Saturday, March 10, 2012


I am very picky about Hummus.. I do not like it commercially made at all.. there is something about the chemical preservative taste that is so NOT good... but I am trying to eat healthier and come up with ways to incorporate more protein in my diet..but still want hummus that tastes good... There are a million ways to make hummus...most in my opinion are too "lemony" or too "garlicy"....I want flavorful and delicious... a little spicy, a little just plain yumminess... You can always add more garlic and lemon if you like it more lemon/garlic flavored... I roasted garlic cloves in olive oil for a few minutes on the stovetop and added the oil and garlic to the food processor... I added a little worchester sauce, white wine and cumin to jazz up the flavor... I serve this with bias cut (meaning cut on an angle) english cucumber, pita (cut into wedges) pretzels, or crunchy pita chips.  You can serve it with crackers, baby carrots, cherry tomatoes... lots of healthy varieties and some not so healthy ;) Some people save the liquid from the chickpeas to add to the finished dip to thin it out.. I did not do this because it has a tin taste & in my opinion is not good.  I add water to the dip to thin it out and make it not too thin I want it to be a little thick to stay on the pita, cracker etc (not run off).  I also just mix it till it is smooth but not pasty.  I like just a little body to it...  Enjoy


2 cans chickpeas, drained
3 T tahini
1/3 cup olive oil
3-4 garlic cloves smashed on the counter to remove the skin
3-4 T water
1/2 t worchester sauce
1/2 t white wine
1-2 T lemon juice (I start with 1, then I taste the finished product and if I need a little more to brighten the flavor then I add it)

seasonings of your choice ( 1/4 t.cayenne pepper, paprika & cumin, pinch of regular & seasoned salt, cracked pepper

Over medium heat in a frying pan add olive oil and garlic.  Cook until garlic is browned about 3-4 minutes stirring often to avoid burning garlic. Remove garlic from oil (save garlic) and let oil cool completely.

In food processor add chick peas, olive oil, garlic cloves,lemon. worchester sauce, wine and seasonings.  Blend completely.  Add 1 tablespoon of water at a time (no more than around 3-4) mixing with each tablespoon. Taste and adjust seasonings if necessary.  Remember that flavors will blend together and be stronger.  Just before serving taste and adjust seasonings if necessary.  Before serving I always drizzle top of dish with a little olive oil, a sprinkle of cayenne pepper & paprika. Serve with assorted dippers, and refrigerate any leftovers...


  1. I'm so glad you posted this recipe, when I saw your post on fb that you were making homemade hummus I was going to ask you for the recipe. I do eat a store bought one but I am picky and it is the only brand I will eat. I can't wait to try making my own, thank you for posting your recipe.


  2. I've never had hummus, but I love chickpeas. I may just have to try this.....

  3. I think that's one problem with Michigan having a large Arabic Community. There is a ton of good hummus there and one can get spoiled very quickly. I took to making my own a long time ago for the same reason as you: Finding a good one is nearly impossible. I will be trying this recipe, for sure.