Homemade Hummus

I love hummus. A lot. On sourdough. As a salad topper. With cheese and prosciutto. Shoot, even just with a spoon. With the current shelter at home situation in place (and with how quickly I go through containers of it), I decided it was time to make some myself, and wow am I glad I did. It’s delicious, WAY more affordable, and better for the planet too.

Most hummus recipes you’ll find will require a food processor, but we don’t have one so blender hummus it is! It’s still possible, just as delicious, and just a little bit chunkier. Turns out, I prefer it that way. I hope you love this hummus as much as I do. Enjoy!

Enjoy, friends! Sending love and health through this season and beyond. Because there will be a beyond.

Homemade Hummus

  • Servings: many
  • Difficulty: easy
  • Print


  • 1.5 cups chickpeas, either from a can or dried ones that you’ve soaked overnight and then simmered on low for about 90 minutes until soft
  • juice from one large lemon
  • 1/4 cup tahini
  • 2 tablespoons cup extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 2 tsp +/- sea salt (to taste)
  • 1-2 tablespoons filtered water


add tahini and lemon juice to your blender and blend until combined and smooth, about 1 minute (this might require pauses to scrape down the sides).

add the olive oil and spices and blend for another 30 seconds.

add about 1/2 the chickpeas and blend until mostly smooth, and then add the remaining, and blend again until you have a pasty hummus.

depending on desired chunkiness, continue to blend, pouring in 1 tablespoon water and then more until you have desired consistency, adding more salt to taste.

ENJOY! Store in an airtight container up to a week if they last! 

If you make this, I’d love to hear your thoughts! Happy hummus-ing, friends.

By | 2020-04-03T12:09:32-08:00 March 30th, 2020|Health, Nutrition, Recipes, Soups, Salads, Sides|0 Comments

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