Good Homemade Hummus Recipe

Good Homemade Hummus Recipe

Good Hummus Recipe

Since the hummus I’ve usually purchased does not have “good oils” in them, I’ve resolved to make my own instead. I’ve settled on this delicious recipe going forward as a staple in our home.

It is especially good because step one is that you make your own tahini. Then to make the hummus extra smooth, you remove all the little casings on the canned chickpeas, which is slow (ten minutes) and a bit tedious, but either get someone to join you in doing it, or enjoy the meditative act.

The other reason this recipe works so well is the order in which you do it, mixing well at each step. Resist dumping it in all together, and follow the directions below for a better result.

Good Homemade Hummus Recipe

1 cup hulled sesame seeds
olive oil or avocado oil
sea salt
1 (15 oz) can chickpeas with its liquid
1/4 cup lemon juice
1 clove garlic
1/2 teaspoon ground cumin

Toast the sesame seeds in a dry skillet on the stove top on medium low heat, stirring continuously, until they take on a light golden color. Put the toasted seeds in a food processor, and process until a crumbly paste begins to form. Add 4 tablespoons of oil until the tahini is smooth and creamy. Remove from the food processor and put in a container for the refrigerator, since we will use only about half of it for the hummus recipe.

Drain the canned chickpeas, reserving the liquid in the can for later. (Fun fact: that liquid is call aquafaba.) Then for smooth hummus, remove the little casing on each of the chickpeas. They come off easily if you pinch them. Set them aside until needed.

In the food processor, place 1/4 cup of the tahini and 1/4 cup of lemon juice. Process for one minute. Scrape down the sides and whirl again until well incorporated. Add the minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini/lemon juice mixture. Process, scrape down the sides, and process some more. Add 1/2 the chick peas, and process for a minute. Scrape down the sides and add in the rest of the chick peas, processing until relatively smooth. Add three tablespoons of the reserved liquid from the chickpea can. Whirl until smooth. (Sometimes you need to add a little bit more aquafaba to make it smooth.)

Serve with a drizzle of good olive oil.

Store in an air tight container in the refrigerator.


The toasted sesame seeds going in the food processor.


Drained the chickpeas and just starting to peel them.


Adding in chick peas




I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

1 Comment


  1. […] serve falafel as finger food either dipped in tzatziki (recipe here) or homemade hummus (recipe here). However, you could serve them in a pita or on a salad as […]

Leave a reply

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


Send this to friend