Super Simple Hummus

Between Andrew’s recent interest in The Mediterranean diet, and our anniversary dinner where we were served hummus with olive oil and fancy bread, I’ve had a renewed interest in hummus lately. However instead of buying those overpriced little tubs, I remember hearing that it’s absurdly easy to make.

Of course there’s a million additions and variations, but I’m starting at the very beginning with… “Hummus“.


  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor.

First put the blade into the food processor… I always forget that step. Or when I remember, it pops up because I don’t have the bowl locked into place. Why do these things thwart me so?

That garlic isn’t crushed either… this is why you’re supposed to read the recipe through before starting.

Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

This used to be a can of garbanzo beans… amazing!

I used the lower amount, three tablespoons, of lemon juice and Andrew still thought it was way too lemony. Me, I ate it all up. The reason mine may have come out so strong is I’m not yet using tahini. I read somewhere that the tahini is not substitutable but it is omitable. I’m not ready to commit to a $11 jar of sesame seed paste until I check out Uwajimaya for a smaller/cheaper option.

Instructions say to serve fresh with olive oil but my hummus has been going straight into a container to bring to work, along with a box of Kavli crispy thins for a (sorry for the cliche) guilt-free snack.

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