My obsession with hummus was sparked while I was studying abroad in Barcelona. In fact, my love of beans as a whole was sparked there. Estella, the mother of my host family, was no cook but there was one thing she did well and that was putting together a tasty bean dish.

And now as a new mom, I am happy to report that making homemade hummus is still super easy and the result is a million times better than store bought hummus. The toughest part of making this recipe is trying to find what aisle your grocery store stocks tahini. (Hint: it’s almost always the international foods aisle)

Below you can find my go to recipe for homemade hummus. I honestly kind of wing it every time but this is basically my standard recipe. I suggest starting here and altering to your own tastes. I know I usually add more olive oil than I am willing to admit. Enjoy!

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1 can chickpeas, drained and rinsed 

2 tablespoons olive oil 

1 tablespoons tahini 

Juice of 1/2 a lemon 

1 small garlic clove or 1/8 teaspoon of garlic powder*

1/2 teaspoon ground cumin

Pinch of salt flakes

Directions: Throw everything in a food processor or blender and blend away. How easy was that? If you want to get fancy with presentation you can drizzle some olive oil and sprinkle some garnishes on top. Serve with veggies, naan bread, eat directly from the spoon… whatever floats your boat.

*If using raw garlic you should peel and crush in a garlic press for the best results. If you are sensitive to raw garlic like I am I would recommend using the garlic powder option.

Elizabeth Widdis