
Happy first Saturday in December! :)
Is your shopping done yet?
I joke, I joke. ;)
Please tell me your shopping is not done yet. I will shed jealous crocodile tears if it is.
I have a couple quick announcements before I get into the post:
1) A huge thank you for your continued votes in Project Food Blog! Yesterday, I advanced to Challenge #9. I was a big ball of nerves all day I tell you. For challenge #9, they are cutting 12 contestants down to just 3 contestants for the final 10th round, so your votes will be more important than ever for this next one. Keep your eyes peeled for my 9th challenge post tomorrow. :) I’ve been working around the clock and very excited!
2) Holiday Glo Bar variety packs are on sale NOW (Sat Dec 4) and are expected to sell out quickly!

And now on a more serious note, I talk hummus.
For hummus is not to be joked about. It is serious business.
The only problem with sharing a hummus recipe with you is that hummus taste preferences are so varied that it is difficult to say that this hummus recipe will be the perfect, life-changing fit for you, but I can tell you it is the right fit for me!
I can also tell you that the beauty of making hummus at home is that you can play around with the recipe to suit your own needs. Add ingredients like lemon, garlic, and salt gradually so you can taste test and adapt for your own preference.
With that being said, let’s get our hummus on!

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The Homemade Hummus That Changed Everything
Adapted from Barefoot Contessa.
Ingredients:
- 2 cups cooked chickpeas, liquid reserved and set aside
- 1 tsp kosher salt, or to taste
- 2 garlic cloves
- 1/3 Cup tahini
- 7-8 tbsp freshly squeezed lemon juice
- 2 Tbsp reserved chickpea liquid (or water)
- 4-8 drops of Tabasco sauce (amazing), to taste
- Olive oil, for drizzling
- Paprika, for garnish
Directions: Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Also, if you use unsalted chickpeas, you may need more salt. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.
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One thing I love about homemade hummus is that it is so quick and easy to make!
It literally takes just 5 minutes before you are stuffing your face in hummus glory. :)

The original recipe calls for 4 cloves of garlic, so I tried that out yesterday and it was way too garlicky for my liking. Two cloves is perfect for me!
I also had to cut down the salt as my canned chickpeas were salted.

After a few adjustments, the result was a creamy and smooth hummus with the perfect consistency.

Dare I say this was better than my favourite Fontaine Sante store bought hummus? Yes, I think I do.
I looked at my mom and said, ‘I will never buy store bought hummus again.’

Don’t forget to drizzle on olive oil and a sprinkle of Paprika. This truly makes the hummus pop and gives it that smooth, buttery quality going down.

Just perfect.

The recipe makes about 2 cups and provides a quick and easy lunch spread for wraps, sandwiches, crackers, and veggies.

Or you can just spoon feed yourself straight from the food processor as you stand there in your hummus ecstasy.
Not that I have done that or anything…
*” 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.
Sorry Allyson, I did mean tablespoons but I probably should have called it LEMONY hummus to emphasize how lemony it is. Thanks for your feedback!
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
Yes cook them before making the hummus – enjoy!
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.
I’d check the temperature of my frig. Mine was going out but I didn’t know it, but my produce was not lasting as long. Thought it was the trucks taking longer to deliver .. until things were boiling up in there. Threw away a lot of bad food & melted foods in freezer.
Best hummus. Ever.