Homemade Hummus
Why pay a premium for hummus when you can whip it up at home in minutes and enjoy it fresh? With chickpeas, tahini, fresh garlic and a squeeze of lemon, you'll create a creamy dip that's a hit at any barbecue. This recipe needs no special skills and just a stick blender. Add a few olives on the side and your Middle Eastern spread is complete.
Ingredients
- 1 tin chickpeas, 400 g drained weight
- 2 cloves garlic
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 3 tbsp water
- 4 tbsp tahini, sesame paste
- salt
- 0.5 tsp ground cumin
- 1 tsp sweet paprika
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 210 kcal | 840 kcal |
| Carbohydrates | 14 g | 56 g |
| Protein | 7 g | 28 g |
| Fat | 13 g | 52 g |
| Fibre | 4 g | 16 g |
| of which sugar | 1 g | 4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Tip the chickpeas into a sieve, drain and rinse thoroughly.
- Put the chickpeas into a tall container. Peel the garlic, roughly chop and add.
- Add the olive oil, lemon juice, tahini, water and salt. Blend everything with a stick blender until smooth and creamy.
- Season the hummus with cumin, sweet paprika and a little more salt to taste. Olives make a wonderful accompaniment.
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Nutrition facts per serving (estimate)
| Calories | 210 kcal |
|---|---|
| Carbohydrates | 14 g |
| Protein | 7 g |
| Fat | 13 g |
| Fibre | 4 g |
| of which sugar | 1 g |
Frequently asked questions
How long does homemade hummus keep?
Stored covered in an airtight container in the fridge, hummus will keep for about 3 to 4 days.
Can I use something instead of tahini?
Tahini gives hummus its signature flavour. If you don't have any to hand you can leave it out, though the result will taste noticeably milder.
Is this hummus recipe vegan?
Yes, all the ingredients are plant-based, so the recipe is completely vegan.
What goes best with hummus?
Hummus is delicious with olives, flatbread, veggie sticks or served as a side at a barbecue.
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