Drain the chickpeas but reserve some of the liquid. Optionally, reserve a few chickpeas for a topping later.
Place chickpeas in a food processor together with garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper.
Process everything until smooth. Scrape down the sides as necessary. If the mixture seems too dry, add a little of the reserved chickpea liquid, 1 tablespoon at a time.
Transfer the finished homemade hummus to a serving bowl and drizzle the top with a little olive oil. Top with a few whole chickpeas for decoration, or sprinkle with some za'atar or paprika powder.
Store homemade hummus covered in the fridge for 3-5 days.
Nutrition
Nutrition Facts
Homemade Hummus Recipe
Serving Size
0.33 cup
Amount per Serving
Calories
171
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
408
mg
17
%
Potassium
170
mg
5
%
Carbohydrates
13
g
4
%
Fiber
4
g
16
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
21
IU
0
%
Vitamin C
3
mg
4
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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