Easy Homemade Hummus

Homemade hummus is worth the effort and it freezes great! Most hummus you find in the stores contain the toxic oils and emulsifiers that are not needed. I challenge you to make your own in bulk, freeze portions and take a container out each week.


1 1/2 cups organic dry chickpeas
1/4 cup fresh lemon juice, 1 large lemon
1/4 cup organic tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2-3 tablespoons water
Dash ground paprika for serving

Soak your chickpeas overnight in water. Next day rinse, cover with water and Insta-pot (or cook on stove-top) them for 25 min. Strain and pour into your food processor or blender. Add all ingredients and BLEND until the hummus is creamy and delicious. Taste and add seasonings to your liking.

Store in a glass container in your fridge. If you double or triple the recipe pour the hummus into a glass container, put a piece of parchment paper on top & freeze. Thaw on counter-top and store in fridge.

Amy Approved Fitness
Certified Personal Trainer
Lean, Fit, Confident, Strong

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