Classic Hummus.



If you’ve never made hummus, you don’t know what you’re missing.  Store bought hummus pales in comparison.  This took me about 3 minutes to make.  It tastes unbelievably good and can be used as a dip, sandwich spread… whatever!  So healthy and even the kids love it!  I made it for a party that we’re having tonight to serve with some fresh veggies.  Chips, pretzels, crackers… they all work as a delivery vehicle πŸ™‚


2 15 ounce cans of low sodium chickpeas (One drained and rinsed, one with liquid)
1/4 cup of toasted sesame seeds
1 tablespoon of olive oil
1/4 cup of lemon juice
1/4 cup of water
4 garlic cloves, smashed (skin removed)
1 heaping teaspoon ground cumin
1/2 teaspoon salt


Add everything to your Vitamix or blender.  If you using a Vitamix, set to Puree and let it run.  If using a blender or food processor, blend until smooth and creamy.  Remove and store in a container with a lid.

*Recipe loosely adapted from Vitamix cookbook.

— Knead to Cook

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  1. Love the recipe, but classic hummus has tahini in it. That is one of the things that makes it a Middle Eastern