Classic Homemade Hummus Recipe
Whipping the tahini and lemon juice together before adding the chickpeas builds a smoother base than dumping everything in at once, and a steady stream of ice water at the end aerates the puree so it turns light instead of pasty. Nutritionally, the combination is genuinely solid: chickpeas bring fiber and plant protein, tahini contributes unsaturated fat and some calcium and iron, and olive oil adds more heart-healthy monounsaturated fat, so a modest 2-tablespoon serving delivers real nutrients rather than empty calories, as long as portion size and added salt stay in check.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 8
Ingredients
- 1 1/2 cups canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic cloves
- 3 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 3 tbsp ice water
Nutrition per serving
- Calories
- 143
- Protein
- 4g
- Carbs
- 11g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Drain and rinse the chickpeas. For an extra-smooth hummus, rub them between your hands or a clean towel to loosen and remove the skins, then discard the skins.
- 2In a food processor, combine the tahini and lemon juice. Process for 1 minute, scraping down the sides once, until the mixture looks pale, thick, and creamy.
- 3Add the garlic, cumin, and salt to the tahini mixture and process for another 30 seconds.
- 4Add half the chickpeas and process for 1 minute, then add the rest and process for 1 to 2 minutes more, scraping down the sides as needed, until the mixture is very smooth.
- 5With the processor running, drizzle in the olive oil, then add the ice water 1 tablespoon at a time, processing for 30 seconds after each addition, until the hummus is light, fluffy, and completely smooth (about 2 to 3 tablespoons of water total).
- 6Taste and adjust salt or lemon juice as needed. Spread onto a plate or shallow bowl, swirl the surface with the back of a spoon, and drizzle with more olive oil before serving.
Tips & variations
- For the smoothest possible texture, cook dried chickpeas from scratch with a pinch of baking soda added to the cooking water, which softens the skins more than canned chickpeas ever get.
- Swap raw garlic for a spoonful of mashed roasted garlic for a milder, sweeter flavor.
- Stir in roasted red peppers, sun-dried tomatoes, or a spoonful of harissa after blending for a flavored variation.
- If the hummus tastes flat, it usually needs more salt or lemon juice rather than more garlic; add each in small increments and taste as you go.
Storage & reheating
Store hummus in an airtight container in the refrigerator for up to 5 days; the texture firms up when chilled, so stir in a splash of water or olive oil before serving to loosen it back up. It also freezes well for up to 3 months in a freezer-safe container; thaw overnight in the fridge and stir well, as the texture can separate slightly on thawing. Hummus is served cold or at room temperature and doesn't need reheating.
Tips from the Tulo kitchen
- Peeling the chickpea skins takes a few extra minutes but makes a noticeably smoother hummus, especially if a food processor rather than a high-powered blender is being used.
- Room-temperature tahini blends in more easily than tahini straight from the fridge, since cold tahini can seize up and stay lumpy in the food processor.
FAQ
Is hummus good for you?
Yes, in typical portions it's a nutrient-dense choice: a 2-tablespoon serving has around 70-80 calories and provides fiber and plant protein from chickpeas, plus unsaturated fat from tahini and olive oil, which is linked to better heart health markers than saturated fat. The main thing to watch is sodium and portion size, since it's easy to eat well past a 2-tablespoon serving with pita chips.
How many calories are in a serving of hummus?
A standard 2-tablespoon serving of homemade hummus like this recipe runs about 70-90 calories, mostly from the tahini and olive oil. Store-bought versions vary more widely, from about 50 to over 100 calories per 2 tablespoons, depending on how much oil is added.
Is hummus healthier than store-bought dips like ranch or sour cream dip?
Generally yes. Hummus is plant-based, contains fiber, and gets most of its fat from unsaturated sources like tahini and olive oil, while dairy-based dips like ranch typically get more of their fat from saturated sources and often contain added sugar or stabilizers.
Is hummus keto or low-carb friendly?
Not particularly. Chickpeas are a legume, so hummus carries meaningful carbs, roughly 4-6 grams per 2-tablespoon serving, mostly from fiber and starch. It can fit into a moderate low-carb diet in small portions but isn't considered strict keto.
Why does homemade hummus taste better than store-bought?
Store-bought hummus is formulated to have a long shelf life and often uses less tahini and more filler oil or water to cut cost, which mutes the nutty flavor. Homemade hummus lets you control the tahini-to-chickpea ratio directly, which is what gives it a richer, more pronounced flavor.
