This homemade hummus is so healthy and so easy to make!
Nutty, lemony, and creamy hummus is a delicious and nourishing dip or spread that’s ready in 5 minutes! Simply blend the ingredients together in a food processor and enjoy with favorite dippers like tortilla chips, pretzels, or pita.
Healthy Homemade Hummus
- Make hummus in 5 minutes and use it as a spread for your favorite healthy sandwiches or as a dip on a vegetable or antipasto platter!
- This economical crowd-pleaser is a popular item on picnic and potluck tables and can stay out longer than dairy-based dips!
- Chickpeas are packed with protein, fiber, and other nutrients, so hummus is a lower-calorie dip that goes with anything!
Ingredients & Variations
CHICKPEAS: AKA garbanzo beans have roots in the Middle East. They have a mild, nutty flavor that makes hummus a versatile dip or spread. FUN FACT: The liquid chickpeas are packed in is called ‘aquafaba’ and is used as a vegan egg white substitute.
TAHINI: Basically, sesame (seed) paste, tahini rounds out the flavor of hummus. Hummus can be made without tahini if it isn’t available. Try almond or cashew butter (seed-free) as an alternative.
SEASONINGS: Other spices like red pepper flakes, oregano, or tajin can be added to the garlic, lemon juice, and smoked paprika if desired.
VARIATIONS: Roasted red peppers, roasted beets, roasted sweet potatoes, and even pumpkin puree can be added in Step 2 to make a new signature recipe!
How to Make Homemade Hummus
- Drain chickpeas, reserving the liquid.
- Place all ingredients (per recipe below) in a food processor and pulse until smooth.
- Serve in a bowl with a drizzle of olive oil. Garnish with parsley and a sprinkle of paprika or cumin.
Versatile hummus is excellent with crackers, chips, crostini, or thick slices of sourdough bread or this Instant Pot homemade bread. It’s fantastic with pita bread or pita chips, or some ordinary tortilla chips or pretzels. Try it with pumpernickel bread too! Watching calories? Make a veggie platter with sliced cucumbers, bell peppers, & celery sticks. You can even use it with Greek meatballs or air fryer lemon pepper wings.
Storing Homemade Hummus
- Keep homemade hummus in a covered container for up to 5 days for best results. Add a dash of lemon juice to refresh the flavors.
- Freezing hummus is easy! Scoop into zippered bags and freeze for up to 4 months. Thaw in the refrigerator and stir before serving.
More Dips and Spreads
- Crab Rangoon Dip – Hearty
- Skinnier Buffalo Chicken Dip – Delicious
- Skinnier Buffalo Chicken Dip – Flavorful
- Crockpot Queso Blanco Dip – Cheesy
- food processor
- 15 ounces canned chickpeas juices reserved
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 1 clove garlic minced
- ¼ teaspoon Kosher salt or to taste
- 1 ½ tablespoons lemon juice
- ¼ teaspoon smoked paprika
- parsley optional garnish
- Drain the chickpeas reserving the juices.
- Place all ingredients in a food processor except for the reserved juices.
- Pulse the mixture 4-5 times, scraping the sides as needed.
- Add in reserved juices a bit at a time until smooth and it reaches desired consistency.
- Place in a bowl and drizzle with olive oil and garnish with parsley and a sprinkle of paprika or cumin.
- Serve with crackers, tortilla chips, or vegetables. Happy dipping!
Recipe Adapted from Spend With Pennies.
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