Homemade Hummus
A quick and creamy homemade hummus made with just a few ingredients. Perfect for dipping sourdough pita, crackers, or even spreading on sandwiches.
Servings 28 tablespoons
Calories 34kcal
Equipment
- Food processor or blender
Ingredients
- 1 (15.5 ounce) can low-sodium chickpeas drained and rinsed
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 lemon)
- ¼ cup water
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon cumin
Instructions
- Combine all ingredients in the bowl of a food processor or blender.1 (15.5 ounce) can low-sodium chickpeas, ¼ cup tahini, ¼ cup fresh lemon juice, ¼ cup water, 1 tablespoon extra virgin olive oil, 1 clove garlic, ½ teaspoon kosher salt, ¼ teaspoon cumin
- Process on high for 2-3 minutes, scraping down the sides as needed, until the hummus is smooth and creamy.
- Transfer hummus to an airtight container and store in the fridge for up to 1 week. Enjoy with your favorite sourdough bread, pita, or crackers for an easy snack!
Notes
- Yield: Recipe makes approximately 1 ¾ cups or about 28 tablespoons of hummus.
- Storage: Store hummus in an airtight container in the refrigerator for up to one week. For longer storage, freeze hummus for up to 3 months. Note that freezing may change the consistency, so thawed hummus is best used as a sandwich spread or blended into a creamy pasta sauce.
Nutrition
Serving: 1tablespooon | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Sodium: 65mg | Potassium: 39mg | Fiber: 0.7g | Sugar: 0.5g | Calcium: 5.5mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
