Homemade Hummus: Healthy and delish Recipe

Well hello, friends! As a nutrition coach always on the hunt for tasty yet nourishing snacks, hummus is hands down one of my faves. Since I learned how to make it, I can’t wait to share my favorite and easy recipe for my flavorful homemade hummus today!

Hummus in a bowl

I’ll hold nothing back in this post as I share my easy step-by-step method for creating hummus bliss in your kitchen. You’ll also get my pro blender tips to ditch the grainy texture for good.

Grab your food processor or blender because things are about to get saucy! Let’s start chickpea-ing things up!

What is hummus?

So what is hummus, you ask? Hummus is a Middle Eastern spread or dip made from chickpeas blended up all smooth and divine with tahini, lemon juice, olive oil, and spices. One bite of this goodness and you’ll be like OMG OBSESSED. The combo of fiber-rich chickpeas, healthy fats from olive oil and tahini, and bright flavor from the lemon make hummus an absolute superstar snack in my book!

We haven’t even gotten to the best part though…you can WHIP THIS STUFF UP at home with just a few simple ingredients and a couple minutes!

You can use the freshest, highest-quality ingredients when you make hummus yourself. I’m talking plump chickpeas cooked to perfect tenderness, smooth and creamy tahini straight from the tub, fragrant olive oil, zingy lemon juice, and fresh garlic. You can taste the love in every bite!

And don’t even get me started on being able to customize the flavors to your taste with endless combos of spices and mix-ins. We’ve got options, baby!

Dry chickpeas in a bowl
Image by: Janis Pavulans

Ingredients and Their Benefits

Homemade hummus is one of my favorite ways of cooking chickpeas. It makes such a great snack and a healthy and vegan source of protein.

Ingridients for hummus on a wooden board


These awesome legumes, also known as garbanzo beans pack a protein and fiber punch to keep you full and give hummus its thick, luscious texture. They also have iron, magnesium, and folate…and, they taste amazing!

Chickpeas pack nearly 19 grams of protein and 13 grams of fiber per 100 g for metabolic and gut health.


This earthy sesame seed paste takes hummus from meh to WOAH. Tahini is a good source of copper, a trace mineral essential for iron absorption, blood clot formation, and blood pressure It adds creaminess and heart-healthy fats so you can dip to your heart’s content!

Extra virgin Olive oil

Olive oil is rich in healthy monosaturated fats and many antioxidants and is protective against heart diseases. And much much more…

I go for the extra virgin olive oil that is cold-pressed and comes from the origin of making it—a dose of those fabulous monounsaturated fats. Plus a nice drizzle on top never hurt anybody!

Lemon juice

No hummus is complete without a squeeze of tangy lemon to liven things up! That vitamin C adds a welcome zing.

Fresh garlic

This aromatic veggie ramps up the flavor and gives your immune system a high five. Win-win!

Salt, Black pepper, cumin, red paprika

Cumin, paprika, salt, and pepper tie everything together for maximum flavor and health benefits too.

Aquafaba (Chickpea stock)

Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn’t only made from chickpeas. It can be made of liquid from any legume can or legume cooking process.

My homemade hummus recipe nourishes your body with every tasty bite. When I say this smooth, creamy dip is one of my fave snacks, I truly mean it’s a nutritional powerhouse that keeps me fueled for hours! Now the real question is salted or spiced hummus today?

homemade hummus: Step-by-step

Now let’s get started! I promise you, this recipe is easy and so delicious!

Soak dry chickpeas overnight

Prepare your dry chickpeas.

Dry chickpeas in a bowl

Soak chickpeas in a bowl and cover with cold water.

Pouring water into a bowl

Leave soaked chickpeas overnight.

Soaked chickpeas in a bowl

Drain the chickpeas

Drain your chickpeas into the colander.

Draining chickpeas

Pot time

Transfer chickpeas to a pot and cover them with enough cold water.

Putting chickpeas in a pot
Covering chickpeas in a pot with water

Put them on the stove and let them boil.

Pot on a stove

Bring to boil

Boil, then reduce heat and simmer for 2-3 hours until very soft.

Simmering chickpeas in a pot

When ready drain, reserving aquafaba liquid from the pot.

Prepare other ingredients

Prepare the rest of the ingredients: peel the garlic, mix your spices, and squeeze some lemon juice. Don’t forget about the tahini sauce and olive oil.

Ingridients for hummus on a wooden board

Blending time

Squeeze lemon juice, add tahini sauce, olive oil, garlic, spices, and aquafaba (chickpea stock).

Gradually add chickpeas and mix all

Chickpeas in the blender

Blend until you have a creamy and smooth texture

Smooth hummus in the blender


Putting hummus into a container

Transfer hummus to an airtight container. Refrigerate 1+ hour before serving to allow flavors to develop. You can store your homemade hummus for up to 3 days in an airtight container in the fridge.

Hummus in the container

Time to serve

Garnish with olive oil and coriander and enjoy your healthy and delicious result!

Hummus in a bowl

Homemade Hummus: easy recipe

Now you can dive into the recipe and create your perfect homemade hummus! Creamy, easy and so healthy!

Homemade Hummus

Recipe by Ksenija PecerskaCourse: Snacks, LunchCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking timeminutes




  • 350 g Chickpeas

  • 100 g or more Chickpea stock/liquid (aquafaba)

  • 50 ml Lemon juice

  • 0.20 g of garlic

  • Salt and pepper to taste

  • 50 g Olive oil

  • 60 g Tahini


  • Turn the blender on high for 30 seconds and use the tamper to push the hummus into the blades. Add more chickpea liquid for a softer hummus.
  • Add all the ingredients to a high-powered blender and secure the lid. I recommend saving some liquid and adding it eventually.
  • Place hummus in a serving bowl and garnish with fresh cilantro and parsley.
  • You can store hummus in an air-tight container in the fridge for up to 5 days.


  • Calories counted for 100 grams of Hummus.


While the classic combination of chickpeas, tahini, olive oil, lemon juice, garlic, and seasoning forms the base, introducing red kidney beans as an alternative to chickpeas offers a unique twist, infusing the hummus with a different texture and taste profile.

Furthermore, the addition of various spices and herbs can elevate the hummus to new culinary heights. Consider experimenting with cumin, and smoked paprika, or incorporate fresh herbs like cilantro or parsley for a burst of freshness. Each variation not only introduces a new flavor dimension but also allows for personalization to suit individual palates. Whether sticking to the classic or venturing into new territories with beans and spices, this hummus recipe serves as a versatile foundation for creative culinary expression.

What goes well with hummus?

What doesn’t? Hummus can be served with a lot of delicious things try it:

  • As a dip for veggies
  • Spread on a yummy sourdough bread or pita bread
  • Sandwiches instead of cheese or spread
  • Make it into falafel
  • With your morning eggs

Whap up

And there you have it – my complete guide to whipping up the creamiest hummus from the comfort of your kitchen! I walked you through my step-by-step methods for an easy and flavourful homemade recipe!

Enjoy this protein-and-fiber-loaded snack solo with fresh veggies or as a unique party dip that never disappoints. Now dip on!

Dry chickpeas in a bowl

If you enjoyed this simple recipe, check out my other recipes for a healthy boost! Also, I was hoping you could read my post on how to meal prep for 2 people! Have a great week and remember, one bite at a time, and I see you soon!

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