The BEST Classic Homemade Hummus
Who doesn't love hummus? It has to be one of my favorite spreads/appetizers of all time. Anything Mediterranean I'm in let's face it. Have you ever read the ingredients on the back of your typical hummus container at the grocery store? Check it next time you get some and you will see ingredients such as soybean oil, natural flavors, and preservatives. Soybean oil alone is arguably one of the worst oils out there that is extremely inflammatory and bad for the environment.
Not only does homemade hummus taste better, but you will be avoiding all of that nonsense making it from scratch! It is one of the easiest things to make too. I use all organic ingredients and it really makes a difference on how you feel. I also have a secret tip on how I make the process of making hummus so easy! Most people soak the chickpeas in water overnight and peel all of the shells, which takes FOREVER. If you are looking for more great appetizers, try my Goat Cheese Stuffed Mini Bell Peppers too!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Health Benefits of Homemade Hummus
- Gluten free
- Vegetarian/Vegan friendly
- No preservatives - Homemade is better for that single reason!!!
- Dairy free
- Nut free
- Full of plant based protein
- Contains heart healthy fats
- Packed with fiber, vitamin E, folate, zinc, and more.
Ingredients
- 15 oz. organic chickpeas, rinsed and drained
- 1/2 tsp baking soda
- ¼ cup lemon juice, or more to taste
- 2 tsp minced garlic
- 1/2 tsp fine sea salt, to taste
- 1/2 cup organic tahini
- 1/2 tsp ground cumin
- 1 tbsp organic extra virgin olive oil
How To Make It
- Place chickpeas & baking soda in a medium saucepan. Cover the chickpeas with several inches of water, then bring the mixture to a boil. Continue boiling for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re soft. Drain & run under cool water. Set aside (no need to peel the chickpeas!!!).
- In a food processor, combine the lemon juice, garlic, salt, and tahini until thick and creamy (about 5-8 minutes - it will thicken a lot just give it time!)
- Add the cumin, olive oil, and drained chickpeas. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary. Add 1-2 tbsp ice water if too thick.
- Taste, and adjust as necessary with salt, additional lemon juice, or anything else you’d like! Chill for at least 30 minutes, serve, & enjoy!
How Much Hummus Does This Recipe Make?
This recipe makes about 2 cups of hummus. The macros below are per 1/4 cup of hummus.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to a week (it could probably last you a week and a half but I rarely have any leftovers after the 1st day of making it to test that out lol!).
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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- 15 ounces chickpeas (organic, rinced & drained)
- 1/4 cup lemon juice (fresh)
- 2 teaspoons garlic (minced, organic)
- 1/2 teaspoon sea salt (or to taste)
- 1/2 cup tahini (organic)
- 1/2 teaspoon cumin (ground)
- 1 tablespoon olive oil (extra virgin, organic)
Place chickpeas & baking soda in a medium saucepan. Cover the chickpeas with several inches of water, then bring the mixture to a boil. Continue boiling for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re soft. Drain & run under cool water. Set aside (no need to peel the chickpeas!!!).
In a food processor, combine the lemon juice, garlic, salt, and tahini until thick and creamy (about 5-8 minutes - it will thicken a lot just give it time!)
Add the cumin, olive oil, and drained chickpeas. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary. Add 1-2 tbsp ice water if too thick.
Taste, and adjust as necessary with salt, additional lemon juice, or anything else you’d like! Chill for at least 30 minutes, serve, & enjoy!
Serving Size 1/4 cup
Servings 8
- Amount Per Serving
- Calories 161kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 1.5g8%
- Sodium 209.5mg9%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 2.8g12%
- Sugars 1.5g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.