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    Pot, Strainer, Measuring Spoons, Food Processor/Blender, Spatula


    Chickpeas – 1 Can (15.5 oz)
    Baking Soda – 1/2 Teaspoon
    Lemon – 1/4 Cup (1-2 Full Lemons)
    Cumin – 1/2 Teaspoon
    Salt – 1 Teaspoon
    Roasted Garlic – 1 Clove (raw garlic is too punchy)
    Tahini – 1/4 Cup
    Olive Oil – 1 Tablespoon
    Ice Water – 2 to 4 Tablespoons


    1. Rinse Chickpeas and place in a pot.
    2. Cover the chickpeas with baking soda and water and cook on medium heat until chickpeas are bloated and their shells start to come off.
    3. Strain chickpeas and run cold water over them for 30 seconds and set aside.
    4. Add lemon, cumin, salt, garlic and tahini to the food processor and blend until smooth.
    5. Add water to the mixture and blend again.
    6. Finally, add the chickpeas (with the skins) to the food processor and mix for about 2 minutes.
    7. Taste and adjust if more salt or lemon is needed.
    8. Scrape into a serving dish and add any toppings like olive oil, pine nuts, sun-dried tomatoes and enjoy with carrots or pita chips!