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5.0 from 6 votes

Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 people
Calories: 139 kcal
Course: Appetizer
Cuisine: Mediterranean

Ingredients

  • 3 tablespoons lemon juice freshly squeezed
  • 1/4 cup water
  • 1/3 cup tahini paste
  • 2 tablespoons extra virgin olive oil
  • 1 can chickpeas (14 oz.) drained and rinsed
  • 2 small cloves garlic minced
  • 1/4 teaspoon cumin
  • Pinch of cayenne pepper
  • Pinch of black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons Italian parsley finely chopped

Instructions

    Cup of Yum
  1. In a small bowl, combine the lemon juice and water.
  2. In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
  3. Reserve 2 tablespoons of chickpeas as a garnish.
  4. Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
  5. While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
  6. Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with fresh pita, pita chips or toasted bread on the side.

Notes

  • This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
  • Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
  • Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.
  • Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
  • Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
  • Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition Information

Calories 139kcal (7%) Carbohydrates 4g (1%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 2g (10%) Sodium 242mg (10%) Potassium 86mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 132IU (3%) Vitamin C 6mg (7%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 139

% Daily Value*

Calories 139kcal 7%
Carbohydrates 4g 1%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 2g 10%
Sodium 242mg 10%
Potassium 86mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 132IU 3%
Vitamin C 6mg 7%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.