Classic Hummus

1 Review
From the EatingWell Kitchen

It's easy to make hummus at home with just a few pantry items. Serve drizzled with your best-quality extra-virgin olive oil and chopped parsley. Mop it up with warm whole-wheat pita bread or cut-up vegetables.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 clove garlic, smashed and peeled
  • 1 15-ounce can chickpeas, rinsed
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon tahini (see Note)
  • 1/2 teaspoon salt

Preparation

  • Active

  • Ready In

  1. With the motor running, drop garlic through the feed tube of a food processor fitted with a steel blade attachment; process until finely minced. Scrape down the sides of the workbowl and add chickpeas, lemon juice, oil, tahini and salt. Process until completely smooth, stopping to scrape down the sides as necessary, 1 to 2 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 5 days.
  • Note: Tahini is a thick paste of ground sesame seeds. Look for it at large supermarkets in the Middle Eastern section or near other nut butters.

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 144 calories; 9 g fat(1 g sat); 2 g fiber; 13 g carbohydrates; 3 g protein; 40 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 15 IU vitamin A; 5 mg vitamin C; 22 mg calcium; 1 mg iron; 298 mg sodium; 113 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 fat

Reviews 1

July 26, 2014
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By: EatingWell User
I've never liked my own hummus and I've finally broken through that problem with this recipe! I stuck to the measurements and used the juice, pulp and zest of 1/2 a lemon. Yum!

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