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Hummus Recipe

Feeling guilty about eating various unhealthy dips? You shouldn’t be. Try this hummus recipe instead. We can assure you it is one of the healthiest, tastiest dips that you will ever have!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dip, Side Dish
Cuisine: Middle East
Keyword: best hummus recipe, homemade hummus, hummus, hummus recipe, hummus recipes
Servings: 4 servings
Calories: 248kcal
Author: Luna Regina


  • 1 cup canned chickpeas
  • 2 tsp garlic 1-2 cloves
  • 2 tbsp lemon juice
  • 1/4 cup tahini paste
  • 4 tbsp water cold
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 2 1/2 tbsp extra-virgin olive oil
  • 4 oz carrot cut into sticks
  • 5 oz celery cut into sticks
  • 1/4 tsp paprika
  • 1 tbsp parsley


  • Drain canned chickpeas and rinse them well under cold water.
  • Boil the chickpeas for 20 minutes for an extra luscious texture. They should be squishable between the thumb and index finger. Leave to cool down.
  • Add garlic to a food processor along with lemon juice and blend for 2 minutes straight. There should be tiny particles instead of big chunks of garlic.
  • Add tahini paste and cold water, and blitz until smooth. It’s important to use cold water, because it’ll add extra smoothness to the final product.
  • Add chickpeas, cumin and salt, and blend for 5 minutes. Occasionally scrape down the sides to make sure it’s lump-free.
  • Gradually add oil while it’s blending so in the end, it becomes lusciously smooth. If your food processor doesn’t come with a feeding tube, add one tablespoon of oil at a time, blend, and repeat until no oil is left.
  • Sprinkle with paprika and parsley for garnish. Serve with carrots and celery sticks.


Serving: 1serving | Calories: 248kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 258mg | Potassium: 223mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5041IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg