The Hummus Show


Basic Hummus

  • 1 16 oz. can of chickpeas or garbanzo beans, rinsed
  • 3-5 tablespoons lemon juice (depending on your taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves crushed garlic
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • Up to ¼ cup water if mixture seems to be dry while processing
  • Salt and pepper to taste
    • Bushes brand is the best


Be sure to adjust salt and pepper after adding your mix-in flavors.
Sometimes you will need to adjust your salt and pepper, sometimes you won’t.
Always give it a taste to be sure.

Drain chickpeas and rinse.
Combine remaining ingredients in blender or food processor.
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Add 1/4 cup water as needed while processing.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
For a spicier hummus, add a sliced red chili or a dash of cayenne pepper.

Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry

Mix-Ins and Flavor Enhancements

Using your imagination, you can create an amazing array of flavored hummus. All you need to do is figure your flavor profile and mix in your ingredients.

For one entire recipe of Basic Hummus, use ¼ to ½ cup of any of the following suggestions.

Favorite and classic combinations are:

  • Scallions, chopped fine
    • Use garlic flowers, chives and chive flowers for more flavor power.
    • Roasted red peppers
      • Either fresh roasted from your grill or oven, or from a jar; simple puree and mix in. You can leave some in small dice for accents. Enhance the color with a sprinkling of chives or parsley.
      • Roasted Garlic
        • Roast your garlic using your favorite method. Cool the garlic and squeeze the paste from the cloves, mash with a fork until smooth. Season with salt and pepper. Mix into a basic hummus recipe and stir to combine.
        • Guacamole
          • Add 3 cups fresh cilantro to the basic processing, also add 1 clove fresh garlic, and 1 ripe avocado, ½ sweet onion, process until smooth
          • Chili lime
            • Fold in Chili powder, lime zest and lime juice. Start with 1 tsp. chili powder and adjust to your taste for level of heat.
            • Lemon Parsley
              • 2 cups Italian parsley leaves, zest and juice from 1 lemon, process with basic hummus until smooth
              • Pesto with Sun Dried Tomato
                • Fold in your favorite pesto and add some small diced sun dried tomatoes.

Use your imagination to create your own favorites.

Basic Hummus without Tahini


  • 1  16 oz. can garbanzo beans/chickpeas
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • Up to ¼ cup water if necessary
  • Salt and pepper to taste

In a food processor, blend all ingredients together until smooth and creamy.

Serve immediately with pita bread, pita chips, or veggies.

Store the hummus in an airtight container for up to three days.

Pita Chips

  • 1 package pita bread, can be old but not moldy
  • Olive oil to brush the bread
  • Salt and pepper

Cut the pita breads into small bite sized wedges.

Lay the wedges flat on a sheet pan and brush with olive oil.
Season the wedges with salt and pepper.

Place a piece of parchment on top of the cut pita wedges and set another sheet pan right on top so the pita is between two sheet pans.

Place into a 400°F oven for about 10 minutes.

You will need to peek at the pitas to ensure they are not getting too brown. If the pita is not golden and crisp after 10 minutes, remove the top sheet pan and parchment.
If you want the bread wedges to be more golden, place them back in the oven until they are at the desired color.

Caution, don’t walk away as they will burn on you very quickly. Keep a close eye on them to prevent burning.

Enjoy making Hummus! Let me know what kind of “Mix-in’s” become your favorites.

4 thoughts on “Hummus

    • Hi Heather,
      Hoop cheese can be found in the grocery store, typically in or near the meat counter. It is a mild cheese, similar to cheddar. The red rind is more mild than the black rind which is like a sharp cheddar.
      The hoop cheese differs from cheddar in that it is much more creamy and melts wonderfully into casseroles.
      The cheese is not mass produced and was very popular in the deep south in the 1960’s. The cheese can be easily found at farmers markets in addition to grocery stores.

      Use hoop cheese in making yellow squash casserole or in this recipe for “Apple Cheese”

      9 granny smith apples,peeled and sliced thin

      1 cup of flour

      1 cup of sugar

      10 ounces of shredded cheddar cheese

      3-5 ounces of shredded hoop cheese either red or black rind

      1 sleeve of Ritz crackers, crushed

      1/2 cup of melted butter

      Combine all ingredients but the apples in a large mixing bowl. Using a buttered casserole dish, place a layer of sliced apples on the bottom, top with cheese mixture.
      Repeat layering until all ingredients are used.
      Bake at 350 degrees, 35-45 minutes.

      I’ll have to do a post on Hoop Cheese, thanks for asking!

  1. Pingback: Chickpea Sesame Penne (Serves 1+)

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.