Quick and creamy hummus. This classic hummus recipe is so good you’ll never want to buy store bought hummus again. It uses fresh lemon, garlic, tahini and its gluten-free and vegan! Get the full recipe below!

Happy Eating,

Chef Julie 

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5 from 1 vote

Hummus Recipe

Prep Time10 mins
Total Time10 mins
Course: dip
Servings: 1.5 Cups
Calories: 507kcal

Special Equipment

  • Small food processor or blender
  • Colander or strainer


  • 2 - 15oz Cans Garbanzo beans (AKA Chickpeas), drained and rinsed
  • 2-3 Each Garlic cloves sliced
  • ¼ Cup Parsley or fresh herb of choice, stems removed (optional)
  • 2-3 Tbsp. Fresh lemon juice (about ½-1 each)
  • 2 Tbsp. Tahini
  • To Taste Salt and pepper
  • 2-3 Tbsp.  Extra Virgin Olive Oil
  • ¼ tsp. Paprika (optional to garnish)


  • Prep the beans. Drain and rinse them then set aside.  Prep the garlic, parsley and lemon if using.
  • Add all the ingredients to the food processor plus ¼ cup of water and process until smooth.
  • a. If it’s having a hard time processing, then add 1-2 more Tbsp of water or lemon juice.
  • Taste and adjust seasonings. It may need a touch more salt, pepper or lemon juice.
  • Plate in a bowl and smooth with the back end on a spoon. Drizzle the top with more olive oil and sprinkle a little paprika and fresh herbs on top if desired.
  • Enjoy right away or store in the fridge for up to 2 weeks.
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  • Mix-ins that go great with this recipe: Grilled artichokes, sun dried tomatoes, kalamata olives, or fresh herbs like basil, cilantro or rosemary. 
  • Serving for a party appetizer: Prep it ahead. When ready to serve plate in a bowl, smooth the top with a spoon. Drizzle with Extra Virgin olive oil and top with fresh herbs and paprika if desired. 
  • For individual meal prep or an easy snack: Use smaller 1 cup meal prep containers. (Great for portion control!)
For Gluten-Free: Serve with tortilla chips or vegetable crudite (baby carrots, celery, bell peppers, etc.)


Calories: 507kcal