Hummus is one of the healthiest appetizers or snacks. It’s high in protein, low in saturated fat and for those who need it, it’s also gluten-free.

It should definitely be a staple of a healthyvore healthy menu.

And with the amount of hummus we eat in our home, a homemade recipe was needed!

This is one of my favorites, because it’s so easy to make. It takes a bit of time if you decide to do it from scratch. I do not like to use canned anything and I prefer to soak and boil my own beans. Here are some tips on that from a previous post.

If you are pressed by time, you can use the canned version, but keep in mind they are very high in sodium.

If you don’t want to use canned chickpeas, BUT you also have no time to soak, here are two tricks that I use.

1. If you forgot to soak the chickpeas overnight, add 1 tablespoon of baking soda to the bowl where you soak your beans. They will be ready to cook in 30 minutes. No overnight required.

2. If you are REALLY pressed by time, and can’t wait even for those 30 minutes, or the 45 minutes it takes for the chickpeas to boil, use dry lentil (red lentils boils in record time). It you completely eliminate the soaking time and you cut down the cook time in half.

Another reason I love this recipe is the fact that it’s so versatile. I like to add olives or roasted red pepper to make flavor variations. Or I skip the garlic all together and just keep it simple. It’s really up to you!

In the picture below you can see both the garlic and the olive hummus.


To make the olive hummus, I added 6 green olives and 6 black olives when I added the lemon juice. I also needed a lot less salt, so if you choose to go with this variation, keep that in mind. Start with a 1/4 teaspoon first and then taste if you need to add more.

But no more teasing. Here is the recipe.  Bon Appetit!

Homemade Creamy Hummus
Recipe type: Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ cup dry chickpeas (soaked overnight)
  • ⅓ cup water (from the water the chickpeas have boiled in)
  • 1 Tablespoon tahini (sesame paste)
  • 1 garlic clove
  • 1 lemon (juiced)
  • salt to taste
  • 1 teaspoon olive oil to garnish (optional)
  1. Boil chickpeas until soft (about 30-45 minutes). I prefer not to use canned foods, but if you need to save time you can use a large can of already boiled chickpeas.
  2. Once they are boiled, set aside ⅓ cup of water and discard the rest.
  3. Let the chickpeas cool down for 10 minutes, then add them to a blender or food processor.
  4. Add the water, tahini, and garlic and pulse on high for 2-3 minutes until it is blended well.
  5. Add the lemon juice and pulse another 30 seconds.
  6. Taste and then season with ½ teaspoon salt (you can add more later if you want).
  7. Transfer to a bowl and garnish with parsley and olive oil.
  8. Serve on pita, in sandwiches or as an appetizer next to a crudite platter.
Nutrition Information
Serving size: 19g Calories: 42 Fat: 1.6g Saturated fat: 0g Carbohydrates: 5.4g Sugar: 0.9g Sodium: 101mg Fiber: 1.6g Protein: 1.9g Cholesterol: 0mg