by Kelli on June 27, 2011

I recently made my second ever attempt at hummus.  The first time I made hummus it was a complete and utter fail.  I took one bite and had all I could do not to spit it out.  It wasn’t that I didn’t like the taste of hummus, I loved hummus.  It was just an awful recipe.    Looking back though it’s kind of funny, and I should have seen the writing on the wall from the get go.  I found the recipe in a health/fitness magazine, and it called for substituting peanut butter for tahini.  That very well may be why I was drawn to the recipe.  At 22, tahini was totally foreign to me, and more than likely I was probably pretty wary of it.  So, the prospect of making one of my favorite snacks, without having to use a scary ingredient seemed like a complete win.  Oh how wrong I was.  Unfortunately it went straight in the garbage after a couple bites, and I’ve spent the years since adding plastic containers of hummus to my grocery cart on a weekly basis.

My love for all things homemade and fondness for experimenting in the kitchen how grown leaps and bounds since my hummus mishap, so I’m not quite sure why I haven’t started making this sooner.  I’m happy to report that my hummus was a huge success this time around!

The best thing about making your own hummus is you can make it as spicy (or not) as you like, you can change the flavor profile and add additional spices, herbs or veggies, and completely make it you own.  The possibilities are endless!

Instead of picking up a tub of hummus during your next grocery trip, pick of these ingredients (I bet you already have most of them at home already), and whip up your own hummus.



Yield: Approx. 1 1/2 cups


  • 1 15-ounce can chick peas, drained & rinsed
  • 3 cloves garlic, minced
  • 1/3 cup tahini
  • 3 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper


Combine chick peas, garlic, tahini, lemon juice, olive oil and water in a food processor (or blender) and process until smooth and creamy. Add more lemon juice and/or olive oil for a thinner consistency. Stir in salt, pepper, cumin and cayenne pepper.



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{ 3 comments… read them below or add one }

The Flourishing Foodie June 27, 2011 at 2:01 AM

I must try this recipe. I have never succeeded at making a good humus!


foodblogandthedog June 27, 2011 at 10:47 AM

I love hummus, I could eat it all day! Yours looks gorgeous and I love your photos! :D


Pooja June 29, 2011 at 11:55 PM

looks delicious!


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