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Easy Hummus

We love hummus for a lot of reasons. We use it as a salad dressing, or in a vinaigrette to make it creamy, as a spread and as a dip, in place of mayonnaise and sometimes we just eat the hummus with our finger- yum! This hummus does not call for Tahini: sesame seed paste, as we essentially make the tahini at the same time we make the hummus.

Easy Hummus

  • 1 ½ cups Cooked and drained chickpeas (reserve liquid)

  • 1/2 cup Reserved chickpea liquid, or water

  • 2 Tbsp. Sesame seeds, organic

  • 3 Tbsp. Healthy oil, mild tasting

  • 1-2 Tbsp. Lemon juice, or to taste

  • 1 tsp. Healthy salt, or to taste

  • 1 tsp. Paprika

  • 3/4 tsp. Cumin

  • 1/4 tsp. Garlic Powder

  • Sprinkle of cayenne, optional

1. Add everything into a blender or food processor and process until smooth.

2. Scrape down the sides of blender with a rubber scraper as needed.

3. Add more liquid if desired for a looser texture.

4. Store in the refrigerator.


Add roasted red peppers.

Use a different type of legume and seasoning.

Add sun dried tomatoes.

Add hot sauce.

Lacto-ferment: substitute 2 Tbsp. whey for part of the liquid. Place in a mason jar with a lid and culture on the counter for 4-8 hours, then store in the refrigerator.

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