Classic Hummus

Time

5-10 Min

Serves

8

Published May 5, 2025 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

Today we are making the classic hummus. Hummus is very inexpensive and easy to make. Canned chickpeas, tahini, garlic, lemon juice and olive oil are processed together in a food processor to produce a creamy and super tasty dip. A food processor is key to blend these ingredients nicely. A high speed blender just simply doesn’t cut it.

I love hummus. It’ s a wonderful dip for veggies and an excellent spread for sandwiches. You can buy hummus in pretty much every grocery store, but making it yourself is quite simple (if you have a food processor) and much cheaper than buying in store. While hummus would be considered a healthy purchase at the grocery store, factory made hummus is usually made with preservatives and pro-inflammatory,  soybean oil or canola oil. For good health, these oils should be avoided.

I hope you enjoy this beautiful hummus.

Gluten free, grain free, plant-based (vegan), healthy carbs, no sugar or bad fats.

For other great dip ideas, check out these other recipes:

Dill Pickle Hummus

Spicy Vegan Cashew Queso

Arugula & Pumpkin Seed Pesto (nut & dairy free)

Low Carb Carrot Roasted Hummus

Spinach Basil Pesto

Ranch Dip/ Dressing

 

 

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Why you will LOVE this Classic Hummus

 

  • Inexpensive and easy to make!

 

  • This hummus is creamy with a subtle hint of cumin.

 

  • A tasty dip to eat with veggies or as a spread on a sandwich

 

  • This hummus is healthy- there are no seed oils or preservatives (like store bought versions)

 

  • Gluten free, grain free, vegan/plant-based, sugar free, no refined carbs or oils

 

  • Even kids will like this healthy recipe

How to Store Leftover Hummus?

Store leftovers in a tight glass container. Must be refrigerated. Should be eaten within a 5-7 days for best taste.


Classic Hummus

Make your own hummus to avoid seed oils and preservatives in store bought versions. Hummus is super easy and inexpensive to make at home!
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Course: Appetizer, Snack
Cuisine: dairy free, gluten free
Keyword: Dr Stephanies Kitchen, healthy snacks, hummus
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 242kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large food processor

Ingredients

  • 540 mL can (19 fl oz) chickpeas; about 1 3/4 cup drained and rinsed
  • 1/3 cup runny tahini
  • 1 lemon juiced
  • 1 clove garlic
  • 1/4 tsp sea salt
  • 1 tsp cumin
  • 1/4 cup olive oil
  • 2-4 tbsp water
  • 1/4 tsp smoked or regular paprika sprinkled on top

Instructions

  • In a food processor, blend chickpeas, tahini, lemon juice, garlic, sea salt, and cumin until smooth and creamy.
  • With the food processor running, drizzle in the olive oil and the water until the hummus looks smooth.
  • Scrape the sides as needed.
  • Taste and adjust as needed. Add more salt, lemon or olive oil as needed. Add more water for a lighter texture.
  • Makes about 2.5 cups

Nutrition

Serving: 8g | Calories: 242kcal | Carbohydrates: 20.7g | Protein: 7.3g | Fat: 15.3g | Saturated Fat: 2g | Sodium: 354mg | Potassium: 40.2mg | Fiber: 0.7g
Tried this recipe?Mention @drstephanieskitchen or tag #drstephanieskitchen!

Ranch Dip / Dressing

Spicy Cashew Queso

Low Carb Roasted Carrot Hummus

I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.

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