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!).
Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 10 servings, about ¼ cup each
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)
1. Place chickpeas, lemon juice, oil, and garlic in food processor or blender and pulse until chickpeas are mashed.
2. Add tahini; pulse for 1 minute. If hummus is too thick, add some of the reserved chickpea liquid. Add salt, if desired.
3. Garnish with paprika, if desired.
Nutritional Information (per serving):
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 110 mg
Carbohydrates: 9 g
Fiber: 3 g
Sugars: 1 g
Protein: 3 g
¼ Tuber/Legume Carb
Body Beast Portions
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