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+ servings
a bowl of homemade hummus with paprika on top

Mediterranean Hummus Recipe

Course: Appetizer, Condiment, Dip, Sauce, Snack
Cuisine: Mediterranean
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 168kcal
Author: Emily
Once you make this Mediterranean Hummus Recipe you will never buy store-bought again!
Print Recipe


  • 1 15 ounce can garbanzo beans, rinsed and drained
  • 2 cloves garlic, minced
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons tahini sauce
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • paprika for garnish (optional)


  • Rinse and drain the garbanzo beans and place them in the bowl of a food processor.
  • Add the lemon juice, garlic, olive oil, and tahini. Pulse and puree until smooth. Add salt and pepper and continue to process. Taste for seasoning and more of anything that is needed. For a thinner, smoother hummus, add water or more tahini, a little at a time until you reach your desired consistency.
  • Serve the hummus with a drizzle of olive oil and a sprinkle of paprika if desired. Store any leftovers in an airtight container in the refrigerator for up to a week.


Different Ways to Customize Your Homemade Hummus

The best thing about making your own hummus is that you can add or omit anything you want. Love garlic? Add more or roast some and add it as a topping. Don't love paprika? Skip it. Want a creamier texture? Add more tahini. Once you have the base of this recipe, you can make it your own!

How to Store Homemade Hummus

Store your homemade hummus in a sealable container in the refrigerator. Homemade hummus will last 3-4 days in the fridge.

Can you Freeze Hummus?

Yes, you can freeze hummus for 3-4 months in a sealable freezer-safe container. The best way to defrost hummus is to place it in the fridge overnight to thaw.


Serving: 1serving | Calories: 168kcal | Carbohydrates: 19.4g | Protein: 7g | Fat: 9.9g | Saturated Fat: 0.9g | Sodium: 13mg | Potassium: 22mg | Fiber: 5.9g | Sugar: 0.2g | Calcium: 46mg | Iron: 2mg