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4.56 from 9 votes

Base Hummus Recipe

A homemade take on a classic dip
Prep Time15 mins
Total Time15 mins
Course: Dip
Cuisine: Mediterranean
Servings: 6 cups
Calories: 562kcal



  • Add the chickpeas, tahini, almond butter and lemon juice to the bowl of a food processor. Puree the mixture until smooth, scraping down the sides if necessary. Add 2/3 up water and puree until smooth. With the machine running stream in the olive oil until smooth and creamy. I like to let my machine run a good 5-10 minutes (scraping down the sides once or twice) to insure a really smooth and creamy hummus. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper.
  • To make roasted garlic hummus, remove all but 2 cups of hummus. Add 4-6 cloves roasted garlic and puree 3-4 minutes or until smooth.


*You can free the hummus in an airtight container for up to 4 months. Thaw overnight in the fridge.


Calories: 562kcal | Carbohydrates: 25g | Protein: 13g | Fat: 48g | Saturated Fat: 5g | Sodium: 362mg | Potassium: 437mg | Fiber: 8g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 3.2mg