Homemade Hummus


My monkeys have been gobbling up hummus since they were babies. Hummus is made of chickpeas, or garbanzo beans, and is super good for you. It’s so easy to make hummus and it’s a great way to save money. I make a batch every other week, sometimes once a week. That’s how easy it is!

When you make something yourself, you know exactly what you’re eating. Most store-bought hummus is made with canola oil (read why I won’t eat it here). My humus recipe calls for extra virgin olive oil, which is way healthier. Whole food, unprocessed, plant-based ingredients make hummus a great addition to every diet. Hummus is naturally gluten free and vegan. It’s so good for you that you could eat it every day!

Why is hummus good for you? Wait until you see this list! It’s anti-inflammatory, lowers cholesterol, high in fiber, full of protein, loaded with vitamins and minerals, improves digestion, and aids heart health. Plus chickpeas may help reduce your risk of cancer. If nothing else, I’ll eat lots of hummus for that.

Sweet Pea had an allergic reaction to a store-bought hummus (that we had been eating for years) shortly after she developed her peanut allergy. That’s when I started making homemade hummus. I don’t use tahini because it’s made of ground sesame seeds, which are closely linked to peanuts and could have caused the reaction. I’d rather keep Sweet Pea safe than risk ending up in the ER so we avoid sesame.  If you have food allergies in your house, you know that homemade is always best. 

I’ve tried several hummus recipes and this one is our favorite. I’ve tweaked the recipe a bit, and my biggest tip is this: do not waste time removing the skin on the chickpeas. Sweet Pea and I did that once — never again! It really doesn’t affect the texture enough to waste 20 minutes de-skinning chickpeas.

Bean and Sweet Pea don’t like hummus with fresh garlic. We use organic garlic powder instead of fresh cloves to make hummus. Same flavor, less bite. I buy these chickpeas. The cans are BPA free and the chickpeas are organic: win-win. If you haven’t ordered my favorite lemon squeezer, now is the time! I squeeze a whole lemon right into the blender, easy peasy.  

This recipe is for a basic, homemade hummus.  You can get creative once you try it out.  We love to add one whole roasted red pepper sometimes to mix it up, like in the hummus plate below (my lunch today). It may not look filling, but raw veggies smothered in hummus really fills you up! 


Homemade Hummus
Serves 10
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Total Time
10 min
Total Time
10 min
  1. 2 cans chickpeas, drained
  2. 1 teaspoon garlic powder
  3. 4 tablespoons extra virgin olive oil
  4. 2/3 cup filtered water
  5. 1 teaspoon sea salt
  6. 1/4 cup fresh lemon juice
  1. Put all ingredients in a blender or food processor.
  2. Blend or puree until very smooth, adding extra water or olive oil one tablespoon at a time if the mixture is too sticky.
  3. When serving crack some himalayan pink salt on top, or add a dash of cayenne for a kick.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Under the Monkey Bars http://underthemonkeybars.com/

Note: You can make homemade hummus in a food processor or a high speed blender. The hummus will be smoother in a high speed blender, but still taste fantastic in a good ol’ food processor, which I was making hummus with until Don and the monkeys gave me a Vitamix for Christmas. BEST GIFT EVER. Just sayin.

And if you’re not already convinced that you should be eating more hummus…check this out, ladies!  Chickpeas contain magnesium, manganese, and vitamin B6 which help to reduce PMS symptoms. Thanks to  Dr Axe for that health tip. You learn something new every day, right?

Cómelo todo, amigos!