Homemade hummus is great because you can reduce the amount of olive oil and tahini, making it lower in fat and calories. Since this recipe has a lot less fat than store-bought hummus, we calculate the Portion Fix containers differently. A ¼ cup serving of this recipe uses only ½ of a precious yellow and 1½ tsp instead of 1 blue container (which means you can save that blue container for avocado, nuts, or cheese!).
This authentic Homemade Hummus is made with chickpeas, EVOO, sea salt, ground paprika, fresh garlic, fresh lemon juice, and of course tahini.
- 1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
- ¼ cup fresh lemon juice
- 1 Tbsp. extra-virgin olive oil
- 4 cloves garlic, coarsely chopped
- ¼ cup tahini (sesame butter)
- Sea salt (or Himalayan salt) (to taste; optional)
- Ground paprika (for garnish; optional)
Place chickpeas, lemon juice, oil, and garlic in food processor or blender and pulse until chickpeas are mashed.
Add tahini; pulse for 1 minute. If hummus is too thick, add some of the reserved chickpea liquid. Add salt, if desired.
Garnish with paprika, if desired.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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