Classic Hummus

Rationale: high in fiber, high in protein, easy, make-ahead, gluten free, post-workout snack

Variations: add your favorite spice (cayenne!) or herb (cilantro!) or vegetable (roasted peppers!).

Serving suggestion: top with paprika, peppers, pine nuts, herbs or roasted peppers to looks fancy for company, serve with any raw veggie (broccoli, cauliflower, cucumbers, peppers, carrots, etc), spread it on a sandwich instead of (nutritionally void) mayo, thin it out with water to make a salad dressing.


  • One 15-ounce can chickpeas, drained – liquid reserved
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 2 Tablespoons well-stirred tahini
  • Garlic clove, minced
  • 1/2 salt, or to taste
  • 1/4 teaspoon ground cumin
  • Dash of ground paprika for serving (optional)



Drain chick peas, reserve liquid.  Use a food processor or a blender to process all the ingredients until smooth and creamy.  Add as much liquid from chick pea can as needed for desired texture.

Scrape the hummus into a bowl, chill and then sprinkle with paprika (see “variations” for option topping ideas).

Store homemade hummus in an airtight container and refrigerate up to one week.

Makes 6 servings.

Roasted Red Pepper Hummus