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Homemade Hummus

You asked for it! This homemade hummus is so super easy, I don’t think I’ll go back to store-bought!

Homemade HummusI start with soaked garbanzo beans, cook them, and then blend those babies up with some water. I add in a bit of lemon juice, garlic, salt and cumin…and there’s the basics for this dish!

Feel free to add more of the flavors you like. I will sometimes add some (homemade!) sun-dried tomatoes or some red pepper flakes for a kick.

Now, I usually don’t add tahini sauce to mine because it makes my mouth hurt just a bit if I eat too much. And I like to eat too much hummus.

What’s your favorite add-in to hummus?

Homemade Hummus
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Prep Time
10 min
Prep Time
10 min
  1. 16 oz bag of chick peas, soaked and cooked
  2. 2 1/2 T tahini sauce (optional)
  3. 1 ½ tsp sea salt
  4. ½ T lemon juice
  5. 2 garlic cloves, minced
  6. ½ cup water (more if needed)
  7. 1 T cumin
  8. 1/2 T extra virgin olive oil
  1. Combine all ingredients, except the oil, and blend in a blender until consistency is creamy. If the consistency is too thick, add more water.
  2. Scoop the hummus into a dish and garnish with the olive oil and a bit more cumin.
  3. Store in the refrigerator for up to a week.
  1. Some great additions (or mix-ins) are sun-dried tomatoes, roasted red peppers, red pepper flakes, black olives, etc. Simply add them into the blender at the end and give the blender a quick whirl - just to mix in!
  2. This recipe is made without tahini. If you'd like to add tahini, add about 2 1/2 tablespoons into the blender.
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  1. I <3 homemade hummus… though, I've got quite a heavy hand when it comes to garlic 🙂

  2. Mmmm, hummus! I never thought of adding sundried tomatoes, which I adore! With extra roasted garlic, I think it would be swoon-worthy!


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