Homemade Hummus

Last week’s Modern Love column in the NY Times recounted a story of the author’s 2 year old son trying to woo Matilda Ledger by declaring his meal preference, “I eat tummus for dinner!” Well, he may not have won over little Matilda, but, he won me over. In fact, hummus (or tummus, if you have the limited verbal skills of a toddler) and pita is one of my favorite snacks (and sometimes dinners). And, not only is it more economical to make it yourself, it also tastes so much better than the bread and dip you buy at the market.

hummus with tahiniHummus

I like my hummus spicy, garlicky and with lots of tahini. Even though I give quantity measurements, everything is really to taste. Add ingredients slowly, purée, and adjust as necessary.


  • 2 15-oz cans of garbanzo beans (chickpeas), with half the liquid reserved
  • 4 garlic cloves, minced and then mashed (or to taste_
  • 3-4 crushed chiles (or to taste)
  • 2/3 cup of tahini (or to taste)
  • Juice of 3 lemons (or to taste)
  • 1/2 teaspoon salt
  • 1/4 cup olive oil (or to taste)
  • Pine nuts (for garnish)
  • Ground cayenne pepper (for garnish)

In a food processor, purée garlic, chiles, garbanzo beans, half the liquid from the beans, tahini, olive oil and lemon juice. Stir in salt to taste. Garnish with pine nuts, cayenne and additional olive oil. Serve with pita, crackers, or veggies.