This super creamy, bright 5-ingredient healthy homemade hummus is ready in just 5 minutes! Serve as an appetizer with veggies and pita chips or use for wraps and sandwiches.
5 ingredients and 5 minutes. That's all you need to make your own hummus at home. And that “5 minutes” pretty much covers clean up as well. It’s just that easy!
Healthy homemade hummus is about the easiest thing to do. Promise. I've been making this for over a decade. It's one of the earliest recipes I made regularly out of college, when I was very new to cooking.
So if I could do it then, anyone can!
Also, we are lightening things up a bit here.
This version of hummus doesn’t have any olive oil, so it’s a lot lighter on calories and fat. Yet it’s rich and creamy and so, so delicious.
I got this basic homemade hummus recipe from a friend whose father was Lebanese.
We worked together in D.C. when I was in my hummus-every-day-at-lunch phase. And back when I was buying it.
She asked if I'd ever made my own hummus and gave me her family's recipe to try.
I actually bought my mini food processor for this very reason. It's gotten a lot of use and made a countless number of batches of hummus! Homemade is seriously superior.
(Also way cheaper and so much more convenient!)
Now, I’ve got some notes, tips and substitutions coming up below on how to make hummus. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making healthy homemade hummus:
- Chickpeas - These are also called garbanzo beans. You can buy a can at the store or make your own chickpeas in the crock pot for extra tender chickpeas that result in even creamier hummus. (I do it overnight; so easy!)
- Draining - You can rinse and drain the canned chickpeas all the way OR you can reserve a couple of tablespoons of the canned liquid to use for the hummus. I love the extra flavor this adds.
- Tahini - This is a paste made from sesame seeds and sold in jars at the store. The various brands can have big differences in flavor and really affect the taste of your hummus. Many stores only sell one brand, but you might want to experiment and find the flavor you like best.
- Lemon juice - Adjust the amount of lemon juice to your liking. Add a little extra for extra freshness and lemony flavor, or use a little less if you want it more as a background flavor. You could add some lemon zest if you want some serious lemon flavor.
And absolutely you can drizzle in some extra virgin olive oil as you are blending your hummus or serve it with a little puddle of oil drizzled in the middle of the bowl.
Nothing wrong with that!
Last thing - what to do with leftovers.
Hummus can be stored in the refrigerator, in a covered container (or in a bowl covered with plastic wrap) for up to 7-10 days.
Are you a total hummus lover like me?
If so and if you want to change up the flavors, check out this Mediterranean layered hummus dip and southwestern hummus for a different twist on basic hummus.
I even make a festive holiday hummus that uses a roasted red pepper hummus as a base.
Serve this homemade hummus with your favorite fresh veggies, crackers and pretzels as an appetizer that everyone will want to dive into.
You can also use it as a spread for baguette slices or sandwiches or wraps. Adds so much flavor and creaminess!
Or use it for hummus pita pizzas or hummus and veggie roll ups. The options are endless.
It's so delicious, you'll be looking for new ways to eat it!
Enjoy!
XO,
Kathryn
Healthy Homemade Hummus
This super creamy, bright 5-ingredient healthy homemade hummus is ready in just 5 minutes! Serve as an appetizer with veggies and pita chips or use for wraps and sandwiches.
Ingredients
- 1 ½ cups chick peas, rinsed and drained (see notes)
- 2 tablespoons water (or reserved liquid from chick peas)
- 1 ½ tablespoons lemon juice (use less or more, to your liking)
- 1 ½ tablespoons tahini
- 1 clove garlic, minced
- ½ teaspoon kosher salt
Instructions
- Add all of your ingredients in a food processor and mix until smooth and super creamy. Season to taste with salt, if needed. You can add extra water if you want to thin it out a bit more. Or drizzle in some olive oil for flavor.
- Serve with fresh cut veggies, pita bread, crackers, pretzels - whatever you like! Or use it as a sandwich spread. Delicious!
Notes
Chickpeas - These are also called garbanzo beans. You can buy a can at the store or make your own chickpeas in the crock pot for extra tender chickpeas that result in even creamier hummus. (I do it overnight; so easy!)
Draining - You can rinse and drain the canned chickpeas all the way OR you can reserve a couple of tablespoons of the canned liquid to use for the hummus. I love the extra flavor this adds.
Tahini - This is a paste made from sesame seeds and sold in jars at the store. The various brands can have big differences in flavor and really affect the taste of your hummus. Many stores only sell one brand, but you might want to experiment and find the flavor you like best.
Lemon juice - Adjust the amount of lemon juice to your liking. Add a little extra for extra freshness and lemony flavor, or use a little less if you want it more as a background flavor. You could add some lemon zest if you want some serious lemon flavor. 🍋
Olive oil - The recipe doesn't call for any, but you can certainly drizzle in some extra virgin olive oil as you are blending your hummus or serve it with a little puddle of oil drizzled in the middle of the bowl.
Leftovers - Hummus can be stored in the refrigerator, in a covered container (or in a bowl covered with plastic wrap) for up to 7-10 days.
Nutrition Information:
Yield:
12Serving Size:
2 tablespoonsAmount Per Serving: Calories: 45Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 55mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 2g
Trish
I truly enjoy your recipes - Thank you! I am hoping that in the future you will post the actual serving size related to each recipe. For example - Healthy Hummus - the nutritional information gives me the breakdown for 1 serving size - but I have no idea what constitutes a serving size. Have I figured this correctly: The Healthy Humus yields about 1 1/2 cups hummus - along with 24 servings. So if 1 1/2 cups hummus = 72 teaspoons of Humus, would each single serving be 3 teaspoons or 1 TABLESPOON of humus? Thank you so much for your creatively delicious and healthy recipes! I am looking forward to your reply.
Kathryn Doherty
Hey Trish! I'm so glad you enjoy them! And you're right, on this particular recipe, the serving size is very confusing. I'm going to go in and adjust it now to display a serving size of 2 tablespoons and recalculate all the numbers so they're accurate for that. Hope that helps!
Trish
Wonderful - you are VERY quick to respond!
Danielle
Hi, I have always loved chick peas, but hummus eluded me. I could never figure out why I didn’t like it. I made your recipe (minus the fresh garlic) and added extra lemon. Delish! Thanks!!
Kathryn Doherty
I'm so glad you found a hummus you love!! Thank you so much for sharing! 🙂