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Homemade Hummus Improved

With each new batch of hummus, I’m discovering what works better for taste and consistency.  Here’s how I’ve progressed my recipe:


  • 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).

Put in a bowl with a lid and allow to sit for about four hours before serving.