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A bowl of chickpea hummus topped with pine nuts, paprika and thyme.
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Homemade Hummus

An easy recipe for classic homemade hummus with tahini, lemon and garlic.
Course Dips, Spreads and Condiments
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 85kcal
Author Chris Mosler | Thinly Spread

Ingredients

  • 240 g cooked chickpeas (1x 400g can, drained and rinsed)
  • 1 clove garlic peeled and crushed. More to taste.
  • 1 tbsp tahini
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • salt and pepper to taste
  • water to thin
UK Measurements - US Measurements

Instructions

  • Pulse the chickpeas, tahini, lemon juice and garlic in a food processor or with a stick blender.
  • Add oil slowly and process until combined and you are happy with the texture.
  • Add salt and pepper to taste.
  • Add a tablespoon or two of water to thin if necessary.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 85kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg