# Homemade Hummus

> Classic blender hummus with olive, roasted red pepper, and sun-dried tomato variants.

Recipe page: https://goodguteats.com/recipes/homemade-hummus/

- Makes: 8 servings, 1/4 cup each
- Category: Staple
- Cuisine: Mediterranean
- Versions: Classic, Kalamata Olive, Roasted Red Pepper, Sun-Dried Tomato

## Classic

Total time: ~8m.

### Nutrition

Per serving, estimated from the ingredients: 118 calories, 4 g protein, 9 g carbs, 7 g fat, 3 g fiber.

### Ingredients (for 8 servings)

- 2 tbsp Lemon Juice
  - Tip: Fresh lemon tastes brighter than bottled and keeps the dip from reading heavy.
- 1 clove Garlic
  - Swap: 1 tbsp Garlic-Infused Olive Oil
  - Swap: 1 clove Roasted Garlic
  - Tip: Resting garlic in lemon juice before blending softens the raw edge.
- Salt
- ¼ cup Tahini
  - Tip: Good tahini should pour and taste nutty, not bitter. Stir the jar before measuring.
- 1 can Canned Chickpeas
  - Tip: Use one 15 oz can, drained and rinsed. Double batch: use two cans and scale everything else 2x.
- 1 tbsp Extra Virgin Olive Oil
  - Tip: Use a good finishing oil here since it stays raw and its flavor comes through.

### Steps

1. Blend 2 T Lemon Juice, 1 clove Garlic, and ½ tsp Salt. (~1m)
2. Add ¼ C Tahini and 2 tablespoons cold water. (~1m)
3. Blend until pale and creamy. (~1m)
4. Add 1 can Canned Chickpeas and 1 T Extra Virgin Olive Oil. (~1m)
5. Blend smooth, adding cold water only if needed. (~2m)
6. Taste and adjust with lemon, salt, or cold water. (~1m)
7. Serve now, or refrigerate until ready. (~1m)

Use a food processor, high-speed blender, or strong immersion blender cup.

## Kalamata Olive

Total time: ~9m.

### Nutrition

Per serving, estimated from the ingredients: 128 calories, 4 g protein, 10 g carbs, 8 g fat, 3 g fiber.

### Ingredients (for 8 servings)

- 2 tbsp Lemon Juice
  - Tip: Fresh lemon tastes brighter than bottled and keeps the dip from reading heavy.
- 1 clove Garlic
  - Swap: 1 tbsp Garlic-Infused Olive Oil
  - Swap: 1 clove Roasted Garlic
  - Tip: Resting garlic in lemon juice before blending softens the raw edge.
- Salt
- ¼ cup Tahini
  - Tip: Good tahini should pour and taste nutty, not bitter. Stir the jar before measuring.
- 1 can Canned Chickpeas
  - Tip: Use one 15 oz can, drained and rinsed. Double batch: use two cans and scale everything else 2x.
- 1 tbsp Extra Virgin Olive Oil
  - Tip: Use a good finishing oil here since it stays raw and its flavor comes through.
- ½ cup Kalamata Black Olives
  - Tip: Drain well so the olive variant stays thick instead of briny-water loose.

### Steps

1. Blend 2 T Lemon Juice, 1 clove Garlic, and ½ tsp Salt. (~1m)
2. Add ¼ C Tahini and 2 tablespoons cold water. (~1m)
3. Blend until pale and creamy. (~1m)
4. Add 1 can Canned Chickpeas and 1 T Extra Virgin Olive Oil. (~1m)
5. Add ½ C Black Olives. (~1m)
6. Blend smooth, adding cold water only if needed. (~2m)
7. Taste and adjust with lemon, salt, or cold water. (~1m)
8. Serve now, or refrigerate until ready. (~1m)

Use a food processor, high-speed blender, or strong immersion blender cup.

## Roasted Red Pepper

Total time: ~9m.

### Nutrition

Per serving, estimated from the ingredients: 121 calories, 4 g protein, 10 g carbs, 7 g fat, 3 g fiber.

### Ingredients (for 8 servings)

- 2 tbsp Lemon Juice
  - Tip: Fresh lemon tastes brighter than bottled and keeps the dip from reading heavy.
- 1 clove Garlic
  - Swap: 1 tbsp Garlic-Infused Olive Oil
  - Swap: 1 clove Roasted Garlic
  - Tip: Resting garlic in lemon juice before blending softens the raw edge.
- Salt
- ¼ cup Tahini
  - Tip: Good tahini should pour and taste nutty, not bitter. Stir the jar before measuring.
- 1 can Canned Chickpeas
  - Tip: Use one 15 oz can, drained and rinsed. Double batch: use two cans and scale everything else 2x.
- 1 tbsp Extra Virgin Olive Oil
  - Tip: Use a good finishing oil here since it stays raw and its flavor comes through.
- ½ cup Roasted Red Bell Pepper
  - Tip: Pat jarred peppers dry first. Extra liquid makes hummus loose fast.

### Steps

1. Blend 2 T Lemon Juice, 1 clove Garlic, and ½ tsp Salt. (~1m)
2. Add ¼ C Tahini. (~1m)
3. Blend until pale and creamy. (~1m)
4. Add 1 can Canned Chickpeas and 1 T Extra Virgin Olive Oil. (~1m)
5. Add ½ C Red Bell Pepper. (~1m)
6. Blend smooth, adding cold water only if needed. (~2m)
7. Taste and adjust with lemon, salt, or cold water. (~1m)
8. Serve now, or refrigerate until ready. (~1m)

Use a food processor, high-speed blender, or strong immersion blender cup.

## Sun-Dried Tomato

Total time: ~9m.

### Nutrition

Per serving, estimated from the ingredients: 122 calories, 5 g protein, 10 g carbs, 8 g fat, 3 g fiber.

### Ingredients (for 8 servings)

- 2 tbsp Lemon Juice
  - Tip: Fresh lemon tastes brighter than bottled and keeps the dip from reading heavy.
- 1 clove Garlic
  - Swap: 1 tbsp Garlic-Infused Olive Oil
  - Swap: 1 clove Roasted Garlic
  - Tip: Resting garlic in lemon juice before blending softens the raw edge.
- Salt
- ¼ cup Tahini
  - Tip: Good tahini should pour and taste nutty, not bitter. Stir the jar before measuring.
- 1 can Canned Chickpeas
  - Tip: Use one 15 oz can, drained and rinsed. Double batch: use two cans and scale everything else 2x.
- 1 tbsp Extra Virgin Olive Oil
  - Tip: Use a good finishing oil here since it stays raw and its flavor comes through.
- ¼ cup Sun-Dried Tomatoes
  - Tip: Oil-packed or dry-packed both work; dry-packed tomatoes may need an extra splash of cold water.

### Steps

1. Blend 2 T Lemon Juice, 1 clove Garlic, and ½ tsp Salt. (~1m)
2. Add ¼ C Tahini and 2 tablespoons cold water. (~1m)
3. Blend until pale and creamy. (~1m)
4. Add 1 can Canned Chickpeas and 1 T Extra Virgin Olive Oil. (~1m)
5. Add ¼ C Sun-Dried Tomatoes. (~1m)
6. Blend smooth, adding cold water only if needed. (~2m)
7. Taste and adjust with lemon, salt, or cold water. (~1m)
8. Serve now, or refrigerate until ready. (~1m)

Use a food processor, high-speed blender, or strong immersion blender cup.

Recipes, not medical advice.