How many calories are in one serving of this hummus?

One serving of this homemade hummus (approximately 1/2 cup or 130g) contains around 250-300 calories, depending on the exact amount of tahini and olive oil used.

Can I use dried chickpeas instead of canned?

Absolutely! Using dried chickpeas results in a superior flavor and texture. Soak 1 cup of dried chickpeas overnight, then cook them until very tender before using. You may need to add a bit more water to the recipe.

My hummus tastes bitter. What went wrong?

Bitterness in hummus usually comes from the tahini. It could be a lower-quality brand, or it might be old. Always use fresh, high-quality tahini and make sure to whip it well with the lemon juice at the beginning, which helps mellow its flavor.

How can I make my hummus extra smooth without peeling the chickpeas?

If you don't want to peel the chickpeas, you can boil the canned, rinsed chickpeas in water with 1/2 teaspoon of baking soda for 15-20 minutes. This helps break down the skins and makes the hummus much smoother.

How long does homemade hummus last?

Stored in an airtight container in the refrigerator, homemade hummus will stay fresh for up to 7 days.

Home / Recipes / Middle Eastern / Hummus

Middle EasternEasyveganvegetariangluten freedairy free

Hummus

POPULARITY

0.0/5

TASTE SCORE

9/10

A creamy, smooth chickpea dip blended with tahini, lemon, and garlic. This authentic Middle Eastern recipe is a versatile classic, perfect for dipping pita bread, fresh vegetables, or as a spread in sandwiches. Ready in minutes and far superior to store-bought versions.

PREP

15m

COOK

SERVES

0.5 CUP

294 cal

SERVINGS

INSTRUCTIONS

6 steps.

6 STEPS

1
In the bowl of a food processor, combine the tahini and lemon juice
- a.Process for 1 minute, scraping down the sides halfway through, until the mixture is light, whipped, and creamy. This step is crucial for a non-bitter, smooth hummus.
2
Step 2
- a.Add the extra virgin olive oil, chopped garlic, ground cumin, and salt to the whipped tahini. Process for 30 seconds, then scrape the bowl again to ensure everything is well combined.
3
Step 3
- a.Add half of the drained and rinsed chickpeas to the food processor and blend for 1 minute. Add the remaining chickpeas and blend for another 1-2 minutes until thick and very smooth. Scrape down the sides as needed.
4
With the processor running, slowly stream in the ice-cold water
- a.Continue to process for 2-3 minutes until the hummus is ultra-smooth and creamy. The mixture will lighten in color and become fluffy.
5
Taste and adjust seasoning
- a.You may want more salt, cumin, or lemon juice. Transfer the hummus to a serving bowl.
6
Step 6
- a.Let the hummus rest for at least 30 minutes in the refrigerator for the flavors to meld. Before serving, create a swirl with the back of a spoon, drizzle generously with extra virgin olive oil, and garnish with a sprinkle of paprika and fresh parsley.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the absolute smoothest hummus, take 5-10 minutes to peel the skins from the chickpeas. Pinch each chickpea gently and the skin will slide right off.
2
Using ice-cold water is a key technique that helps emulsify the tahini, resulting in an exceptionally creamy and fluffy texture.
3
Don't rush the blending process. Allowing the food processor to run for several minutes incorporates air and is essential for a light, whipped consistency.
4
The quality of your tahini will significantly impact the flavor. Use a high-quality brand that is smooth and not overly bitter.
5
For the best flavor, let the hummus rest in the fridge for at least 30 minutes before serving. This allows the garlic and lemon flavors to meld and mellow.
6
Store leftover hummus in an airtight container in the refrigerator for up to one week. Drizzle a thin layer of olive oil on top to prevent it from drying out.

RECIPE VARIATIONS

Adapt it for your goals.

Roasted Red Pepper Hummus

Add one roasted and peeled red bell pepper (from a jar or homemade) to the food processor along with the chickpeas.

Spicy Hummus

Blend in 1/2 teaspoon of cayenne pepper or a chopped jalapeño (seeds removed for less heat) for a spicy kick.

Roasted Garlic Hummus

Roast a whole head of garlic until soft and caramelized. Squeeze the cloves out and use them in place of the raw garlic for a sweeter, milder garlic flavor.

Beet Hummus

Add one small, cooked and peeled beet to the food processor for a vibrant color and earthy flavor.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Plant-Based Protein

Chickpeas are an excellent source of protein, making hummus a great choice for vegetarians and vegans to support muscle repair and growth.

leaf

High in Dietary Fiber

The high fiber content from chickpeas aids in digestion, promotes gut health, and helps you feel full longer, which can assist with weight management.

heart

Heart-Healthy Fats

Hummus contains heart-healthy monounsaturated fats from both tahini (sesame seeds) and extra virgin olive oil, which can help lower bad cholesterol levels.

nutrition

Packed with Nutrients

This dip is a good source of essential minerals like manganese, copper, folate, and iron, which are vital for energy production and overall health.

QUESTIONS?

Frequently asked questions

Yes, hummus is very healthy. It's a great source of plant-based protein, dietary fiber, and healthy fats from tahini and olive oil. It's also packed with essential vitamins and minerals like manganese, copper, and folate.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Hummus

For 4 servings

6 steps.

In the bowl of a food processor, combine the tahini and lemon juice

Step 2

Step 3

With the processor running, slowly stream in the ice-cold water

Taste and adjust seasoning

Step 6