Easy Homemade Hummus Recipe: Simple, Healthy & Delicious Dip
This hummus recipe is easy to make, packed with nutrients, and full of flavour. Perfect as a healthy snack, dip, or spread, it’s a versatile dish you can whip up in minutes. With just a few simple ingredients, you'll create a creamy, delicious hummus that’s even better than store-bought!
Is Hummus High in Protein?
Yes! Hummus is a good source of plant-based protein, thanks to its main ingredient—chickpeas. A typical serving (about 2 tablespoons) contains 2-3 grams of protein. While not as high in protein as some other plant-based foods like lentils or tofu, it’s a nutritious addition to a high-protein diet, especially for vegans and vegetarians.
How to Make Hummus Higher in Protein:
✔ Add tahini – It provides extra protein and healthy fats.
✔ Blend in Greek yogurt – A great option if you're not vegan.
✔ Use white beans or edamame – Mixing chickpeas with these can boost protein content.
✔ Sprinkle hemp or chia seeds – They add extra protein and omega-3s.
Is homemade hummus healthy?
Homemade hummus is healthy due to its high fibre content, which promotes fullness and gut health. The starch in chickpeas aids in weight management, and their low glycemic index supports blood sugar control, making hummus a great option for managing diabetes and a healthy gut.
Ingredients
- Chickpeas, pre-cooked drained pkt/can – 380g
- Aqua-faba (liquid from chickpeas) or water – 2-3 tb
- Lemon juice – 50g (1/4 cup)
- Tahini – 50g (2.5 tbs)
- Minced garlic – 1 tsp or a small clove
- Olive oil – 2 tb
- Ground cumin – 1/2 ts
- Salt (optional)– 1/2 ts
- Paprika and or sumac sprinkled on top to serve if desired
Method
- Drain the aquafaba (chickpea liquid) and set it aside. I prefer to rinse the chickpeas, but this is optional.
- Add the chickpeas to a food processor or NutriBullet along with all the other ingredients. Blend until smooth, adding small amounts of the reserved aquafaba to adjust consistency if needed.
- Taste and adjust seasoning—add more lemon juice, olive oil, or spices to suit your preference.
- Store in a sealed container, but prevent it from drying out, drizzle a little olive oil over the top. Refrigerate for up to 4 days or freeze for up to 3 months. Ensure you don't overfill your container as you need to allow for expansion in the freezer.