Delicious Hummus Recipe

When I was in school, hummus sandwiches were my life. On campus, there were multiple places to quickly grab a sandwich on the go, and my signature sandwich was a wheat wrap with garlic hummus, lettuce, tomato, cucumber, oregano, and provolone cheese and mayonnaise during my days as strictly a vegetarian. The hummus at school was delicious, and they would glop on a ton on my wrap, considering it probably wasn’t a popular topping and they had a lot of it.

When I got home for the summer, I tried to recreate those sandwiches with store bought hummus. For some reason, the only store bought hummus I can find comes in small containers that last no time at all. I had almost given up hope on my sandwiches and decided to just wait to be reunited when I got back to school, when my mom shared her hummus recipe with me. We spent an afternoon throwing everything in the food processor, and the result was THE best hummus I have ever had. It was light and citrusy and goes even better with my sandwiches than the garlic hummus at school. Now when I go back, I’m going to miss the hummus at home.

The recipe is very easy. Everything gets thrown into a food processor, then hummus comes out. I would recommend peeling the chickpeas before blending, because it makes the hummus smoother and even yummier. My mom copied the recipe off of a website, but does not remember which, so if you recognize the recipe, let me know so I can give them credit! Much love!


2 large garlic cloves, smashed

1 1/2 cups cooked garbanzo beans (from a 15-ounce can, rinsed and drained)

3 1/2 tablespoons freshly squeezed lemon juice, more as needed

3 tablespoons warm water, more as needed

2 tablespoons extra-virgin olive oil, plus more for garnish

1 1/2 tablespoons tahini

1/4 teaspoon ground toasted cumin/coriander combo (or 1/8 teaspoon each if not making the blend)

Pinch of cayenne pepper

Kosher salt

Toasted pine nuts, for garnish (optional)

Finely chopped parsley, for garnish (optional)


  1. Put the garlic in the bowl of a food processor and pulse a few times to chop. Add the garbanzo beans, lemon juice, water, olive oil, tahini, spices, and 3/4 teaspoon of salt. Blend until smooth, scraping down the bowl as you go.
  2. Taste and add more lemon juice or salt as needed; to get the right balance of flavors, it should taste bright with lemon juice, rather than heavy with beans and tahini. You can also adjust the consistency with a little more water, but keep in mind that it will stiffen considerably when chilled.
  3. Drizzle with olive oil and sprinkle with pine nuts and parsley before serving, if you’re super fancy.

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