings (3 cup total yield)
Calories: 175kcal
Equipment
- Food processor
Ingredients
- 30 oz. canned chickpeas (drained and rinsed)
- 1 medium lemon (juice only)
- ½ cup tahini sauce (see link above)
- ½ tsp. salt
- 1 large garlic clove (2 garlic cloves if you don’t have to talk to anybody the next day)
- water (optional for adjusting consistency)
Instructions
- Place all ingredients in your food processor and blend until smooth (Please remember to put the lid on before you turn on the processor!).
- Note: If your Hummus is too thick, add either more lemon juice or a little water to loosen it up a bit.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25cup | Calories: 175kcal | Carbohydrates: 21g | Protein: 8g | Fat: 7g | Sodium: 88mg | Potassium: 252mg | Fiber: 5g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 1.3mg | Calcium: 49mg | Iron: 2.5mg
I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.
![Slow Cooker Butter Chicken [Or Instant Pot!]](https://www.thegraciouspantry.com/wp-content/uploads/2023/01/butter-chicken-recipe-v-1-.jpg)
Thanks for the recipe! I started making my own hummus recently when I realized how much money I was spending by buying it at the store! By making my own, I save money, I know exactly what goes into it, and really it tastes just as good. It’s a win/win!
Suzanne, you are so right! Buying hummus is hugely expensive. And since it’s not hard to make, there’s really no reason not to!
I also love hummus, but its the fat as well as the sugar that I avoid, so I add less tahini only about 1 tbsp, the great taste is still there but not as much fat!
Trude – Yes, it does cut down. I just like the stronger tahini taste. I’ve always like strong flavors.
does it cut down the calorie intake too if you use less tahinni?
Amy – I’m sure it would. Anytime you reduce an ingredient it will lower the caloric content. You can also cut the portion in half if you don’t want to sacrifice the flavor.
Do you rinse the beans very well before making? Does that reduce the sodium at all or are the nutritional numbers figured using rinsed beans?
Cari – I don’t make it a point to rinse them, but you can if you like. If the sodium is of great concern, try cooking the beans from scratch. It might take a little longer, but you’ll definitely cut down on the sodium.
I can’t seem to locate a place that has Tahini. Do I need to get to a Trader Joe’s or Whole Foods?
Emily – Either one of them will have it, or you can make your own. I don’t have a recipe, but it would be easy enough to google one.
I usually have the best luck finding it at a Middle Eastern market (if you have one in your area).
I will try this one….always looking for good snacks!! 🙂
Natasha – Fantastic! Hope you enjoy it!
Yummy! Just made this. Kiddos love it too!
Carrie – Yay! That’s always a bonus! lol
I love making humus for the week (my kids eat it, too), and I try to do it with bean soaked overnight then rinsed and boiled about 25 minutes. If I put the beans on to boil when we come downstairs in the morning, they are done well before we head out the door for school. IMHO the flavor is way better with home-cooked beans. And it’s even cheaper! Doing my own beans (of all types, though I keep cans around just in case) sounded time-consuming at first, but it has become a habit that I really enjoy.
Carolyn – I would have to agree. Homemade is always better. I recently started cooking beans in my crock pot and I swear I’ll never eat canned beans again! Delish!
That is a great basic hummus recipe. Don’t forget that you can make it your own by adding things you enjoy. I have added serrano peppers and cilantro with lime juice instead of lemon for a spicy fish/chicken taco spread. I have also added roasted tomatoes and bell peppers. The choices are limitless. I have even made it with black beans instead of chickpeas. Sorry I had to interject…….I love me some hummus:)
Luisa – I don’t mind at all! I know there are a lot of ways to fix it. But for some reason, I’m stubborn. I love the plain stuff. Once, I added cumin, and it was good, but that’s as adventurous as I’ve gotten. Thanks for the ideas!
I have made an edamame hummus before and it is really good. I just substituted the edamame for the garbanzo beans and silken tofu for the tahini. I was a little skeptical before I made it because I have never made anything with tofu before but it was great 🙂
Sonja – That’s great! I haven’t tried that one. Thanks for the tip!
Sounds sooo good!! I’m gonna try this out for Thanksgiving for my veggie tray:)
Karen – Oh yes! That would be yummy!
Dora – That’s wonderful!! I’m so happy to hear that!
It was just a way to help keep the fat down a bit. But also, the water is just to get the consistency right, so I didn’t see any point in adding oil. Olive oil is perfectly clean though.
About 4-5 days. The beans do get sour after a while. but you can freeze this too. 🙂
You can usually find Tahini in the natural / health food section of the grocery store.
Do you drain the canned chickpeas?
Yes.
Awesome thank you for the recipe! I made it this afternoon. It makes a lot!! Haha. Do you know how long this well last for if stored in an airtight container in the fridge?
Hummus can go sour fairly fast. I would say keep it in the fridge about 4-5 days. You can freeze the rest if it’s too much. When you defrost, you may have to blend in a little extra tahini or beans to fresh it, but it should be pretty good.
Is hummus considered a carb or a protein? I believe we are supposed to have a carb and protein at each meal during the day.
Phyllis – Depends on if you are vegetarian or not. If you are, then count it as a protein.
Made this today! Not sure why I was so afraid to make hummus but for some reason I thought it would be terribly hard…..NOT! It was easy peasy, this recipe is perfect. For our family we added a splash of hot suace to bring the spice level up, but this is my go to hummus recipe. Thank you for sharing and your tips are awesome as well!
xoxo
Jen
Jen – Thanks for the feedback! Glad you enjoyed it. 🙂
Since I found your recipe I haven’t buy anymore hummus from the store… I LOVE IT!!!! Thanx♥
Martha – My pleasure!
Just tried this, but in reading down I see where you drain the peas and I didn’t. I figured I was going to try it that way next, as it can probably be a bit thicker, but it’s still pretty good. Need to play with it to get the right spices. I was getting hooked on a cayenne sprouted hummus from our Farmer’s Market and they are now closed for the winter. I’m trying to mimic that. Need more spicy spices! 🙂
Natalie – Thanks for pointing that out. I just updated the recipe. Good luck with that mix of spices! Sounds yummy! 🙂
Thanks! Actually I just checked it and it thickened up a bit in the fridge, and it tastes a little spicier than earlier. Yay!
Natalie – Ya, sometimes you have to let hummus sit for a while. It can take a little bit for the spices to meld. Enjoy!
Making chickpeas, garbonzos, from scratch is easy and can be used for Hummus or just eating:
1. Soak over night, with water covering about 2 inches.
2. Drain and rinse with fresh water.
3. Bring to boil with beans covered by about 2 inches of water.
4. As water boils, skim off and discard froth & foam.
5. When water has reached boiling reduce heat to simmer (may take some adjusting depending on your pot construction).
6. For beans to use in salad, or plain eating: Cook about 1 hour until a test bean is cooked but firm. You can squish it with a little effort. When done, drain and put on cookie sheet to cool. If winter, put outside to cool/freeze so they can easily be put into freezer baggies and they won’t clump in the freezer.
7. For Hummus: Cook about 1 and one/half hour until a test bean squishes easily. Drain and allow to cool, then blend with other ingredients.
Ron – Perfect! Thank you! I like cooking them in my slow cooker too. 🙂
I cut the tahini out and instead of water reserve some of the juices from the chick peas 🙂
Alicia – Great! Do you still get enough “tang” from just the lemon?
This is the best hummus I have ever tasted. Thanks.
Staci – My pleasure! 🙂