Put Some Hummus On It

Is your sandwich missing something? Boring grain bowl got ya down? Well, there is only one thing to do: put some hummus on it. You could call it a dip or a condiment, but I call it good with everything. So you’ve seen those $4 plastic rounds of hummus at the deli, right? You can spend about 75 cents and make something even more fresh and delicious. Today I am going to tell you how to make hummus in your own kitchen, and never have an underwhelming wrap or plate of veggies again.

Hummus originated in the Levant and is common throughout many Middle Eastern cuisines. There is nothing better than a warm plate of authentic, well-spiced hummus with fresh pita, but its popularity has spread far beyond those origins. Chickpeas, also called garbanzo beans, are the primary ingredient in hummus. They are an excellent item to always have on hand.

With a bit of olive oil, salt, garlic, and lemon juice, you can make an agreeable bean dip; but the tahini is what really makes hummus… well, hummus.

Tahini is a paste made from sesame seeds. Like chickpeas, it’s another staple you always want to have on hand. One jar will last you a while, and investing in a good brand will take your hummus to the next level. Below is my simple recipe for homemade hummus:


  • 1 15-ounce can of chickpeas/garbanzo beans; or 1 1/2 cup of chickpeas that have been soaked and boiled
  • 3 tablespoons of olive oil, divided
  • 1-2 cloves of minced garlic
  • Juice of 1 lemon; or 1/4 cup of lemon juice
  • 1/4 cup of tahini
  • Salt and pepper to taste
  • 1 teaspoon cumin
  • Sprinkling of smoked paprika


  1. Combine all ingredients except for 2 tablespoons of the olive oil, the salt, pepper and paprika in a food processor or powerful blender. Pulse until combined.
  2. Transfer to bowl, and mix in the last tablespoon of oil by hand, a little at a time. You may end up needing less oil depending on the consistency you like. Add salt and pepper to taste, mix it in, and sprinkle some smoked paprika over the surface of the hummus.

The longer you process the hummus in the blender or food processor, the smoother it will be. I prefer a thicker hummus for dip, but you may desire a thinner batch to spread on sandwiches. If you want ideas on how to infuse your hummus with a unique flavor, here are a few suggestions:

You can add different spices and flavorings to your hummus for a unique dip or spread. Here are a few suggestions:

  • Add 1.5 tablespoons of white miso in place of tahini for a sweeter, earthier flavored hummus.
  • Replace the chickpeas with 1 lbs of steamed peas or 1.5 cups of steamed edamame for a fresh, spring-y hummus.
  • Replace the tahini with peanut butter in a pinch.
  • Add 1 medium-sized roasted beet to the mix, and watch your hummus turn bright pink! This is excellent as a dip for a party.
  • Add 1/3 cup of pickled jalapeno slices and 1 tsp of cumin for a spicy hummus that is a good game-day snack.

There are plenty of other variations, and fortunately, hummus is a great dip to experiment with. If you have a favorite way to eat hummus, or something special you like to add, let me know in the comments!

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  1. […] some fresh pesto, hummus, or chimichurri to use up extra […]

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