Classic Hummus

We eat a ton of hummus in our house… a TON! And it’s great because it’s so healthy and versatile. It can be used as a dip, a spread, or even mixed into muffins (yes, really! I’ll share my recipe for it soon). I think Im going to put this on my sandwich or on a taco for dinner tonight… we’ll see. The possibilities for its use are endless!

For some odd reason though, I never thought to make it. Until today. And after today, I’ll never buy it again because it’s so easy and soooo much tastier than the store bought kind. It’s the kind of recipe you dump in a food processor, mix and it’s done. It’s seriously as easy as that!

I hope you like it and decide to make yours now too! Questions? Lemme know in the comments!

Classic Hummus

  • Servings: about 2 cups
  • Difficulty: easy
  • Print


  • 2 cans chickpeas, drained and washed
  • 1/2 cup tahini
  • 2 garlic cloves
  • Juice of 1/2 lemon
  • 1 1/2 teaspoons kosher salt
  • Optional toppings: olive oil and paprika


  1. In a food processor, blend chickpeas until powdery clumps for, about 30 seconds. Add tahini, garlic, lemon juice and salt and process until well combined.
  2. With motor running, drizzle 1/2 cup water in and process until hummus is smooth, light and creamy.img_5275
  3. Top with olive oil and paprika, if desired and serve. Enjoy! img_5302

Adapted from: Deb Pereleman (Smitten Kitchen) in the August 2019 Bon Appetit magazine

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