Healthy Homemade Classic Hummus

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If your goal is to improve your homemade hummus game, you clicked on the right recipe. Hummus seems difficulty to make, if you don’t know much about food. In reality, it’s one of the simplest dips you can make, as long as you have a good blender or food processor. This recipe is quick and easy to make, but it definitely does not lack in the flavor department. The aromatic cumin and creamy tahini meld with the fragrant garlic to create the creamiest, delectable hummus. It goes great with carrot sticks, celery sticks, bell pepper sticks, or pita chips, which you can enjoy as long as you are not cleansing. Well, the hummus isn’t cleanse-approved either! Just don’t go crazy with the chips because they’ll rack up calories and sodium in no time.

Speaking of sodium in no time, most store bought hummus varieties contain excess sodium, averaging about 150 milligrams per serving. That doesn’t mean the entire container has 150mg of sodium. In fact, it’s very easy to eat one serving in a matter of a couple dips! That’s why we recommend this homemade hummus recipe. It’s wonderfully creamy and boasts bold flavors. If you feel like getting fancy and spending the time to roast the garlic before hand, that will only enhance this dip. Please note that roasted garlic is not required to make this dip. Lastly, when you purchase the canned chickpeas, opt for the can that is sodium-free. If you can’t find one without added sodium, choose the can with reduced sodium content.

Healthy Homemade Classic Hummus
  • Prep Time:10m
  • Total Time:10m


  • 1/3 c tahini
  • 3 tbsp. filtered water, or more if needed
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. ground cumin
  • 3/4 tsp. sea salt
  • 2 cloves garlic, peeled and minced
  • juice of 1 lemon
  • 1 (15 ounce can) low-sodium chickpeas, rinsed and drained
  • pinch of paprika (optional topping)


  1. Add the tahini water, olive oil, cumin, sea salt, garlic, and lemon to a food processor and blend until smooth.
  2. Stop blending and pour in the rinsed and drained chickpeas. Blend until smooth, scraping down the sides as needed to ensure that all the ingredients are thoroughly blended.
  3. Taste the hummus and season as necessary.
  4. Spoon the hummus into a bowl and sprinkle with a pinch of paprika for presentation. Enjoy with fresh vegetable sticks.
  5. Leftover hummus will keep fresh in an airtight container in the fridge for up to three days.
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