Recipe: Traditional Hummus

Hummus is an incredibly versatile dish that can be used as a spread on crackers, in a wrap, on a sandwich, or as a dip for veggies and pretzels. I am so thankful that both of my girls like it because it is the perfect way for me to ensure they’re getting protein at lunchtime. They especially like when I put hummus and cheese on a whole-wheat tortilla and wrap it up (we call it a roll-up). I also sometimes add extras like carrots (for my 5-year-old), pieces of leftover bacon (for my 3-year-old), and chopped homegrown tomatoes or cucumbers (for me).

You can buy hummus (that will surely have preservatives in it) at the store or you can try this homemade version, which is very fresh tasting and has ingredients that you can adjust depending on your preferences. You can store it in the fridge for about a week or make a big batch and freeze some for another day!

4.8 from 6 reviews
Traditional Hummus
  • ¾ cup dried chickpeas or 2 cups canned (rinsed)
  • water
  • ⅓ cup cooking liquid (that is left after boiling dried chickpeas)
  • 3 or 4 tablespoons of lemon juice, to taste
  • 3 tablespoons tahini (ground sesame seeds – usually found near the peanut butter in the grocery store)
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • ⅛ teaspoon of salt (or more if preferred)
  1. If using dried chickpeas pick over and rinse them. Put them in a Tupperware container or bowl with water to cover by 2 inches. Soak them in the fridge overnight. The following day rinse them again and then put them in a small pot with fresh water to cover by 2 inches. Bring to a boil and then simmer for 90 minutes. Reserve the cooking liquid.
  2. If using canned chickpeas rinse them with water.
  3. In a food processor combine the soft chickpeas, ⅓ cup cooking liquid (or fresh water if using canned chickpeas), lemon juice, tahini, garlic, olive oil, and salt. Blend until smooth and add more liquid if a thinner sauce is preferred.
  4. Garnish with paprika if serving as a dip.
We recommend organic ingredients when feasible.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. Jess |

      I was just wondering if you have tried to make extra and freeze the rest. Do you think it would thaw well? Thanks!

      • Assistant to 100 Days (Amy) |

        Hi Jess. I freeze hummus and other bean spreads often. It works well. ~Amy

    2. Elizabeth |

      How long will this keep in the fridge?

      • Assistant to 100 Days (Amy) |

        Hi there. I think a week is about right. Mine never lasts beyond a couple days simply because it gets eaten. :)

    3. Holly Morphy |

      Anyone know if you can make hummus without the tahini? Husband has a severe allergy to sesame.

      • Julie Champagne |

        You can try to replace it with almond butter. Personally, I put a litte more oil and no tahini. I put fresh herb or/and more garlic to give more flavor.

        • Jackie |

          Which fresh herb do you use?

    4. Cassie |

      How long will the tahini keep? I can only find it in a large can.

      • Amy Taylor (comment moderator) |

        Hi Cassie. I’ve kept it for months in the fridge. Be sure you mix it well after opening each time to combine the oil and solids. You may have to let it sit at room temp for a while in order to do this. ~Amy

    5. Jennifer |

      This is excellent – so, so yummy! What a wonderful addition to our weekly veggie tray. My large family & I thank you very much!

    1 3 4 5

    Leave a Reply

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

    Rate this recipe (optional):