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homemade hummus - chickpeas - healthy summer snack

Homemade Hummus

  • Total Time: 10


  • 2 cups of organic chickpeas (garbanzo beans), cooked/softened
  • 1/3 cup of tahini
  • 1/4 cup of lemon juice
  • 2 Tbsp extra virgin olive oil
  • 2 garlic cloves, crushed or minced
  • ½ tsp ground cumin
  • ¾ tsp salt
  • 24 Tbsp cold water (more if needed)


  1. Combine tahini and lemon juice in a food processor and blend for 1 minute. Scrape the sides of the bowl then blend for 30 seconds more. This helps make your hummus smooth and creamy.
  2. Add olive oil, garlic, cumin, and salt to the tahini and lemon juice mixture. Blend for 30 seconds, scrape the sides of the bowl, then blend for another 30 seconds.
  3. Add 1 cup of cooked and softened chickpeas. Process for 1 minute, then add remaining chickpeas and process for 1-2 minutes more until the mixture is thick and smooth.
  4. If the mixture is too thick (which it will likely be at first), turn on the food processor and slowly add 2-4 Tbsp of cold water until you reach your perfect consistency and smoothness.
  5. Salt to taste, drizzle with olive oil and paprika and serve.


  • Note: Store hummus in an airtight container and refrigerate for up to a week.
  • Serving Size 1/4 cup | Calories 190 | Protein 6 g | Carbohydrate 18 g | Dietary Fiber 5 g | Total Sugars 3 g | Total Fat 11 g | Saturated Fat 2 g | Cholesterol 0 mg
  • Prep Time: 10


  • Serving Size: 8

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