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Homemade Hummus

Healthy snacks can be a challenge. A good mix of your macronutrients (protein, carbohydrates and fat) can help you feel satisfied in the moment and stay full longer. Hummus paired with veggies is a wonderful option, but if you’re trying to stay away from the packaged stuff – or can’t find a flavor that tickles your tastebuds, we can help!

“Making hummus at home is super-easy – all you need is a food processor!” says Jenny Pitcher, a certified health and wellness coach and registered dietitian nutritionist at OhioHealth  “It’s worth the little extra time required, because it tastes way better than store-bought and you control what goes in it!” This recipe makes enough for a crowd, so it’s a nice option paired with veggies for a BBQ, picnic or tailgate!

Homemade Hummus


  •  5 tablespoons water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons tahini (roasted sesame seed paste)
  • 3 tablespoons olive oil (plus 1-2 tablespoons for drizzling over top when done, optional)
  • 1/2 teaspoon salt
  • 2 (15-oz) cans chickpeas (garbanzo beans), rinsed and drained
  • 1 clove garlic, crushed
  • 1/2 teaspoon paprika or Aleppo pepper (optional)


  1. Place all ingredients, except for paprika or pepper, in food processor and process until smooth. Add more olive oil into food processor for your desired consistency.
  2. Sprinkle paprika or pepper on top and serve with cut-up vegetables (like cucumber, bell pepper, zucchini, celery, carrot, beet, or tomato).

Print the Homemade Hummus recipe.

Recipe by Jenny Pitcher, RDN, LD, CHWC 

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