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In a world where convenience often compromises quality, take a breather and treat yourself to a small batch of Homemade Hummus that will leave you questioning why you ever opted for store-bought varieties.

This smooth and creamy hummus is effortlessly made from scratch, boasting rich, vibrant flavors. With just a can of chickpeas and a few simple ingredients, in less than 10 minutes, you’ll achieve a final product that is not only nutritious but incomparable to store brands.

Enjoy your hummus with vibrant carrot, cucumber, and bell pepper sticks, or crunchy tortilla chips. It’s also great as a flavorful spread in a turkey wrap.

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Why This Recipe Works

  • Simplicity: With straightforward ingredients and steps, this recipe is user-friendly.
  • Accessibility: All ingredients are readily available in most grocery stores.
  • Creaminess: The secret ratio of tahini to chickpeas ensures a creamy texture.
  • Flavor Depth: The blend of garlic and lemon adds multi-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.

RELATED: Simple Canned Bean Recipes

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

Ingredient Notes And Substitutions

This section provides a quick rundown of the ingredients used in this small batch hummus recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

  • Chickpeas: Canned chickpeas are the go-to for this recipe due to their convenience and pantry-friendly nature. For this recipe, about 1 1/2 cups of drained chickpeas are used, roughly equivalent to a 15-ounce can. If you prefer using dried chickpeas, you’ll need 3/4 cup, which should be soaked overnight and cooked as per package instructions. Once cooked, measure out 1 1/2 cups for the recipe. Any extra can be refrigerated and used within 2 days in salads or soups. If you’re out of chickpeas, white beans like cannellini can be a decent alternative, though the taste will be a little different. If you have leftover chickpeas, consider using them in Chickpea Curry.
  • Olive oil: Extra virgin olive oil is recommended for its high quality and full-bodied flavor. It’s less processed and retains the natural vitamins and minerals from olives. Light olive oil or avocado oil can be used for a milder flavor.
  • Tahini: This sesame seed paste is usually found in the international foods section of your supermarket. It lends a creamy, nutty flavor to the hummus. Sunflower seed butter can be used if tahini is unavailable.
  • Lemon juice: Freshly squeezed lemon juice provides the best flavor, adding a tangy zest to your hummus. In a pinch, bottled lemon juice can be used, but the flavor may be less vibrant.
  • Garlic: One clove is sufficient for this recipe. It’s best to chop or mince the garlic before blending to ensure even distribution. A quarter-teaspoon (1/4 tsp) of garlic powder can be used if fresh garlic is not available.
  • Salt and black pepper: A 1/2 teaspoon of each is generally a good starting point, but you can adjust to your own taste preference.
  • Optional toppings: Elevate your hummus game with pine nuts, smoked paprika, or chopped parsley as a garnish.
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Instructions For Perfect Small Batch Hummus

  1. Drain and Rinse Chickpeas: Start by draining and rinsing your canned chickpeas to prepare them for blending.
  2. 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.
  3. Blend to Perfection: Process the mixture until you achieve a smooth, creamy hummus texture.
  4. 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.
  5. 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.

Recipe Variations

Love the base but want to try something new? Explore the following variations to keep your hummus game fresh.

  • 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.

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.
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.

Frequently Asked Questions

Is peeling chickpeas necessary when making hummus?

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.

How do I store leftover hummus?

To maximize freshness, store your hummus in an airtight container in the fridge. It should remain good for up to one week.

Do I need a food processor to make hummus?

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:

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

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.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


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Small Batch Hummus

4.75 from 4 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 6 servings
Smooth and creamy hummus made with a few simple ingredients including 1 can of chickpeas. Easy and delicious small batch recipe only takes 10 minute to make!

Equipment

Ingredients 
 

  • 1 (15.5-ounce can) chickpeas (garbanzo beans), rinsed and drained
  • 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

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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8 Comments

  1. 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.

  2. 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

    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.

  3. Here’s a great tip I got. If you peel the skin of chickpeas the hummus will be creamier! It works!