Homemade Hummus

  • 1 can of chickpeas/garbanzo beans
  • 3 tablespoons of lemon juice
  • 3 tablespoons tahini
  • 3 tablespoons of the canning water from the beans
  • 2-3 cloves of garlic
  • Salt
  • Olive Oil
  1. Open cans, save 3 tablespoons of canning water, drain and rinse the beans.
  2. Deposit the beans in a food processor.
  3. Add lemon juice, canning water, tahini and garlic.
  4. Blend until thickens.
  5. While still mixing, slowly add olive oil a little at a time until mixture is no longer dry and starts to get creamy.
  6. Add salt.
  7. Mix for a few moments more.
  8. Taste test – For more garlic flavor, add garlic powder and salt to taste. (Note: garlic flavor really comes through once the mixture has sat in the fridge for a few hours).
  9. Continue to mix until it reaches a rich, creamy consistency (repeat step 5 if needed).
  10. Put in a bowl with a lid and allow to sit for about four hours before serving.

Homemade Tahini

If you make much Middle Eastern style foods, you’re familiar with Tahini or a ground sesame paste.  If you make homemade hummus, you know its a key ingredient though technically, not essential.  I’ve made it without it because I didn’t have any on hand.  So that got me thinking (as most things do), how is it made?  I found several extravagant recipes and have copied the basics here:


  • 2.5 cups sesame seeds
  • 3/4 cups olive oil (see “hints & tips”)


  1. Preheat oven to 350
  2. Toast sesame seeds for 5-10 minutes flipping seeds frequently.  Do not allow to brown.
  3. Allow to cool for 20 minutes.
  4. Pour sesame seeds into food processor and add oil (see “hints & tips”).
  5. Blend until desired consistency (thin paste).
Hints & Tips:
  • Oils: Grapeseed, sesame and vegetable oils are all a good substitute for olive oil in this recipe.
  • Thin mixture by adding more oil or thickening by adding more seeds, so don’t toss everything in there at once.
  • Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.