Homemade Hummus Calories

Homemade Hummus is typically made from chickpeas, tahini, lemon juice, garlic, and olive oil. The ingredients are blended into a dip, then often served with a drizzle of olive oil and toppings such as paprika or whole chickpeas.

Homemade Hummus usually keeps for 3–4 days in the refrigerator in a clean, airtight container. Serve it with a clean spoon and return it promptly to the fridge; discard it if you notice mold or an unusual smell.

Yes, you can freeze Homemade Hummus in an airtight container. Its texture may become grainy or separate after thawing, so stir it well or briefly blend it again; thaw it in the refrigerator rather than on the counter.

Yes, Homemade Hummus can be made without tahini, though it will lack tahini’s distinctive sesame flavor and richness. Blend the chickpeas with lemon, garlic, and olive oil, adding a little cold water if needed for a smooth dip.

Either canned or dried chickpeas work for Homemade Hummus. Dried chickpeas must be soaked and cooked until very tender, while canned chickpeas are a convenient shortcut; drain and rinse them before blending.

Homemade Hummus can taste bitter if the tahini or olive oil is bitter, or if too much raw garlic is used. Taste the tahini first, then add the ingredients gradually; extra chickpeas and lemon can help balance an overly strong batch.

Homemade Hummus pairs well with pita, flatbread, crackers, and raw vegetables such as cucumber or carrots. It also works as a sandwich spread or a dip alongside falafel and roasted vegetables.

Homemade Hummus is usually served chilled or at room temperature, though some regional styles are served warm. If you warm it, do so gently and add the olive oil and toppings just before serving.

Homemade Hummus is often too thick when the chickpeas are dry or the mixture has not been blended long enough. Add cold water, a spoonful at a time, while blending until it reaches a smooth, scoopable consistency.