Updated: Apr 5

Homemade Classic Hummus


  • Bowl

  • Spatula

  • Cutting board

  • Knife

  • Garlic press- optional but convenient

  • Food processor (the most convenient), you can also carefully use a blender, immersion blender or mash everything by hand


  • 2-4 cloves fresh garlic- I use 2 cloves / don't like zingy breath

  • 2.5 cups cooked chickpeas- if you use dried, it's about 1 cup dried, sprouted and then cooked

  • 1/3 cup olive oil- learn here, how to choose the healthiest bottles of oil

  • 1/2 cup tahini- the runny kind

  • 2 tbsp dried herb or 4 tbsp fresh herb- I used a garden blend with thyme, sage, mint, basil & rosemary. Other classic hummus flavours include cilantro, paprika, cayenne, parsley, marjoram- choose your favourite!

  • 1 fresh large lemon juiced

  • 2 tsp unpasteurized apple cider vinegar

  • Sea salt and fresh cracked black pepper to taste

Did you know? Sprouting your chickpeas from a dried state can reduce the symptoms of gas & bloating associated with legumes.


  • Sprout chickpeas. This improves our body's ability to digest them. To sprout, add 1 cup dried chickpeas into a bowl, cover them with water and stir in 1 tsp of unpasteurized apple cider vinegar. Leave the chickpeas alone and out of direct sunshine for 72 hours. They will grow a tiny tail and the water will bubble. Drain sprout water and rinse well. You're ready to go.

  • Making hummus is as easy as adding everything into a food processor and pulsing it to reach a smooth paste. That being said, read on for a few tips to ensure you get the most flavour.

  • Put them in a pot covered with water and boil until soft. Once soft, add sea salt and let them come to room temperature. Continue on to make hummus or transfer the entire contents of the pot into a jar. Boiled legumes store best covered in their liquid to remain soft, hydrated and flavourful. Store and use, after 1 week they will begin to sour.

  • For hummus add 2.5 cups soft chickpeas to a food processor. Pulse a few times to get the mix ready for the other ingredients. If you are doing everything by hand I would mash the chickpeas first.

  • Mince garlic or put it through a garlic press to release the juices. Add this to the food processor.

  • Add tahini, olive oil, lemon juice, and herbs of choice.

  • Add 1 tsp of unpasteurized apple cider vinegar (I find this helps with preserving the spread longer in the fridge).

  • Pulse, taste and then add sea salt and fresh cracked pepper to your liking.

  • Use a spatula to scrape down the sides / evenly disperse flavour while pulsing.

Once the spread is soft and to your liking it is ready to eat. Transfer to a jar and store in the fridge. Stores fresh about 1 week- if it lasts that long! I find the flavour grows even more with time as the flavours combine and set.

How to use your hummus:

  • Portable / travel-friendly. An easy snack to bring on the road with crackers or veggies. Keeps fresh all day long, just avoid direct heat.

  • Delicious on bread and toast. Hummus with butter on sourdough cheese bread is one of my favourite carb fuel-up snacks or mini-meals.

  • Works as a nice dinner side or appetizer dip. Can be watered down as used as a sauce.

Serving tip:

  • Drizzle hummus with all or some of the following: olive oil, hot sauce, herbs, fresh lemon juice, sesame seeds for a decadent, dippable, instagramable bite.