• Lauren Humphreys


As a registered dietitian, it seems sacrilegious to criticize hummus. Personally, I find many brands of commercial hummus rather disappointing. There is one brand in particular that I truly enjoy, but beyond that, I usually don’t buy hummus at the grocery store. However, homemade hummus is an entirely different story! It is flavorful and incredibly simple to prepare. The best thing about homemade hummus is having complete control over the ingredients. Personally, tahini is not something I enjoy, so I prepare my hummus without it. Tahini is paste comprised of roasted sesame seeds. I suppose tahini-less hummus is not “authentic,” but it tastes better to me!

For equipment, I have had success with my blender and food processor. Personally, our blender has resulted in a smoother finished product, but either will do. Just be careful to add enough liquid ingredients so you don’t burn up the motor.

Now, let’s talk about the other ingredients. Chickpeas (aka garbanzo beans) are traditional, though hummus prepared from other beans are not uncommon these days. Some recipes instruct you to peel the outer membrane off of all chickpeas for a smoother hummus. Personally, I think this step is entirely unnecessary, unless you are looking for something to do to waste time. Depending on the power of your blender/food processor, they will be blended up just fine. For flavor, I like to keep it simple with some fresh lemon juice, olive oil, garlic, and spices in my hummus.

For an even prettier presentation, reserve a few whole chickpeas for garnish. In addition to the whole chickpeas, finish with a drizzle of olive oil and sprinkle of paprika.


1 - 15oz can chickpeas, drained but reserve about 20 chickpeas for garnish  

2 Tbsp lemon juice, fresh recommended

1 clove of garlic, minced

2 Tbsp olive oil

2-3 Tbsp water

Salt and pepper, to taste

Paprika, for garnish

Olive oil, for garnish

In a blender, combine all ingredients and process for about 30 seconds. Scrape down the sides and continue blending until smooth. Add additional water if the mixture is too thick.

Spread into a serving bowl and refrigerate. Just before serving, top with reserved whole chickpeas, drizzle with additional olive, and sprinkle with paprika.

NOTE: If desired, save the liquid from the chickpeas, which is called “aquafaba,” for later use.

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