Easy Homemade Hummus recipe

bowl of homemade hummus

By Sherri Young, RN, Nurse-Educator

Hummus is a wonderful addition to any party or meal. This hummus recipe — made from chickpeas, tahini, garlic, olive oil and lemon juice — pairs well with veggies, crackers and pita. It can also be served a top of a salad or next to your eggs at breakfast. I personally love to have a tablespoon by itself when I need an afternoon pick me up.

And at approximately 25 calories per tablespoon, hummus can be a nice addition almost any diet.


1 15-ounce can chickpeas (cooked)
2 large lemons, juiced (approximately ½ C)
4 garlic cloves, minced
½ C sesame seeds (or ½ C tahini)
½ tsp cumin
¼ tsp cayenne
1 Tbsp olive oil
Salt and pepper to taste


  • In food processor, purée chick peas and garlic until smooth. Place in separate bowl.
  • Over medium heat gently toast sesame seeds until golden and fragrant. Be careful as the seeds can easily burn – constantly stir the seeds while toasting to avoid burning.
  • Purée seeds in food processor until smooth and scrape down sides to make sure all seeds are processed. You can skip this step if you are using prepared tahini.
  • Combine chick peas and sesame seeds purées (or tahini) in food processor and blend for 2 minutes.
  • Add in lemon juice, olive oil, cumin and cayenne and blend for 1 or 2 more minutes. Season with salt and pepper to taste.
  • Garnish with parsley, paprika or a drizzle of olive oil.
  • Serve with toasted pita chips or crudité.

Total preparation time: 15 minutes


Leave some of the chick peas coarsely chopped to provide an alternative texture. Add chopped parsley, minced onions, black beans or puréed fire roasted red pepper.

Mash and mix the ingredients by hand (without the aid of the food processor). I use a potato masher, spoon and whisk when making the hummus by hand. And it is a great way to get an arm workout!

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