Classic Hummus

If you’re just looking for a tried-and-true recipe for making a super simple and delish hummus, this will do the trick.

Homemade hummus is TOO easy and possibly too delicious as well. For this hummus, I decided to mix it up and let another white bean have some time in the spotlight – The Great Northern Bean. Because it’s so tender and mild in flavor, it’s a nice complement to garbanzo beans (aka chickpeas) typically used in hummus. Also, northern beans are good for you! So why not have a lil bean variety in your hummus, ya know? But, you can totally use only garbanzos (truly the classic way) and it will be great!


I’ve been avoiding gluten for ~3 years now but the tummy ache I get from eating pita and hummus is a sacrifice I’ll shamelessly make over and over again. #NoRagrets, amiright? If you follow gluten-free diet because of dietary concerns, you do you. Also a big fan of adding a scoop of hummus on the side of a salad, on top of a burger, or just dipping veggies right into the container. Why is hummus so good?!

Ahem, anyway, back to what you’re here for — the recipe! Mmmm




Classic Hummus

Pro Tip — This makes a lot of hummus. So, unless you’re a hummus-a-holic or plan on sharing, I recommend cutting in half.

2 cans of drained beans (either both garbanzo or mix it up with 1x garbanzo + 1x great northern beans)
1/4 olive oil (+ extra for later)
2 tablespoons lemon juice (+ extra for later)
2 tablespoon tahini
1 teaspoons sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Put everything in the food processor and pulse until smooth and creamy. If after about 5 mins of pulsing, the hummus is dry or lumpy, add olive oil and lemon juice ~1 tablespoon at a time and pulse til you reach your desired consistency. Serve with fresh cracked pepper, a drizzle of olive oil, fresh basil, olives, pita points, veggies… lit’rally whatever you want. Store in a sealed container.

**This recipe is naturally gluten-free, vegan, and vegetarian friendly. Obviously, if you have dietary concerns, read your labels and don’t serve with pita points.***

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