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Small Batch Hummus With Tahini

Ready in minutes, this small-batch hummus with tahini is your new go-to for a fresh, homemade snack just for one. This recipe guarantees a quick, satisfying spread with minimal ingredients and maximum flavor.

Transparent black bowl with hummus on a blue surface.

I love whipping up this hummus for a quick lunch or when I just need a light dinner. It’s the perfect fix when I’m hungry but don’t want any leftovers hanging around.

You’ll be surprised at how fast this hummus comes together—just 10 minutes with simple ingredients like chickpeas, tahini, olive oil, and lemon juice. Just blend everything until smooth.

So, go ahead and try making this tasty chickpea spread yourself. It’s quick, flavorful, and just right for a busy life.

🌟 Recipe Tips

  • Quality of Ingredients: Go for the best chickpeas, tahini, olive oil, and lemon juice I can find. Trust me, using organic chickpeas and fresh lemon juice makes a big difference.
  • Tahini Texture: Make sure your tahini is well-stirred and creamy to avoid gritty hummus. If it’s thick, it can throw off the texture.
  • Chickpea Prep: If you’re using canned chickpeas, rinse and drain them well. You can peel them for extra smoothness, but it’s not necessary if you’re in a hurry.
  • Balancing Flavors: Start with just a little lemon juice and garlic, then tweak it until you get the right mix of tangy and rich.
  • Blending Technique: Blend everything until it’s really smooth. If it seems too thick, loosen it up with some water or more olive oil.
  • Taste and Adjust: Always taste your hummus once it’s blended. Adjust the salt, and lemon juice, or add a dash of cumin or paprika if it needs it.

🥘 Ingredients & Substitutes

  • Chickpeas are a must in hummus because they add that nutty taste and good texture. If you’re out of chickpeas, no worries, just use white beans or green peas.
  • Tahini makes the hummus creamy and gives it that distinct taste. If I don’t have tahini, I sometimes use peanut butter or almond butter. It changes the flavor a bit but keeps it creamy and rich.
  • Olive oil. I like adding olive oil because it makes the hummus smooth and a little fruity. If I’m out of olive oil, I’ll use avocado oil or even a mild vegetable oil. They do the trick without changing the flavor too much.
  • Lemon juice. If you don’t have any lemons, you can substitute it with lime juice. It’s a little different but still adds that nice tangy touch.

👩‍🍳 Directions

I use a small food chopper since we don’t have a lot of ingredients and a big one would just throw everything to the sides instead of mixing it well.

Throw in the chickpeas, lemon juice, oil, tahini, and a bit of salt and pepper.

Chickpeas with tahini in a table blender.

Start blending, then add a little water or some liquid from the chickpea can—I usually need about ⅛ of a cup.

Adding water in a hummus mix in a table blender.

Blend it well again and give it a taste. If it needs more salt, adjust it and blend once more.

Mixing hummus in a table blender on the table.

And that’s it! Your hummus is ready. Enjoy it with your favorite veggies or some bread or pita.

Transparent black bowl with hummus on a blue surface.

🍴 How to Double the Recipe:

Doubling this hummus recipe is really simple. Just use twice as much of everything—chickpeas, tahini, olive oil, and lemon juice.

Make sure your blender or food processor can handle the larger amount. You might need to scrape the sides a few times to get everything smooth.

Quick Note: Keep in mind that the flavors can get a bit stronger in a bigger batch, so tweak the seasoning after blending if needed.

🍽️ Servings

Simple Snack Spread

Just pair this hummus with sliced cucumbers, carrots, and bell peppers. Throw in some whole-grain crackers or pita chips for some extra crunch.

For serving, scoop the hummus into a small bowl and put it in the middle of a plate or platter. Arrange the veggies and crackers around it to make it look nice and inviting.

Mediterranean Wrap

Spread a good amount of this hummus on a whole wheat tortilla. Top it with some grilled chicken strips, a bit of feta cheese, and fresh spinach leaves.

Roll up the tortilla tightly, cut it diagonally, and pin each half with a toothpick. Serve it on a small plate with some olives or pickles on the side.

Elegant Appetizer

Spread some hummus on a toasted baguette slice, then top with smoked salmon and a little sour cream. Add some dill or capers to boost the flavor.

Arrange these toasts on a nice serving tray. You can add some lemon slices and a few fresh herbs to make it look really classy.

