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In a world where convenience often means sacrificing quality, take a moment to treat yourself to a small batch of Homemade Hummus. Once you taste this smooth and creamy hummus, bursting with rich, vibrant flavors, you’ll wonder why you ever bought it from the store. With just a can of chickpeas and a few simple ingredients, you can whip up this nutritious delight in less than 10 minutes—so much better than any store-bought variety!
Enjoy your hummus with a variety of fresh, colorful veggies like carrot sticks, cucumber slices, and bell pepper strips, or pair it with crunchy tortilla chips. It’s also fantastic as a flavorful spread in a turkey wrap, adding a delicious twist to your sandwich.
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Why You’ll Love This Recipe
- Simple: It uses easy-to-find ingredients and has straightforward steps.
- Accessible: You can find all the ingredients at most grocery stores.
- Creamy: The perfect balance of tahini and chickpeas gives it a smooth texture.
- Flavorful: The mix of garlic and lemon adds rich, layered flavors.
What Is Hummus?
Hummus is a creamy, thick spread made primarily from mashed chickpeas and various other ingredients, including tahini, olive oil, and lemon juice. Originating in the Middle East, it has become a global sensation—beloved for its versatility and health benefits.
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Ingredients And Substitutions
If you have any ingredients leftover from this small batch hummus recipe, check out our Leftover Ingredients Recipe Finder.
- Chickpeas: Canned chickpeas are the easiest to use and pantry-friendly. You’ll need about 1 1/2 cups of drained chickpeas, which is roughly one 15-ounce can. If you prefer dried chickpeas, soak 3/4 cup overnight and cook them according to the package instructions. Once cooked, measure out 1 1/2 cups for the recipe. Any extra chickpeas can be refrigerated and used within 2 days in salads or soups. If you don’t have chickpeas, white beans like cannellini are a good substitute, though the flavor will be a bit different. Leftover chickpeas can also be used in our flavorful Slow Cooker Chickpeas and Sausage recipe.
- Olive Oil: Extra virgin olive oil is recommended for its high quality and rich flavor. If you prefer a milder taste, you can use light olive oil or avocado oil.
- Tahini: This sesame seed paste is usually found in the international foods section of your supermarket. It gives the hummus a creamy, nutty flavor. If you can’t find tahini, sunflower seed butter is a good substitute.
- Lemon Juice: Freshly squeezed lemon juice provides the best flavor, adding a tangy zest to your hummus. You can use bottled lemon juice in a pinch, but the flavor might not be as vibrant.
- Garlic: I feel that one clove is enough for this recipe. Chop or mince it before blending to ensure it’s evenly distributed. If you don’t have fresh garlic, you can use 1/4 teaspoon of garlic powder.
- Salt and Black Pepper: Start with 1/2 teaspoon of each, but feel free to adjust to your taste.
- Optional Toppings: Add some extra flair to your hummus with toppings like pine nuts, smoked paprika, or chopped parsley.
Recipe Variations
Love the basic recipe but want to mix things up? Try these variations to keep your hummus interesting:
- Spicy: Add a squirt of Sriracha or a dash of cayenne pepper.
- Herby: Blend in some cilantro or parsley for an earthy flavor.
- Citrusy: Add some orange or lime juice for a zesty twist.
How To Make Hummus
- Drain and Rinse Chickpeas: Start by draining and rinsing your canned chickpeas to prepare them for blending.
- Combine Ingredients: Place the chickpeas, tahini, extra virgin olive oil, freshly squeezed lemon juice, minced garlic, cumin, salt, and black pepper into a food processor or high-speed blender.
- Blend to Perfection: Process the mixture until you achieve a smooth, creamy hummus texture.
- Taste Test: Sample your hummus and tweak the seasonings to your liking. Don’t hesitate to add a bit more salt, lemon juice, or garlic to get it just right.
- Transfer and Serve: Scoop the hummus into a serving bowl to enjoy immediately or store for later use.
Optional Garnishes
Elevate your hummus experience with some finishing touches. Consider adding toasted pine nuts for a nutty crunch, a drizzle of quality olive oil for richness, and a dash of smoked paprika for smoky undertones.
Expert Tips
- Tahini Substitutes: While tahini gives hummus its classic earthy depth, you can make do without it. Sunflower seed butter or unsweetened nut butters like almond or cashew can be used as an alternative, but note that this will change the hummus flavor.
