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!

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.

Why This Recipe Works

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.

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

• Black Bean Hummus
• Black Eyed Pea Hummus

RELATED: Simple Canned Bean Recipes

Ingredient Notes

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

• Chickpeas: 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.)
• Olive oil: I use extra virgin olive oil in this hummus recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
• Tahini: This is a sesame seed paste that can be found in the international foods aisle of your local grocery store.
• Lemon juice: For best flavor, I like to use freshly squeezed. Bottled lemon juice will work in a pinch.
• Garlic: Use 1 clove of garlic in this hummus recipe. I recommend chopping or mincing the garlic before adding it to a blender or food processor because it will blend easier.
• Salt and black pepper: I find 1/2 teaspoon of each to be the perfect amount but feel free to adjust the amounts to your preference.
• Optional toppings: pine nuts, smoked paprika, chopped parsley

See below for ways to use leftover ingredients.

How To Make This Recipe

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.

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:

• Chickpeas: Chickpea Curry, Mini Moussaka, Vegetarian Chili
• Olive oil: Spinach and Orzo Salad, Shrimp Scampi, Chicken and Dumplings
• Tahini: Baba Ganoush
• Lemon juice: Lemon Blueberry Muffin, Lemon Bars, Alfredo Sauce
• Garlic: Lemon and Garlic Chicken, Garlic Smashed Potatoes, Chicken Margherita

Expert Tips

• 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.

Frequently Asked Questions

Serving Suggestions

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.

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!