🍽️ Variations

Spicy Chipotle Hummus

I like to kick things up a notch by adding a teaspoon of chipotle paste or a small chipotle pepper in adobo sauce right into the hummus. It packs a smoky, spicy punch.

Roasted Garlic and Herb Hummus

For this one, I toss in a few cloves of roasted garlic and a teaspoon of mixed dried herbs like basil, oregano, and thyme. It’s perfect for anyone who loves garlic and the rich aromas of herbs.

Sun-Dried Tomato and Basil Hummus

Mix in some chopped sun-dried tomatoes and fresh basil leaves. The tomatoes add a nice sweet tang, and the basil makes it super fresh.

Beetroot Hummus

Adding a small cooked beetroot not only gives this hummus a sweet, earthy taste but also turns it a stunning pink. It’s a fun choice for parties because of its vibrant color.

❄️ Storage

In the Fridge

Store your single-serve hummus in an airtight container. It will stay fresh for up to 5 days. The top may darken slightly due to exposure to air, but it’s still good to eat. To help retain its color, you can drizzle a thin layer of olive oil over the surface before sealing the container.

In the Freezer

Freezing hummus is doable but might change the texture a bit. I only freeze it as a last resort. I use a freezer-safe container and leave a little space for it to expand. It can stay frozen for up to four months.


I thaw it in the fridge overnight. If it seems grainy or separated, a quick stir or blend makes it creamy again.

Considerations: Always use a clean spoon to scoop out the hummus to prevent contamination. If the hummus appears or smells off, it’s best to discard it.

🤔 FAQs

Can I Make This Hummus Without a Food Processor?

Absolutely! If you don’t have a food processor, you can use a blender. If neither is available, a potato masher or fork can work, though the texture might be less smooth. For best results with manual tools, ensure your chickpeas are very soft.

What Can I Do with Leftover Tahini?

Tahini is versatile! Use it as a dressing base, drizzle it over roasted vegetables, or stir it into yogurt for a creamy dip. It can also be used in other recipes like dressings, sauces, or even in baking.

How Can I Use the Leftover Chickpeas?

Leftover chickpeas are great in salads, as a crunchy snack when roasted, or in other dishes like stews and curries. You can also blend them into soups or make another batch of hummus.

How Should I Adjust the Ingredients for a Thicker or Thinner Hummus?

For thicker hummus, use less liquid (olive oil/lemon juice/water). For thinner hummus, gradually add more liquid until you reach your desired consistency. Adjusting is easy and can be done to taste.

📔 Recipe Card:

Transparent black bowl with hummus on a blue surface.

Small Batch Hummus With Tahini

Customize your single hummus portion in minutes with this recipe. Quality chickpeas, tahini, and fresh lemon juice create a creamy, tangy delight.
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Appetizer, Snack
Cuisine Mediterranean
Servings 1
Calories 248 kcal



  • ¾ cup Canned Chickpea
  • ½ teaspoon Tahini
  • 1 tablespoon Olive Oil
  • 1 teaspoon Lemon Juice
  • salt


  • Use a small food chopper to ensure proper mixing, as the ingredient quantity is small.
  • Add chickpeas, lemon juice, oil, tahini paste, and a bit of salt and pepper to the chopper.
    ¾ cup Canned Chickpea, ½ teaspoon Tahini, 1 tablespoon Olive Oil, 1 teaspoon Lemon Juice
  • Blend the mixture, adding a little water or liquid from the chickpea can if needed (approximately ⅛ of a cup).
  • Blend again thoroughly, then taste and adjust the salt if necessary.
  • Blend once more for a smooth consistency.
  • Serve the hummus with raw or cooked vegetables and a slice of bread or pita.


  • If you’re out of fresh lemons, bottled lemon juice works fine too. It’s a bit different, but it still gives the hummus that needed kick of acidity.
  • You can eat this hummus right after blending if you like it soft and creamy. If you prefer it a bit firmer, just pop it in the fridge for an hour before serving.
  • A little cumin, paprika, or za’atar can really change up the flavor in a fun way.
  • This hummus also works great as a base. I like throwing in things like roasted red peppers, olives, or artichokes to mix it up.


Calories: 248kcalCarbohydrates: 17gProtein: 7gFat: 18gSaturated Fat: 2gSodium: 343mgPotassium: 194mgFiber: 6gSugar: 1gVitamin A: 20IUVitamin C: 2mgCalcium: 47mgIron: 2mg
Keyword Chickpea, Hummus
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