- Tahini’s Shelf Life: If you have tahini on hand, it’s a great addition. Don’t worry about it going to waste; a jar keeps well in the fridge for an extended period once opened.
- Olive Oil as a Blending Aid: If you’re opting out of tahini, you may need to up the olive oil quotient to achieve the right blending consistency for your chickpeas.
- Flavor Adjustment: When using alternative ingredients to tahini, you might need to tweak the other seasonings, such as lemon juice or garlic, to balance the flavors.
- Check the Consistency: The texture of your hummus can also change based on the substitute you use. Feel free to add a tablespoon of water to smooth things out if needed.
Frequently Asked Questions
While you don’t have to peel your chickpeas, doing so can result in a creamier texture. That said, the difference in consistency is often subtle, and many people, myself included, don’t find the additional 10-minute effort to peel the chickpeas to be essential.
To maximize freshness, store your hummus in an airtight container in the fridge. It should remain good for up to one week.
A high-speed blender can also get the job done.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this easy hummus recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Hummus
Equipment
- mini food processor or blender
Ingredients
- 1 (15.5-ounce can) chickpeas (garbanzo beans) – rinsed and drained
- ⅓ cup olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic -minced
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- Optional toppings: ¼ cup toasted pine nuts, ½ tablespoon olive oil, and ¼ teaspoon smoked paprika
Instructions
- Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of a food processor fitted with the blade attachment or a blender.
- Process until smooth. The longer you process in the food processor, the smoother the hummus will be. If the hummus is too thick, slowly add in 1 to 2 tablespoons of water until you reach the perfect consistency.
- Taste and add additional salt if necessary.
- Transfer the hummus to a bowl and garnish with toasted pine nuts, a swirl of olive oil and a pinch of smoked paprika, if desired. Enjoy with pita chips or raw vegetables.
Notes
- Tahini Substitutes: While tahini gives hummus its classic earthy depth, you can make do without it. Sunflower seed butter or unsweetened nut butters like almond or cashew can be used as an alternative, but note that this will change the hummus flavor.
- Tahini’s Shelf Life: If you have tahini on hand, it’s a great addition. Don’t worry about it going to waste; a jar keeps well in the fridge for an extended period once opened.
- Olive Oil as a Blending Aid: If you’re opting out of tahini, you may need to up the olive oil quotient to achieve the right blending consistency for your chickpeas.
- Flavor Adjustment: When using alternative ingredients to tahini, you might need to tweak the other seasonings, such as lemon juice or garlic, to balance the flavors.
- Check the Consistency: The texture of your hummus can also change based on the substitute you use. Feel free to add a tablespoon of water to smooth things out if needed.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
……This was WONDERFUL! I didn’t have fresh garlic so i used garlic powder (please don’t seek to have me arrested) and it still came out great. I almost think this is a great base recipe as it would be fun to start exploring. Nonetheless, so simple and quick….AND YUMMY! Thank you!…..
I’m thrilled to hear you loved the recipe! No worries about the garlic powder—it’s all about making it work with what you have. I’m glad it turned out great for you! Enjoy experimenting with it, and thank you for your kind words!
This is delicious!! It tastes great and I know I will be making this again! I love spreading hummus on a slice of sourdough toast topped with blistered tomatoes and a few shakes of Za’atar.
I made it yesterday…delicious….I went light on the salt as I wasn’t sure how salty the peas would be but rinsing them removes most of it…I stuck to the recipe but still needed to thin it more so used about 1/4C of the drained liquid…I DID find that after it sits for a bit (like to chill in the fridge) it thickens up so next time I will thin it more…I recommend this recipe though….WAY less expensive and healthier than store bought….Thank you Joanie
Tahini can be frozen, I freeze in cubes for just the right amount of tahini for my hummus.
This hummus is soooo good. I’ll never buy store brands again. Love it, love it, love it!!
I’m so glad you love it Lila. It’s so easy and I love the flavor – I won’t buy store brands either. Thanks so much for taking the time to let me know you enjoyed it.
Joanie – can you suggest a brand of tahini that you use. I know nothing about it. Thanks.
Eileen, There are a few brands I like a lot, they are Peloponnese Tahini, Whole Foods 365 Organic Tahini, and Trader Joe’s has a brand of tahini that’s good too.
Here’s a great tip I got. If you peel the skin of chickpeas the hummus will be creamier! It works!