Sunday, 23 June 2013

Classic Hummus

When I think of the perfect snack, delicious yet still nutritious, hummus comes to mind. Well, after chocolate, of course. This was my first time making hummus, and to my surprise it turned out amazingly well the first try. This recipe yields a creamy and subtle hummus, perfect for all sorts of veggies and crackers for these warm Summer afternoons, or, in reality, these rainy afternoons. Oh, BC.

1 19 oz. can of chickpeas, drained and rinsed
2 garlic cloves, minced, or 1/2 tsp garlic paste
1/3 cup tahini
3 Tablespoons lemon juice
1/4 cup water
1/8 cup olive oil
Peel the chickpeas by lightly pinching the bean and the outer shell should come right off in one big peel. Repeat with the rest of the chickpeas. Time consuming, yes, but it's the secret to smooth hummus. Transfer the beans, tahini, garlic, lemon juice, water, and olive oil in a blender (or food processor) and blend until smooth. Taste and season with salt, pepper, or more lemon juice. Transfer hummus to a big bowl. Enjoy!

Much love, Vivi


  1. Looks delicious! And very true, it is the perfect snack.

  2. OMG yum. I love hummus. ;)

  3. Looks really yummy! I currently have a jar of tahini waiting to be used for this very purpose.

  4. I want to try this but have no idea what tahini is!


    Amanda Rose

    1. Tahini is a paste made from crushed sesame seeds! You can buy it at most grocery stores. :) Let me know how it turns out when you make it!