Tag Archives: homemadehummus

Homemade Hummus

January 13, 2016

Homemade Hummus

hummus crop



Do your kids come home from school starving?! Almost everyday after school the first thing Kailee says is, “I’m hungry”! I get it, I would be starving too! They eat lunch around 11:50 and by the time she gets home it’s about 4:15. The trick is finding a good quality snack and not to let them fill up on junk..this is why I don’t keep traditional “snacky” foods around.  It would be too easy to just hand it over – or eat it myself! 🙂 So, if you don’t want to eat it…DON’T BUY IT!


And if you are still feeling guilty about “punishing” your kids for making them eat healthy, click here!


One fan favorite in our house is Homemade Hummus! I love hummus and it’s so easy – and cheap to make. (Once you buy the tahini, which will make several batches)


We absolutely love this recipe from 100 Days Of Real Food . After tasting this you will never want to purchase hummus again.


  • 1 can of organic chickpeas (rinsed) or ¾ cup dried chickpeas
  • water
  • ⅓ cup cooking liquid (that is left after boiling dried chickpeas)
  • 3 or 4 tablespoons of lemon juice, to taste
  • 3 tablespoons tahini (ground sesame seeds – usually found near the peanut butter in the grocery store)
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • ⅛ teaspoon of salt (or more if preferred)


  1. If using dried chickpeas pick over and rinse them. Put them in a Tupperware container or bowl with water to cover by 2 inches. Soak them in the fridge overnight. The following day rinse them again and then put them in a small pot with fresh water to cover by 2 inches. Bring to a boil and then simmer for 90 minutes. Reserve the cooking liquid.
  2. If using canned chickpeas rinse them with water.
  3. In a food processor combine the soft chickpeas, ⅓ cup cooking liquid (or fresh water if using canned chickpeas), lemon juice, tahini, garlic, olive oil, and salt. Blend until smooth and add more liquid if a thinner sauce is preferred.
  4. Garnish with paprika if serving as a dip.


I will make a batch or 2 – and we like to use the hummus as veggie dip. It’s great as a spread on roll ups or with chips too!


Like most recipes, after I have made it a few times I change it up from time to time – adding sun dried tomatoes, more or less garlic, using eggplant (I got this tip from a Mediterranean Restaurant – so yummy!) Have fun and don’t be afraid to make it your own!


Happy Hummus Making!