Homemade Hummus Recipe

side view of hummus on a platter with chopped vegetables

5 from 2 votes

This healthy homemade hummus recipe is fast, easy and delicious! It makes an incredibly nutritious dip made with natural ingredients like chickpeas, tahini, garlic and lemon. Perfect for entertaining, platters, parties, packed lunches or healthy snacking. And it can be made in a food processor in less than five minutes!

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, Snack

Cuisine: international

Servings:

Calories: 263kcal

Author: Andrea Geddes

Ingredients

3 ½ cups chickpeas
¼ cup reserved liquid from the chickpeas aquafaba
3 tbsp tahini
2-3 garlic cloves peeled and chopped
juice of one lemon
100 ml olive oil
salt and pepper to taste

Metric - US Customary

Instructions

Place the chickpeas, reserved liquid, tahini, garlic and lemon juice into a food processor and blend for 1-2 minutes, until smooth.
While the food processor is still running, slowly drizzle the olive oil in and blend until combined.
Season with a generous amount of salt and pepper (to taste). Enjoy!

Notes

You can use canned or cooked chickpeas in this recipe. Home cooked chickpeas are tastier, but canned are more convenient. Chickpeas are high in protein and a rich source of fibre, as well as magnesium, folate and Vitamin B-6.

Tahini is a paste made from hulled or un-hulled sesame seeds. It is such a delicious and healthy ingredient and contains more protein than milk or nuts! It is also rich in B vitamins. You can find tahini in the health food section of most supermarkets. It is also available in health food stores. You could also use a little smooth peanut butter instead, if you don't have tahini.

Fresh lemon and garlic are best in this recipe. I use raw garlic for the sharpness and spice, but if you prefer, you can use pre-roasted garlic. Olive oil gives the hummus a lovely consistency and adds flavour. I drizzle a little over the top when serving too.

This hummus can be made ahead and stored in the fridge in an airtight container for 4-5 days. Add to school or work lunches in little tubs with chopped veggies, crackers, corn chips, Turkish bread, pita bread or sandwiches.

Nutrition