The Perfect Hummus

by jenny sansouci on April 2, 2010

I’ve tried to make hummus a couple of times before, but had trouble getting the right taste and consistency. I’ve been meaning to give it another try, and thanks to my friend Steve, who sent me his mom’s recipe, I was able to create the perfect hummus! The recipe is simple and classic, and you can add your own flair to it at the end.


  • 1 can chickpeas
  • 2-3 tbsp tahini (I used about 2.5)
  • 4 cloves of garlic
  • 3 tsp lemon juice (the juice of about half a lemon)
  • 3 tbsp olive oil
  • 1/4 cup water
  • sea salt to taste

Put all of the ingredients in your blender and blend until smooth!

The finished product:

Taste it and add more sea salt, lemon juice, olive oil, etc if needed. Serve with your favorite dipping snack! I used a sprouted Ezekiel tortilla, pictured here:

Eat the hummus as it is, or get creative and add in some pizazz.

Examples of add-ins:

  • olives
  • scallions
  • red pepper flakes or hot sauce
  • cumin
  • sun-dried tomatoes
  • jalapeno peppers

I added kalamata olives:

Double the recipe for parties. This hummus would also be fantastic as a spread on a veggie wrap or sandwich. Good luck and bon appetit 🙂

x love x

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{ 6 comments… read them below or add one }

Leo April 3, 2010 at 4:30 pm

I tried this HUMMUS and no joke it was better than any hummus I’ve ever had before. In fact, due to the high YUM content I believe it should be called YUMMUS.


rebecca April 10, 2010 at 10:25 am

Thanks for posting this. I made a very similar hummus recipe from cooks illustrated (amazing mag u should get!) over passover to eat with matzoh and it came out great – better than the packaged stuff. I made it with artichoke hearts and it had a great earthy flavor. I think lots of garlic is my fav though! Someone at my work said its not as healthy as everyone raves, I guess bc of the tahini fat content, but what are your thoughts on that? I suppose its all about moderation…I can’t get enough! I heart homemade hummus!


jenny sansouci April 10, 2010 at 11:58 am

beck– you’re right, the tahini does have fat in it – but its fat from a seed (sesame seed) instead of processed junk food or animal fat. i judge a food’s healthy status based on how whole the food is, not the fat content (especially when the fat is coming from a plant). the less processed/chemicals and the less ingredients the better! i think hummus is a healthy alternative to most cheese-based dips and other party snacks. that being said, yes – everything in moderation, including plant fats! i will definitely try the artichoke hearts! thanks! xoxo


rebecca June 13, 2010 at 2:08 pm

I’m making your hummus recipe RIGHT now! Very excited. Thanks again for sharing!


Kim Harne April 26, 2011 at 3:33 pm

I like adding a tablespoon or two of nutritional yeast to my hummus – esp. when it gets too liquidy!


kyle July 11, 2011 at 4:36 pm

I added Cumin to taste, a couple splashes of soy milk, and some extra garlic. Then I let it really blend until nice and creamy (how I love my hummus). It’s a few extra calories but with the right soy milk you add protein, calcium, and some vitamin D.


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