Recipes Snacks

My Favorite Hummus

You may have noticed there hasn’t been a lot of main dishes around these parts recently (actually, you probably haven’t because you have better things to think about, but I have noticed). The reason for that is that Bart is in the throes of busy season at work, which means he eats most of his meals at work (you know, sushi, Indian food, pitas. . .), while I eat snacks at home.

Thus, the recent slew of smoothies, healthy cookies, and granola bars. Those ARE my main dishes right now.

Which brings us to this hummus. It’s my dinner multiple times a week. I have big plans to roast a red pepper and blend it in with this, but have not done that yet. I always use dried chickpeas and cook them in my crockpot for about three hours on high (I don’t soak them beforehand).

Also, Smitten Kitchen shared a hummus recipe recently and mentioned that her secret to really smooth, amazing hummus was peeling the chickpeas. And I thought, “Well, that’s only for insane people.”

And then the next time I made hummus, I found myself carefully peeling 2 cups of chickpeas. Give me my “insane person” badge, please.

It’s not necessary, although it does make for a nice smooth hummus. It just depends on if you’re looking for an excuse to spend 15 minutes of quality time with your audiobook. (Also, I find that cold chickpeas are much easier to peel. I suppose this lets you know I’ve peeled them more than once. How embarrassing).

And this hummus needs a couple hours in the fridge. Every time I taste it right after I make it, I think, “hmm, a little much.” And then two hours later, I’m all “WHOA, BEST HUMMUS EVER.”

Even Bart, who does not care for hummus much at all, will eat this one.


My Favorite Hummus

Course Appetizer
Prep Time 7 minutes
Chill Time 3 hours
Author Janssen Bradshaw


  • 4 garlic cloves
  • 2 cups chickpeas drained, liquid reserved
  • 1 ½ teaspoons kosher salt
  • 1/3 cup tahini sesame paste (you can usually find this by the peanut butter in the grocery store)
  • 6 tablespoons freshly squeezed lemon juice 2 lemons
  • 2 tablespoons water or liquid from the chickpeas
  • 8 dashes Tabasco sauce


  1. Combine all ingredients in a food processor and blend until very smooth. Refrigerate for a few hours and enjoy!


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  • Reply Amber February 13, 2013 at 12:34 pm

    You are hilarious about peeling chickpeas. Should I admit the crazy things I've peeled?! All for Quinn- I've damaged her I'm sure. Grapes. Even green peas. One by one. Yes, I'm crazy 🙂

  • Reply Karen February 13, 2013 at 1:11 pm

    I've been eating a lot of hummus lately, too (though not peeling the chickpeas). It is great for a little snack when I am hungry and with veggies for lunch. But I might have to try your recipe. I use less garlic and no tahini or tabasco, but it looks good and would be a nice change.

  • Reply Mrs. February 13, 2013 at 2:02 pm

    Thank you for the advice on where to find tahini — I have been looking and looking, usually in the international and regular spice sections. So I'll have to look near the peanut butter!

    Homemade hummus has been on my to-make list for quite some time now!

    • Reply Packrat February 13, 2013 at 4:13 pm

      Depending on where you live, you might not be able to get tahini at a local store. I have to travel about 80 miles to get it at Safeway. After scouring the whole store, I found it in the deli section next to the sushi making ingredients. Good luck.

  • Reply Erica February 13, 2013 at 3:28 pm

    i never eat real meals when spencer is not around for dinner. i have more then once made a dinner out of oven fries.

  • Reply Packrat February 13, 2013 at 4:24 pm

    I don't know what happened to my first comment. oh well, I was teasing you about peeling the garbanzos. Hint: reserve the liquid and put the beans in a colander (if you haven't already). Rinse with a hard stream of cold water. The skins should just come off.

    Also, there are recipes online for making your own tahini. It is basically just sesame seeds and (olive) oil. I couldn't get it nice and smooth, but it tasted fine. We don't care if our hummas isn't perfectly smooth.

    Also, I'm not a huge fan of really lemony hummus – just personal preference. The best I ever had was in a grungy little cafe in Sebastopol, CA. The Middle Eastern owner made it for us as we watched. (My son eats at this place at least once a week.)

  • Reply Karri February 13, 2013 at 4:37 pm

    Oh yum. I love a smooth hummus. But I dont know if I have it in me to peel all those garbanzos.
    How long does this last?

  • Reply Rebecca February 13, 2013 at 5:17 pm

    I'm not a hummus fan but I really want to be. I definitely need to try this one.

  • Reply caitlinjacobs February 13, 2013 at 5:38 pm

    This is my favorite hummus recipe too! I always roast the garlic before putting it in, it makes it sooo divine. I'll have to think about peeling the chickpeas. . . sounds like an awful lot of work, but if you say so . . . 😉

  • Reply Jones February 13, 2013 at 8:29 pm

    Thanks for this Janssen. I needed a new, yummy hummus recipe. I will try this soon.

  • Reply Morris February 13, 2013 at 9:12 pm

    This was the perfect inspiration. I was trying to come up with an appetizer for some friends that are coming over tonight and hummus with veggies is just it. Thank you. I can't imagine myself finding the time to peel the chickpeas though. I don't know where you found the time with 2 kids.

  • Reply Sarah February 14, 2013 at 4:24 am

    I make a lot of hummus, but I have to be honest that I have never peeled the chickpeas. I guess we prefer the hummus "rustic". (That's my favourite word to cover any lumps, bumps, and inconsistencies.)

  • Reply Lindsay February 14, 2013 at 6:17 am

    I love hummus, but I've never tried making it! This sounds delicious.

  • Reply Jillian February 18, 2013 at 11:55 pm

    I ADORE hummus. Have you tried sun-dried tomato hummus? It will change your life. I love it so much I don't even need anything to dip in it. Just give me a spoon!

  • Reply A Day in the Life: Summer Edition - Everyday Reading June 25, 2018 at 1:10 am

    […] Bart heads back in to shower and get ready for work, and I keep prepping for dinner. I make some hummus and a Greek salad and tzatziki sauce. Making all the components from scratch it turning out to be […]

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