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Homemade Mediterranean Hummus

Homemade Mediterranean Hummus

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.
Course Appetizer
Cuisine Mediterranean
Keyword Mediterranean Hummus, Mediterranean Hummus Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 139kcal


  • 1 14 oz. can of chickpeas, drained and rinsed
  • 3 tablespoons of lemon juice freshly squeezed
  • 1/4 cup water
  • 1/3 cup tahini paste
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon cumin
  • Pinch of cayenne pepper
  • Pinch of black pepper
  • 1/2 teaspoon salt
  • 2 small cloves of garlic minced
  • 2 tablespoons flat leaf parsley finely chopped
  • 1- tablespoon pine nuts toasted
  • 2 tablespoon black olive pitted


  • In a small bowl, combine the lemon juice and water.
  • In a seperate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
  • Reserve 2 tablespoons of chickpeas as a garnish.
  • Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice/water mixture, cumin, garlic, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
  • While the food processor is running, slowly (in a steady stream) pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy, 30-40 seconds.
  • Transfer the hummus on a plate and sprinkle it with chopped parsley, pine nuts, olives, and reserved chickpeas.
  • Serve it with pita chips or toasted bread.


Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg