Hummus: more serious than peanut butter, less fickle than baba ganoush.  Heartier than mayonnaise, less startling than mustard.

Let’s make some hummus.  Since I learned how to make it myself, I have stopped buying it from stores.  Ok, except that one time, but that was only because I was about to move and I needed my hummus fix but I’d already packed away my cooking utensils, look, it wasn’t my fault, and the stuff I bought was so mediocre that if anything it was a good thing, because now I know never to buy it from the store again, ok?

Another recipe that is neither original nor representative of a complete meal (unless you just eat hummus for a meal, which, I mean, I guess I can’t blame you), but good to have and easy to incorporate elsewhere.

For about one and a half cups of hummus, you’ll need:

  • A can of chickpeas
  • Tahini
  • Olive oil
  • A few cloves of garlic
  • The juice of half a lemon
  • Salt and pepper, to taste
  • Other spices (I like to use cumin, coriander, cayenne, and a little smoked paprika)

A note on equipment: a blender or food processor is, I think, the typical way to go, but I don’t own a blender or a food processor.  I do, however, have a stick blender (aka an immersion blender, aka a handheld blender) and a tall cup made to fit it, so that’s what I use for making hummus.  Use whatever you’ve got.  Sorry, a fork and a never-give-up attitude probably won’t be enough.

  1. Drain and rinse your chickpeas, reserving the liquid from the can.
  2. Combine a quarter cup of tahini, a quarter cup of olive oil, the garlic, the lemon juice, a large pinch of salt, a healthy sprinkling of pepper, and the chickpeas in whatever blending vessel you’re using.
  3. Blend.  If you’re using a stick blender, you may need to stop a few times to scrape the thick goop off the sides of the blade.
  4. Keep blending until it looks like it’s all mixed evenly.
  5. It’s probably a little thicker than you want it to be.  Add about a tablespoon of the reserved chickpea liquid (you didn’t throw it away, did you?) and blend until mixed.  If it’s still thicker than you want, add a little more liquid and blend again; repeat until it’s the consistency you want.
  6. Taste and add salt as needed.  Add your other spices and stir around to mix those in.  I like to go heavy on the cumin and coriander, lighter on the smoked paprika (a little goes a long way here), and as always just a dash or two of cayenne.

Go nuts!  Spread it on things, dip things in it, eat it by the spoonful, etc.  Just don’t put it on mushrooms.  They don’t deserve it.


Tupperware works, or if you’re like me and you made it in a tall cup with a stick blender, you can leave it in the cup and cover it with plastic wrap.  It’ll keep for several days, but why would you let it last that long?