Hummus Recipe


Hummus Recipe

Chickpeas are my number one.

It might seem strange to you, but even when I was a little girl I would get too excited when my mom would open a can of chickpeas for cooking! I loved snacking on them so much! I still do actually, I can’t help it, the texture and flavour is so yum! Probably because of this, I’m a HUGE¬†fan of hummus! I don’t care if it gives me garlic breath! Actually my husband and I have an unspoken pact that if one of us eats something with strong garlic flavour in it, the other will agree to have a couple bites so that the garlic is neutralized and neither of us suffer (haha tmi?)…OK back to hummus!

Hummus is a dip/spread that was invented in the Middle East. It’s healthy, packed with protein, and easy to grab and snack on or have for lunch. All you need are a couple of slices of pita bread, crackers, or veggies to have along with your hummus and you’re set! I tried this recipe first without tahini, and I personally didn’t think it was bad. If you don’t have tahini kicking around you can basically just use this same recipe and cut out the tahini. It tastes good, but without tahini I feel like the flavours don’t really tie together properly. Since I’m not too picky I’d probably make hummus without tahini more often because of simplicity, but my husband was completely not a fan of hummus without tahini and frankly I can understand why. So, I’m pretty sure hummus with tahini is the closest to store bought and authentic hummus. Alas, that’s why I’m sharing this classic hummus recipe!

So, a little update on my life. Mostly I’ve been working, hanging out with hubby, taking road trips and spending time with fam. A few weeks ago one of our beloved little guinea pigs passed away ūüôĀ It might sound silly, but it was pretty sad for us. Now we just have one little guinea left, when only two years ago there were three little cuties. But that’s just the way of the world I suppose. Funny enough, our last little guinea really doesn’t seem to mind being alone that much. She gets tons of snacks and attention, and I think she’s content not having another guinea around to annoy her haha! I think we can all relate to that sometimes haha ūüėȬ†Well, that’s pretty much it! Oh yeah and I’ve been loving the beautiful warm weather. Wearing shorts and dresses and drinking my morning coffee in the sun, yeah I’m a fan!!

On to the recipe, which actually is great for hot weather too!


Healthy, vegan, Middle Eastern dip featuring chickpeas and tahini

|      Prep Time: 10 minutes      |      Cook Time: 0 minutes      |      Total Time: 10 minutes      |


1 30 oz can of chickpeas (garbanzo beans)
3 tablespoons tahini
2 garlic cloves
2 tablespoons olive oil
2 tablespoons lemon juice
1/3 cup water
1/2 teaspoon cumin
1/4 teaspoon paprika
salt and pepper to taste


Step 1: Drain and since the chickpeas. Peel and smash the garlic. Add all ingredients to the blender and blend!

Step 2: Taste test and check the consistency. Add more water if it’s still too thick (make sure you don’t add too much water and make it runny though, it makes it a lot less appealing even though it tastes the same).

Step 3: Pour the hummus into a bowl and top with a pinch of paprika and cumin for garnish. Grab your veggies, pita bread and crackers, and enjoy!

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