nav-left cat-right

How to Make Hummus

How to Make Hummus

Homemade hummus can be made in less than 5 minutes.  It’s fresh, cheap, healthy and can be customized in any way you like.   The secret to consistently good,  creamy hummus is to blend the tahini (sesame paste), lemon juice and liquid before adding the chickpeas and other ingredients.  Enjoy!

How to Make Hummus


  • 1 (16 oz) can chick peas, drained, liquid reserved
  • 4 tablespoons reserved bean liquid (or water)
  • 2 tablespoons tahini (see notes for substitutes)
  • Juice of 1 lemon (about 3 tablespoons)
  • 1-2 cloves garlic
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


  • Put tahini, lemon juice, and reserved liquid/water in the food processor or blender.  Blend until creamy and smooth (scrape down the sides as necessary).
  • Add the remaining ingredients and blend until totally smooth.
  • If you like a thinner hummus, add a bit more bean liquid, water or olive oil.


  • Tahini substitutes – I’m guessing you don’t have a jar of tahini in your cupboard, I don’t either.  But that doesn’t have to stop you from making fresh, delicious hummus!  There are plenty of common substitutes that you probably already have on hand…
    • Tahini is just ground sesame seeds so the most authentic option is to grind up some sesame seeds yourself.  Toss them in a food processor with a little oil (preferably olive or sesame oil) and blend until very smooth.  I’ve also ground sunflower seeds with good results.
    • A simpler option is to substitute the tahini with a store bought nut butter such as peanut butter or almond butter (no sugar added).  Hummus purists reject this option because it alters the flavor a bit but it’s easy and tastes great so who cares if it’s not totally authentic?
    • Finally you can omit the tahini altogether and just add a teaspoon of roasted sesame oil so that you still get good sesame flavor.
  • Extras – this recipe makes a basic hummus that tastes great on its own.  However, if you’re feeling more adventurous, you can add any number of tasty extras.  Common favorites include fresh herbs like cilantro, parsley and basil, additional tahini, garlic or lemon, lime, roasted peppers, artichokes, olives, feta, etc.  Add additional tahini and lemon during the first blend and add any other extras at the same time as the chickpea.  Yum!
  • Finally, you don’t have to stick to just chickpeas.  You can make a tasty spread with any type of bean – black beans and cannellini beans are two of my favs.  Also this recipe calls for canned beans for the sake of convenience.  If you feel so inclined, dried beans actually taste even better – but you have to be willing to soak and cook them first!

Photo Credit:

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>