Homemade hummus combines chickpeas, tahini, lemon, garlic, and olive oil. 166 kcal, 9.6 g fat per 100 g. Dips are among the worst portion offenders — people misjudge calorie-dense foods by 50–200% (Almiron-Roig et al., Appetite 2013). Served with crackers or flatbread, the real total easily crosses 500 kcal. Weigh the hummus, not the bowl size.
How should I track Hummus, homemade (processed)?
Hummus, homemade (processed) is high in fiber. When tracking Hummus, homemade (processed), the dry-vs-cooked distinction is critical. Legumes absorb roughly 2–3 times their weight in water during soaking and cooking, so 100 g dry becomes 250–300 g cooked. Always check which form the nutrition values refer to. A meta-analysis of 43 RCTs (Reid-McCann et al., Nutr Rev 2025) found plant protein matches dairy for muscle outcomes — so tracking precision matters just as much here. If you use canned legumes, drain and rinse to reduce sodium by about 40%. Weigh on a kitchen scale for the most reliable count.