Homemade Hummus Recipe

I feel hummus is just one of those foods that can't be mass produced. Perhaps, I am biased because I have only known homemade hummus for many years. Anyways don't take my word for it, make this recipe and you will understand. 

  • 2 cans of chickpeas
  • 1/2 cup of water
  • the juice & zest of one large lemon (or two small lemons)
  • 1/2 cup tahini
  • 6 large cloves of garlic, peeled & sliced
  • 2 tablespoons of olive oil
  • sea salt & pepper to taste


Slowly add your the chickpeas in your food processor, adding water as needed.  The mixture should thicken up. I recommend using the pulse setting on your food processor to ensure you don't burn out the motor.



While that’s taking place zest your lemon(s), and put 1/4 of the zest aside. (I can't tell you enough how much I love my micro grater for zesting).



Next Slice your lemon(s) in half and squeeze the juice out to put into food processor.  This should deposit about a 1/2 cup of lemon juice in to your hummus, which is about right.



Go ahead and peel & cut your garlic (slices are fine) and add the garlic to the food processor.



At this point, add the tahini into the food processor as well. Turn on the food processor and watch for the consistency to change. While this is occurring add the 2 tablespoons of olive oil. This time I used spicy herb & pepper for a lil extra kick but add whatever you prefer. 



Salt and pepper to taste and when you’re satisfied with the final outcome, place in a bowl and garnish the center with your reserved lemon zest.

Congratulations you have succusfully made delicious hummus and all your friends will love you. 


Chantal Routhier

Halifax Wedding Photographer - named as one of Canada's Top 30 Inspiring Wedding Photographers for 2015 by Wedding Bells Magazine