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Homemade Hummus

I absolutely LOVE making my own hummus, because there are very few store-bought options that I actually like. (Although, if you're ever in Austin, you must try Grandma's Hummus). I often taste as I go, using a recipe as a baseline for measurements. Hummus is such an easy vehicle for adding other, new flavors: herbs you have on hand, extra spices, etc., or whatever you're feeling like that day.

Below is the recipe that I use for a traditional hummus. It is so simple, and allows the minimal flavors to shine. I like to pair my hummus with another favorite sauce of mine, shatta (pictured above), and serve them both with cheeseboards, use as dips for veggies, or use on sandwiches and wraps instead of mayo... yum. I hope y'all enjoy this recipe as much as I do.

Yield: 4 cups hummus

1/2 c. tahini (I buy the one from Trader Joe's all the time - it comes in a glass jar!)

1/2 c. lemon juice

4 garlic cloves, peeled and chopped

1 tsp. paprika

1 1/2 tsp sea salt

1/4 c. cold water

2 15-oz. cans cooked chickpeas/garbanzo beans, drained

Additional water as needed

Add all ingredients except for the chickpeas to a food processor and process for 30 seconds, until well combined. Add the chickpeas, and process for about 3 minutes, stopping to scrape down the sides as-needed. Mix until thick and creamy. Taste as you go, adding more salt if desired, and adding water until desired thickness is reached. Enjoy!

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