The Hummus That Changed Everything

*” and *, <—- Sorry, I'm a bit of a grammar nut!

Wow! I made this tonight having found it on Pinterest and it’s amazing!! We love hummous and this will definitely save us some money. Thank you!

Here it is

Hi Angela! I made my (very first) hummus today using your recipe and I LOVE the taste! Thank you for the recipe. I sure will share it! :)

Sound syummy. I will try this because I love hummus.

I’m really picky when it comes to hummus, so I only ever eat it when I’m at my fav restaurant… Most of the super-market brands are either super heavy on tahini or spices (like cumin.) I like just plain with lemon and garlic (roasted,) and when I have the time I follow a recipe similar to this but simmer the canned chickpeas in water with a clove of garlic, then strain and puree the garlic (cooked and fresh) lemon juice, and tahini together, and then the chickpeas, which I found results in a really creamy texture without skinning them first.

I made my own hummus a week ago for the first time, using a similar recipe. And, just like you, I’m pretty sure I won’t go back to store-bought again! Who knew that something so simple could be so superior when created at home?

This is, indeed, the hummus that changed everything. I’ve been making my own hummus for a year now using a “pretty good” recipe that I found online….but it just never quite had the taste of the yummy storebought ones. After trying this recipe…. “EUREKA! I’ve found it!” More tahini and more lemon! (and I’m sure the Tabasco helps….I’ve been using the green one which has a little less kick and is perfect for us). Thank you also to the peeps who wrote about removing the skins for a smoother texture! I think it really does make a difference. I’m hooked!

Yess! I love the lemon, I add tons of lemon :)
Coupla years ago when I was transitioning from being vegetarian to being vegan [after finding out about the horrors of factory farming] I was really clueless as to what to snack on. Hummus saved the day! Perfect haha

I just made this recipe, and I will never be buying hummus from the store again! I was on a chickpea and tahini kick tonight because I made your Buddha Bowl with the Lightened Up Lemon Tahini sauce and had cooked up way too many chickpeas (I still have some in the fridge). I used my blender for this, and the texture came out just perfect. I did add some cumin, and crushed red chili peppers, but I like it hot. =P This will be so good on my salads and wraps! On a side note, it was fantastic straight from the blender as well!

Your write-up has proven useful to us. It’s extremely informative and you’re clearly really knowledgeable in this area. You possess popped my sight in order to various opinion of this particular subject matter using interesting and reliable content material.

It is 7:50am and my girls (3.5y and 21m) are gathered around a bowl eating carrots and this delicious hummus!!!

Hi,
I’ve been going through so many of your previous posts, having just discovered your website a couple weeks ago. AMAZING!!!
I grew up in Canada, absolutely ate my weight twice over in Fontaine Sante hummus and veg pate. Now that I’ve moved to New Zealand, I’m saddened to say, the hummus is just not up to Fontaine Sante standard. I’m hoping you can help me:
– How would you modify this recipe to mimic the Fontaine Sante “vegetable” flavored hummus — it’s got a green label.
– How would you go about making one of their famous vege pates???
Thanks so much for the amazing recipes. :)

First recipe that I’ve tried from your blog (but it certainly will NOT be the last…I think I want to try everything you’ve posted!)…This was amazing, even though I forgot the garlic! (I’ll *have* to add it before I sit down to dinner with my veggies, hummus and wine.) I also made the chickpeas from scratch – what an amazing difference in flavor! Your recipes are the best form of encouragement. Thanks!

I loved the addition of the tahini but found this to be way too much lemon. Did you mean 7-8 teaspoons? Thanks.

I buy dried chick peas and soak in water – does this mean that i would cook them first to make this hummus?
your thoughts would be helpful
cheers
Carole

By far my favorite Hummus recipe. Eager to try your red pepper and edamame hummus recipes next! Also have to share this great find on my Pinterest to Vegan Food board.

Tip: Not all Tahini is made equal. Different brands changed the flavor of my hummus. If someone out there finds they don’t like hummus it’s probably the tahini that was added.

Hi, please help!
I make homemade hummus and every time it goes bad by the third day. It starts getting a little fizzy and there are air pockets in it and I have no idea what I am doing wrong. I soak the beans overnight, boil them, then blend the usual suspects for a delicious hummus. I put it in a tupperware container and refrigerate. I get two days of normal hummus then, hmm, this doesnt seem quite right Honey.

Best hummus. Ever.

The recipe name says it all for me, too! I’ve tried so many hummus recipes but never found one that just ‘hit the spot’ until I made this one. Now, it’s my favorite hummus! Ceamy lusciousness on bread with slices of tomato and avocado… Mmm, good!!! Thanks so much, Angela, for passing on the perfect hummus recipe!!!

Thanks for the recipe … I tried it and LOVED it. I also skinned each chickpea before tossing in the food processor to achieve a super smooth hummus texture. It was a little time consuming, but it only took 15 minutes and made a noticeable difference. If squeezed just right, the chickpea slides right out of the skin. This was yum!!

I had previously given up on making my own hummus, but after finishing off my hummus for the week in 4 days (at a price of $5.99), I decided I had to give it another try. I must say, this was without a doubt the best hummus I’ve ever tasted. This is coming from someone who has been to the Middle East several times and frequents Middle Eastern restaurants regularly. Hummus is of course in the eye of beholder, and there are so many different recipes with different consistencies and flavors, but I just love this one. It is on the thicker side, and the store-brand hummus it reminds me of the most, both in flavor and texture/consistency, is Athenos original hummus.

