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Small Batch Hummus

Small Batch Hummus Recipe - This smooth and creamy hummus is made with a few simple ingredients including 1 can of chickpeas. It's so easy to make and absolutely delicious!

A bowl of hummus topped with toasted pine nuts, olive oil, and paprika next to a bowl of blue corn tortilla chips and a small bowl of baby carrots all on a metal tray

Store brands can't compare to the taste of homemade hummus. I know this to be true because I am an avid hummus-lover and eat it often. Before I started making my own hummus, I would pick up a container or two from the grocery store every single week. Hummus is such a delicious, healthy dip. It's wonderful scooped onto pita or eaten with fresh vegetables.

With this easy hummus recipe, you can make your own fabulous hummus too. It comes together in minutes and is smooth and ultra creamy. Best of all, you know exactly what's in it. No preservatives, no artificial flavorings or colorings. Just pure, delicious ingredients.

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What Is Hummus?

Hummus is a Middle Eastern dip that is typically made with chickpeas (garbanzo beans), olive oil, lemon juice, garlic, and sometimes tahini (ground sesame seeds). Chickpeas have a slightly nutty, buttery flavor and blend beautifully which makes them the perfect base for creamy dips like hummus.

You might also like to try these small batch hummus recipes:

We use canned chickpeas in our hummus recipe, these are easily available and can be stored in the pantry for any spur-of-the-moment hummus craving. You can also make hummus with dried chickpeas and if you have the time, this is a good option.

Although canned sizes can vary, I use about 1 1/2 cups of canned, drained chickpeas (250 g) in this recipe. This is the approximate amount found in a 15-ounce can. If you'd like to use dried beans, you'll need to measure out and cook 3/4 of a cup (125 g)of dried chickpeas. I might even suggest that you cook a little more and measure out 1 1/2 cups from the cooked chickpeas. Leftover chickpeas can be stored in the refrigerator for up to 2 days and can be used in soups and tossed on salads.

If you're going to be using dried chickpeas, be sure to let them soak overnight then cook according to the directions on the package.

RELATED: Simple Canned Bean Recipes

An overhead view of a jar of chickpea hummus with a gold spoon sticking out of the top.

Ingredients

See recipe box below for ingredient amounts and full recipe instructions.

  • canned chickpeas
  • olive oil
  • tahini
  • lemon juice
  • garlic
  • salt and pepper
  • Optional toppings: pine nuts, smoked paprika, chopped parsley

See below for ways to use leftover ingredients.

How To Make Hummus From Scratch

  1. Drain and rinse the chickpeas.
  2. Combine all of the ingredients in a food processor or a blender.
  3. Blend hummus until smooth.
  4. Taste and adjust seasonings, if necessary.
  5. Transfer to a bowl and enjoy.

Optional Toppings

I love adding toasted pine nuts, an extra drizzle or two of oil, and a sprinkling of smoked paprika before eating.

How To Toast Pine Nuts

  1. Heat a small pan on medium heat.
  2. Add a small amount of olive oil to the pan, just enough so that the bottom of the pan is well coated when the pan is swirled.
  3. Add the pine nuts and stir frequently until they are golden brown. This won't take very long, about 1 to 2 minutes.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this chickpea hummus recipe, you might like to consider using them in any of these single serving and small batch recipes:

Do I Have To Use Tahini?

You can certainly make hummus without tahini. If you don't have any on hand, you can use another unsweetened nut butter or leave the tahini out altogether. Keep in mind that using a different nut butter will give the hummus a different flavor.

Tahini adds a wonderful earthy element to the hummus, so if you have some I would urge you to use it. A jar of tahini will last for quite a while in the refrigerator after it is opened.

But again, you don't have to use it. Puréed chickpeas are still absolutely delicious. You might find that you need to add a bit more olive oil when you're puréeing the chickpeas so that they blend easily.

A blue corn chip scooping out hummus from a bowl that is topped with toasted pine nuts, olive oil, and paprika next to a bowl of blue corn tortilla chips and a small bowl of baby carrots

Do I Have To Peel The Chickpeas?

No, you don't have to peel chickpeas. I don't.

However, many hummus recipes call for peeling them so that the hummus will be a creamier consistency and it's true, peeled chickpeas do make the hummus a little bit smoother. I just don't find the difference to be great enough to warrant me taking the extra 10 minutes or so to peel the chickpeas.

Is Hummus Healthy?

Yes. Hummus is packed with plant-based protein and contains many vitamins and minerals which makes it an excellent option for people on a vegetarian or vegan diet. The olive oil, chickpeas, and tahini are proven to have anti-inflammatory properties. In addition, hummus is a great source of fiber and has a low glycemic index so it may help control blood sugar levels.

What To Eat With Hummus

Hummus goes well with pita bread, pita chips, tortilla chips and fresh vegetables. It's also a delicious addition to grilled chicken or to spread on a tortilla when making a deli wrap.

How Long Does Hummus Last?

Store in an airtight container in the refrigerator for up to one week.

For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

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hummus in a bowl on a tray.

Easy Hummus Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: Mediterranean, Middle Eastern
Keywords: chickpeas, hummus
Servings: 6 servings
Calories: 205kcal
Author: Joanie Zisk

Ingredients

  • 1 15.5-ounce can chickpeas (garbanzo beans), rinsed and drained
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Optional Toppings:

  • 1/4 cup toasted pine nuts
  • 1/2 tablespoon extra olive oil
  • 1/4 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

To Toast Pine Nuts: 
  1. Heat a small pan on medium heat.
  2. Add a small amount of olive oil to the pan, just enough so that the bottom of the pan is well coated when pan is swirled.
  3. Add the pine nuts and stir frequently until they are golden brown. This won't take very long, about 1 to 2 minutes.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 12g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

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.

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About The Author

5 thoughts on “Small Batch Hummus”

    1. 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.

    1. 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.

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