Rating: 5 stars
27 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I have eaten hummus a few times a week for years now. A couple years back I wanted something different, so I started messing around. After a few trial runs, this recipe represents my favorite hummus.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chickpeas in a blender; top with olive oil, lime juice, tahini, and garlic. Blend mixture until smooth. Add water 1 tablespoon at a time and blend until desired consistency is reached. Add paprika, cayenne pepper, and cumin; blend until incorporated.


Cook's Note:

Try different brands of chickpeas, as they will yield different consistencies (smoother, chunkier, etc.).

I use lime juice, but lemon works if you prefer. I put a little under 1/4 cup so it is a little more subtle.

People tend to enjoy different amounts of tahini, distinct and thick. I put in a little under 1/4 cup.

Cumin is a strong spice, so try a little under a 1/4 teaspoon first to see if you would want more.

Depending on your consistency preferences and the type of blending unit being used, you may want/need anywhere up to 1/4 cup water.

Nutrition Facts

172 calories; protein 3.3g; carbohydrates 13.1g; fat 12.5g; sodium 146mg. Full Nutrition