Anyways, I highly recommend this recipe, and I enjoy your blog a lot, keep up the great work!

I made this tonight and it is DELICIOUS.

This is my new go-to hummus recipe! I have made it a few times with different variations. Today I did half white (cannellini) beans and half chickpeas. Last time I removed most of the chickpea skins, but this time I did not. Both times it yielded a very smooth hummus so I am not sure if skinning the chickpeas is completely worth the time. I love dipping raw veggies or crackers in this hummus – SO GOOD :) I have also been having mixed greens salads with lots of fresh veggies, quinoa, olive oil, red wine vinegar, and a dollop of this hummus on the side. Thank you for another great recipe!

I love this hummus. I had hoped to use it for lunches this week but the first batch has gone already! Need to make another one.
Thanks

I love this hummus! What really makes it taste special to me is that you left out the cumin and so the clean fresh taste of the hummus can shine :) I also made a batch of your spiced pita chips (from the OSG cookbook)… AMAZING! I think that I heard angels sing when I took my first bite!!!

I’ve made hummus for years but as easy as it is to make, I’ve never been happy with my “recipe”, no matter how much I doctored it up. Who knew that the trick for me, anyway, was to leave out the cumin and add some hot sauce? I tried this tonight and I didn’t have any hot sauce in the house but I used siracha and it came out great! Thank you so much!

This really is the hummus that changed everything. I thought I hated hummus until I tried this recipe. Store bought hummus is bland and awful, this is pure magic. Thank you :)
p.s I love hummus

This was amazing hummus – have made it twice now. I didn’t even add the salt this time and it was still amazing. Will be making over and over. Thank you!!

OK, I just *finally* got around to trying this recipe and WOW! I think it is better than Fontaine Sante!! Thank you so much!!

Hey just thought I’d add that as I was missing tobacso, I used plenty more of a Trinidad hotsauce, left the shells, 7 tbsp of lemon is enough and ITS AWESOME
Thanks so much!

I’m 17 and I am trying to make a slow transition into going vegan. I made this hummus and some homemade pita bread today and it was soooo good! Thank you so much for sharing this recipe. It only took like 7 minutes to make :D

Is 7 to 8 “tbsp” of lemon juice a typo? I made this hummus and omg that’s lie not far off 1 cup lemon juice. It was so sour I had to add some agave to make it edible. Was still quite lemony but was easy to eat. Was quite nice after that. When I me this again I think I’ll greatly reduce the lemon

Angela I actually counted 8 tablespoons of juice into a measuring cup and it was not far off one cup. I think the US Standard measurements compared to Australian standard measurements made mine so much more. Our 1 tablespoon is 20ml and 1 cup is 250ml. Yes I did put it all in lmao. When I asked my sis she said just put it in hahaha. But all ended up well. We added some Agave to take much of the tartness away so was tangy but quite nice. I made it again today for New Years Eve, and this time just used the juice of 2 lemons lol. Still may add more next time jaut not as much as first time Its a yummy recipe and I haven’t bothered looking up any others

Perfect taste!

I think the recipe means 7-8 tsp lemon juice vice Tbsp. Ours is runny and very lemon-flavored! :)

Oh my god I love hummus so much,and this would save me so much of money! So simple and easy! Thank you for sharing!

This is delicious. First recipe I’ve made of yours and it’s great. I found it a little too much tahini for my taste though, so going to try less next time. I bought some ready made stuff in case I mucked it up, but I wish I hadn’t bothered, it is awesome! Thank you! :D x

I love hummus so much! I used this recipe and omitted oil. So good!

I MADE THIS!!!!! and i loved it so so much!!!! thank you!! ! It was so pretty w the paprika on top too.

OMG! I was searching for “better than LaFontaine hummus” and guess what I found! Made it exactly and it was FAB!! Love all the comments for future variations! Thanks!! Super DELICIOUS!

This hummus recipe is fantastic! Thanks! One idea that I came across recently for making the hummus a little creamer and blending the flavors even better is to add just the tahini and lemon juice to the food processor and process till smooth and creamy. I stop the processor and scrape the sides and then blend again to make sure it is really smooth. Then add the rest of the ingredients. That is how I made this version and it turned out great!

I’ll have to try this again with half the lemon. I made it with freshly juiced-juicer style lemons, not squeezed, and man it knocked my socks off! I tried masking it with some cumin. I had it in the food processor, then transferred it to the vitamix that instantly made is smooth as silk :)

Do you find it best to remove the “skin” from each chickpea?

It is perfect… with some extra garlic :P

Thanks for sharing this. Have been trying hummus recipes for months looking for something that is as good as you get at a middle eastern restaurant. Nothing has come close until now. Not only is this as good as any I’ve had I would say even better.

I tried this today,and it was fabulous,my husband just loved it, definitely wort saving.Thanks for sharing, Blessings.

Wow! I have been making your recipes for years but for some reason have never made your hummus. It’s a revelation. Throw all your other hummus recipes away people!

This is hands down the best hummus. Move aside store hummus… this is amazing!!