Homemade Hummus

Once upon a time there was a perfect dish. It was a beautiful pairing of fat, protein and garlic all jammed into one delicious spread.

And they called it:


Lord have mercy.

If there is one thing that I hope is in heaven, it’s hummus.

And olives.

And pickles.

And lasagna.

And a dariy cow.


Where was I?

Oh ya. On earth. With everything but the dairy cow. Dang.

But there is hummus. And hummus makes my belly happy. Hummus is a snack. Hummus is a meal. Hummus is an alternative to cream cheese on an everything bagel (seriously, try it).

Hummus in technical terms is chickpeas mulched into a spread. It’s delicious.

I spent a long portion of my life not eating hummus. I come from a very food strict upbringing. Which on one hand makes me all the more appreciative when I discover something so amazing (like tacos, salsa, black beans, hummus, sun dried tomatoes, avocados, anything that isn’t made with a can of Campbell’s soup), and on the other hand I’m like “WHY?! WHY DID YOU LET ME LIVE SO LONG WITHOUT TRYING THIS?! WHY?”.

But I digress. Childhood disappointments will have to wait for another post.

I spent a few months buying hummus from the grocery store and then one day I thought to myself, self you need to just woman up and make this. Good golly we’re spending $7 a container! Just make the hummus.

And then I did. And it was better than store-bought. And my wallet did a happy dance.

Make the hummus. Love the hummus. Be one with the hummus.

I may just get that tattooed up my forearm.




You Will Need:

1/4 cup lemon juice (fresh or bottled. I’m not judging)

1/4 cup tahini (yes use tahini, it makes all the difference. Make sure it is well stirred!)

3 cloves of crushed garlic (or to taste – if in doubt start with 1 and slowly increase)

2 tablespoons of extra virgin olive oil

1/2 teaspoon of ground cumin

1/2 teaspoon of salt (or to taste)

1 can of chickpeas (15 ounces – drained)

Water as needed.


In a food processor add the lemon juice and tahini. Process for about a minute. This is to get the tahini nice and creamy. Scrape down the sides.

Add the crushed garlic, olive oil, cumin and salt. Process for another minute, scrape down the sides, then process for another 30 seconds.

Add about half the chickpeas to the food processor and process for 1 minute. Scrape down the sides and add the rest of the chickpeas. Process on high, adding water as needed and scraping down the sides periodically, until the right consistency is reached. This took maybe 2 minutes in my food processor.


I did not peel the chickpeas (who has time for that!?) and this still yields a beautifully smooth hummus.

Serve with crackers, fresh vegetables, hard boiled eggs, or…ya know, an everything bagel.

So yummy. So easy. So inexpensive.

Stop buying the hummus and make this instead. I promise you’ll hate yourself for ever buying it.

And amen.





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