Homemade Hummus


Let’s talk hummus. I feel like you love it or hate it. I hated it for the longest time. At some point during my adulting I decided to circle back and give it another shot. So we dated a bit, and I quickly realized not all hummus is created equal. I found a brand in the store that I liked, so I would typically go with it. Then I had a homemade hummus that was so amazing I swear it could have been life altering. It might have also been the fresh bread that was paired with it, who knows, whatever it was this hummus was amazing. It turned me into a lover. I recently made my own pita bread, so I decided to go all out and make my own hummus. Kinda like a peas and carrots scenario, they just go so well together.  I usually dunk some carrots into it and call it a day, but when you have homemade pita, you go with pita.

Now, tahini to me is like parsley or cilantro, I’m not a lover, but I wouldn’t call myself a hater either. Done right, it can add some really good flavor. For me tahini adds just another level of flavor in hummus, but I think that you could omit it entirely. If you did, I would suggest substituting for fire roasted peppers that you combine with some oil, or perhaps roasted garlic that you combine with oil. You would get the same smoother texture but a different element of flavor. If you want to keep with the same flavor, just combine with some plain Greek yogurt.

Homemade Hummus

Homemade Hummus


  1. Combine the lemon juice and water in a small bowl and set aside. In a separate bowl, combine the tahini and 2 tbsp of oil. Set aside 2 tbso of chickpeas for garnish.
  2. In your food processor, process the remaining chickpeas, garlic, salt, cumin, and cayenne for about 15 seconds, or until mostly combined. Scrape down the bowl with a rubber spatula. With the machine running, add the lemon/water mixture in a steady stream. Scrape down the bowl and continue to process for 1 more minute. Next, add the tahini/oil mixture. With the machine running, pour it in a steady stream through the food tube. Continue to process until the mixture is smooth, scraping down the sides as needed.
  3. Transfer hummus to a serving bowl, sprinkle with reserved chickpeas and a drizzle of oil. Add a dash of fresh parsley, cover and chill for about 30 minutes. Serve with veggies and/or warm pita bread.


Recipe from Everyday Annie.

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