Homemade Hummus Recipe

Before turning vegan, hummus was one item that always in my fridge. Since turning vegan, nothing has changed as I have hummus every single day without fail. I always used to buy shop bought hummus, until I realised how quick and easy it was to make myself at home! It may look boring, but that mixture of ingredients creates the perfect dip for pitta bread, carrot sticks or even in sandwiches and wraps. Not only is hummus delicious, it is also packed with nutrients and has been linked to many impressive health and nutritional benefits.

Where did Hummus come from?

Well no one really knows for sure. There’s a lot of debate surrounding the claim to hummus, rightfully so considering how great it is. Based on historical information, it is likely that hummus originated from Egypt. The word hummus even means chickpea in Arabic! Many Greeks also claim that hummus originated from Greece. The Greeks and Egyptians were trade partners for years on end, which may explain why many of the foods in Greek and Arab cuisine are similar. Does it really matter where it came from? All I care about, it’s delicious, easy to make and healthy! Win, win & win!

So how is Hummus Healthy?

People who followed a “healthful,” plant-based diet that regularly included legumes like chickpeas were less likely to gain weight over a four-year period than individuals who followed an “unhealthful,” plant-based diet that included more heavily-processed foods such as refined grains and sugary drinks, a recent study in the American Journal of Clinical Nutrition found.

Hummus is a great source for plant based protein. Hummus contains chickpeas, olive oil and tahini, which are proven to have anti-inflammatory properties. Chickpeas also have a low glycemic index, so hummus is slowly digested, causing a slower and more balanced rise and fall in blood sugar levels. In addition to protein and fiber, chickpeas pack a wealth of other key nutrients like folate, iron, potassium, and manganese.  Finally, hummus is also allergy free – nut, dairy and gluten free! Hummus is for everyone.

homemade hummus

How much Hummus should I eat?

It is so easy to eat hummus, which can be dangerous as the calories do add up as with any food. When you make a batch, I recommend pre-portioning the hummus into smaller containers to help you portion control. Instead of always having hummus with pitta bread chips, try to serve with vegetables instead. My favourites are carrots, celery, cucumber and even radishes.

Here’s my quick, simple 7 ingredient delicious homemade hummus recipe:

Homemade Hummus

Course: Side Dish
Keyword: homemadehummus, hummus, hummusathome, hummusfromscratch, hummushelp
Servings: 2 People


  • 2 can Chickpeas
  • tbsp Olive oil
  • 2 cloves Garlic
  • 3 tbsp Tahini
  • 1 tbsp Freshly squeezed lemon
  • 1 tsp Black pepper
  • 1 tsp Salt


  • Drain and rinse chickpeas
  • Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor
  • Blend the hummus until it is smooth – This could take up to 5 minutes
  • Taste and add more of any of the ingredients to taste. If your hummus is too stiff, add some of the drained chickpea liquid or extra tahini and blend again
  • Pour the hummus into a bowl and serve.

There are plenty of great brands out there for hummus, but making your own hummus couldn’t be easier. I hope you enjoyed my homemade hummus recipe and let me know in the comments how you found it.

Still hungry, go check out my mac and cheese recipe!

Ami x

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