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Easy Hummus

November 5, 2020

Prep Time:

5 Minutes

Cook Time:



2 Cups of Hummus


Dips and Sauces, Vegan, Gluten Free, Vegetarian

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About the Recipe

I make this version of hummus when I’m out of tahini.


  • 1 15 oz can of chickpeas, drained (save ¼ cup liquid) and rinsed

  • 1 TBSP fresh lemon juice from about ½ of a medium lemon

  • 1 TBSP apple cider vinegar (it brightens just about everything)

  • 1 TBSP toasted sesame oil

  • 1 clove garlic or 1 tsp garlic powder

  • ½ tsp kosher or sea salt

  • 1 tsp dried basil

  • ½ tsp each: cumin, all-spice, turmeric

  • ¼ cup of the chickpea liquid, or water

  • Optional: serve topped with a dab of olive oil and handful of pine nuts


I make this version of hummus when I’m out of tahini. Mix everything in a food processor (using a high-tech blender turns it into baby food). Once you start mixing, slowly add in the chickpea liquid or water until it turns into a smooth, creamy dip. Add extra liquid as needed. Taste it. You might want more salt or lemon. Sometimes I had a handful of fresh parsley. If you prefer a more traditional hummus, just stick with the garbanzos, lemon, salt, sesame/oil. Add pepper if you like more oomph. You can also thin it out enough to use a salad dressing. No need to ever buy pre-made hummus again!

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