The Best Homemade Hummus Recipe
Our homemade hummus recipe is smooth and creamy, packed with flavor, and comes together in just a few minutes.
Servings: 8
Calories: 88kcal
Ingredients
- 1, 15 ounce can chickpeas
- 2-3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 tablespoon olive oil
- ½-1 teaspoon minced garlic
- ½ teaspoon kosher salt + more to taste
- ¼ teaspoon cumin
- 2-3 tablespoons cold water (more as needed to blend)
Instructions
- Add the chickpeas, lemon juice, tahini, olive oil, minced garlic, salt, and cumin to a high-speed blender or the bowl of a food processor. Process/blend for 1-2 minutes, until the ingredients are well combined (you may need to scrape the bottom of the bowl to help it fully combine). Next, add water a tablespoon at a time and continue to blend/process until you have a smooth hummus that reaches your desired consistency.
- Serve with pita chips, pita bread, fresh veggies, or a meal such as our turkey hummus wraps, Greek chicken meatballs, or homemade Cava bowls.
Notes
- We recommend storing homemade hummus in an airtight container in the refrigerator.
- Homemade hummus will typically last up to a week when stored in an airtight container in the refrigerator.
- You can also freeze hummus for up to four months when stored in an airtight container in the freezer. It can be helpful to drizzle a thin layer of olive oil over the top of the hummus when freezing to prevent the hummus from drying out. When you are ready to use the hummus, simply pull out the container and place it in the refrigerator to thaw overnight. For best results, when thawed, give the hummus a good stir and feel free to add more lemon juice, salt, or garlic as needed.
- This recipe is gluten free, dairy free, vegan, and vegetarian.
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 8.8g | Protein: 3.4g | Fat: 4.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.2g | Sodium: 302mg | Potassium: 104mg | Fiber: 2.7g | Sugar: 0.1g
