How-To Make Hummus (Video)

If you came into my kitchen and opened up my fridge I could just about guarantee that you would find some hummus in there!

It’s a staple around here.  We eat it often.

And although it’s not always homemade, every time I make it from scratch I’m always left thinking the same thought.

“Man, this is so easy! Why don’t I make hummus more often?!”

This recipe is packed with flavor and really rich.  It’s my fave but sometimes when I want to lighten it up a bit, I’ll cut back on the oil and/or tahini a bit and add in a little extra water.

Definitely not as rich but still packed with flavor.

Once you’ve got this base recipe down you can add in lots of different flavors and ingredients.  A few of my favorites are roasted peppers, artichokes, and kalamata olives (BUT not all together;)!

What about you?!  Have you ever tried making hummus before?!  What are some of your favorite flavors?!

Print Recipe

4.92 from 25 votes

Clean Eating Hummus

Course: DIET, DINNER, how-to, KITCHEN BASICS, snacks + starters

Cuisine: American, dairy free, gluten free, low carb + keto, nut free, vegan, vegetarian

Author: Dani Spies

Prep Time10 mins

Total Time10 mins

Servings: 8 servings

Calories: 99kcal

Ingredients

• 1 fat clove of garlic
• 15 oz. can of garbanzo beans drained and rinsed
• 1/4 cup tahini
• 3 tbsp. extra virgin olive oil
• 2 tbsp. lemon juice
• 2 tsp. ground cumin
• Fat pinch of Kosher salt
• 3-4 tbsp. of water

Instructions

• Place garlic clove in a food processor and pulse until broken down.
• Add garbanzo beans, tahini, extra virgin olive oil, lemon juice, cumin, and salt. Blend until well combined and you have a nice thick paste.
• Slowly blend in water until you find a nice light fluffy consistency. Enjoy!
• Makes about 1 cup.

Nutrition

Calories: 99kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1.7mg | Calcium: 22mg | Iron: 1.2mg