I love hummus. Admittedly, it’s not the most attractive dish. In fact, I was hesitant to originally try it. But boy, am I glad I did. It’s become one of my absolute favorite dishes.

I use to buy it at the grocery store, even though everyone argued their homemade version was easier and tasted better. I disagreed for a long time. How hard is it to remove the plastic wrapper around the lid? Not too hard in my opinion! And I actually preferred the ready-made grocery store versions better.

But I felt guilty about it. It felt like I was preferring a Yugo to a Mercedes. And that’s just plain wrong. So I made a lot of hummus. They all turned out okay, but I didn’t love them enough to dirty my kitchen. Finally, I found a version I love. Is it 100% authentic? Uh, no. It is, however, worthy of cleaning my food processor.


Adapted from The Novice Chef and The Meaning of Pie


  • 1 can garbanzo beans, drained and rinsed
  • Juice of 1 lemon (I like my extra lemony)
  • 3 Tablespoons tahini paste
  • 2-4 cloves garlic, chopped (see special notes for a substitution)
  • 2-4 Tablespoons water
  • 3 heaping Tablespoons plain greek yogurt
  • ½ teaspoon cumin
  • Salt to taste


  • Add all ingredients to food processor and pulse until velvety smooth.
  • Taste. Most hummus recipes are similar to one another. It all comes down to personal preference!
  • Drizzle a little extra virgin olive oil on top before serving.


  • Hummus is incredibly versatile. One delicious change is to swap the garlic cloves for a head of roasted garlic. Particularly good for those who don’t like the bite of raw garlic.
  • My version emphasizes the tang of lemon, tahini and garlic. If you feel a little gun-shy about any of those, I would start with smaller qualities then listed and adjust according to your taste preferences.
  • Can be made in a blender instead of a food processor. Just be sure to add the liquid ingredients first.



  1. says

    You are absolutely right that a hummus recipe has to be good enough to warrant cleaning the food processor. That is a perfect cooking standard. I couldn’t agree more.

Leave a Reply

Your email address will not be published. Required fields are marked *