Classic Hummus

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There was a turning point for me, when I realized how good hummus could be. The hummus I remember growing up with, was lumpy, gritty, watery and a bit bland – definitely not homemade and most likely came from the refrigerator section of a supermarket. I can’t do that type of hummus anymore – it’s a sin and a slap in the face to what real hummus is.

My mind changed about hummus, when I ate Lebanese food for the first time. The hummus I had was perfectly smooth, like spreadable butter. It was a bit salty, savory and extremely creamy. Where had this type of hummus been my entire life? I craved this hummus for months, and Lebanese food became a regular for us.

When we decided to go out less for dinner and cook more at home (always a good thing!), we wanted to still enjoy the same foods. Hummus had become a regular item for us. I figured the key to a smooth homemade hummus was a good blender… it seemed logical.

The first time I made hummus, I just threw everything in a blender and went to town. I had an uneven, lumpy mess. It tasted ok, but the texture was all wrong. It felt like the stuff you got at the supermarket… I was not impressed. I tried several other “authentic” recipes, and I kept getting the same result – lumps. What was I doing wrong?

I decided to actually watch a few vids and read the steps carefully, before I tried again.

Paying attention actually helped! While having a good blender is a good starting point, the most important is the way you prepare your ingredients, the ratio’s, and the steps in which you add each ingredient. I’ll explain in my steps below.


  • One 28oz can chickpeas (garbanzo) (or equivalent 3 to 3 1/4 cup of cooked beans)
  • 1/4 cup + 2 tbps water
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 cup + 1 tbsp lemon juice 
  • 1 tsp salt
  • 3 garlic cloves


  1. In a blender or food processor, add chickpeas and garlic cloves – pulse to puree. About 5-8 pulses to start. Have a spatula ready to move the mix around beans between pulses, so the blade can catch them.
  2. Add in the olive oil. Pulse to puree, about 5-8 pulses. Use the spatula to move the mix around.
  3. Add in the salt, lemon juice and tahini. Pulse to puree again, another 5-8 pulses. This time use the spatula a little more frequently to homogenize the blend. 
  4. Add all the water in and again pulse and use the spatula in between pulses to get everything blended. 
  5. If this is still not blending well, add in extra water 1 tbsp at a time, mixing it in with a spatula before pulsing. This will help loosen everything up.
  6. You do not want to add too much liquid, or you will get a runny paste instead of a thick and creamy dip.
  7. You can add more or less salt and garlic t, or more lemon juice.
  8. When serving, take a spoon and make a spiraled groove on top, drizzle with olive oil and paprika and/or sesame seeds. Serve with fresh pita or as a veggie dip.



One Comment Add yours

  1. My mom loves hummus, so I’ll have to pass this recipe on to her! Thanks for sharing this recipe 🙂
    Here are calzones I made for a great dinner and my family loved them. Hope you give them a try and and enjoy them as well 🙂

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