top of page

Foolproof Creamy Hummus

I can’t take credit for this method - some culinary genius or year of tradition made it possible. BUT I am here to confirm it works and urge you to try it!

Hummus is one of those things you can use as a base for new flavor. I like making it myself because as much as I love store bought hummus, this feels like more of an accomplishment, I control what’s in it, and its cheaper than buying a $6 tub at the grocery store. A can of chickpeas at Trader Joe’s is $0.79 - not even a full dollar. The rest is lemon, tahini (or a substitute), olive oil and spices. So If you only make it once, yes it would be more expensive but if you’re regularly making your own hummus then the price goes down. Math!!

You’ll need:

  • 2 cans of chickpeas (garbanzo beans)

  • 4 garlic cloves, whole but peeled

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1/4 cup olive oil (approx)

  • 1/4 cup tahini or sunflower butter

  • 1 lemon (juice)

  • *see note at bottom for serving tips


  1. Drain both cans of chickpeas and add them to a large pot. Add enough water to fully cover the chickpeas + two inches extra. Add in the garlic cloves, salt + baking soda. Simmer for a full hour on low heat, covered.

  2. Once the chickpeas are done, drain in a colander. Set aside.

  3. Add the lemon juice and tahini to a food processor or blender and mix until whipped, about 30 seconds. Add in the olive oil and repeat.

  4. Add in the chickpeas and mix on low-medium for 45-60 seconds. If its not blending enough add a tablespoon of oil and blend again. Once you’ve reached the smooth creamy consistency, give it a taste test. If you want more lemon or salt, add it and blend again. This is more about method than it is about exact measurements.

  5. Store in a tub or serve right away! Enjoy with pita, crackers, veggies etc.

Serving tips:

  • As you can see from pics, I like making a giant veggie platter. It’s good to have variety! I also like to plate it by spreading it out so there are divots, sprinkling with paprika, then adding a drizzle of olive oil.

  • You can use this throughout the week for a snack, a sandwich spread, or honestly a full freaking meal!! enjoy.

33 views0 comments


bottom of page