5.0 from 12 votes
The Best Homemade Hummus Recipe (Really!)
The secrets to truly irresistible homemade hummus is finally within your grasp! Soon you will be able to create this velvety and flavorful appetizer with a few simple ingredients and steps.
Prep Time
30 mins
Total Time
30 mins
Servings: 4
Calories: 131 kcal
Course:
Appetizer
Cuisine:
Greek
Ingredients
- 1 can chickpeas 15 ounces
- 3 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon baking soda
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 3 tablespoons hulled tahini
Instructions
- Drain the chickpeas in a mesh strainer and remove all the peels that you can easily take off the chickpeas. Rinse the chickpeas under cold running water and continue to remove any peels that may have been released from the chickpeas.
- Place the chickpeas in a pot with the baking soda and cover with water. Bring the mixture to a boil and simmer for about 20 minutes, until the chickpeas start to bloat and get soft.
- Once cooked, drain the chickpeas in a mesh strainer and run cool water over them for at least 1 minute, then set aside.
- In a food processor, combine the lemon juice, garlic clove, and salt. Blend on high speed until the garlic is finely chopped and combined with the lemon juice.
- Now add the tahini to the lemon juice mixture and blend on high until thick and creamy. While running the food processor, add 2 tbsp of ice water and blend until very smooth.
- Add the cooked chickpeas to the food processor and blend on high.
- While the food processor is running, add the olive oil and blend until the chickpea mixture is super smooth. Always scrape down the sides of the food processor and add more ice water if necessary.
Cup of Yum
Notes
- Tahini is a paste made from ground sesame seeds and is a key ingredient in hummus. It is responsible for that unique nutty flavor and creamy texture. You CAN replace it by using a mix of 2 tablespoons of sesame oil and 1 tablespoon of smooth peanut or almond butter but the taste will definitely change.
- If using dried chickpeas, soak them overnight in water before cooking. Keep in mind that you'll need about 1¼ cups of cooked chickpeas for this recipe, which equates to about ⅔ cups of dried chickpeas. After soaking, cook the chickpeas until tender, then follow the rest of the recipe as written.
Nutrition Information
Calories
131kcal
(7%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Sodium
568mg
(24%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
8IU
(0%)
Vitamin C
5mg
(6%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 131
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 568mg | 24% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.