So Basic Hummus

So Basic Hummus

When I started making hummus a decade ago, I knew my recipe needed work. Back then, I used an old wooden mortar and pestle to mash my garbanzos and never added additional seasoning. In an attempt to eat healthier, I had stopped using salt in my cooking. Shortly after my sodium strike, I realized that foods taste so much better with the right amount of herbs and/or spices. My recipe for hummus is simple and doesn’t require lots of salt. In fact, it doesn’t need salt at all. Tahini adds a nutty flavor to the hummus, while lemon juice gives it a bit of zing. Serve as a dip with veggies or pita chips, or spread on a 10″ tortilla and add grilled carrots and peppers to serve as a veggie wrap.

Serves 4-6 

2 cups canned chickpeas, drained, liquid reserved

1/8 cup tahini (ground sesame seeds)

4-6 teaspoons fresh lemon juice

2 teaspoons sea salt (optional)

2 teaspoons extra virgin olive oil, for drizzling


Add chickpeas to food processor and process for about 30 seconds, one cup at a time. Pour 1/4 cup of preserved liquid over chickpeas and continue to process for about 30 seconds. Add tahini and lemon juice. Start with 4 teaspoons, then add 1-2 more for hummus that’s more on the tangy side. Add salt for additional flavor. Transfer to a small bowl or plate and drizzle olive oil on top.


Tip: Don’t have a food processor?! Use a blender and work the chickpeas in small batches. Mortar and pestle your thing? Use it, but be warned- your elbows and arms will ache after!


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