Perfectly Creamy Humus

Perfectly Creamy Humus

What I used:

  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • One 15-oz can chickpeas (garbanzo beans)
  • 1 garlic clove
  • 2 Tbsp olive oil (plus extra for serving)
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 2-3 Tbsp water
  • Dash paprika



  • Rinse and drain chickpeas.
  • Mince or press garlic.

(1)  Combine tahini and lemon juice in food processor.  Process for 1 minute until smooth (will still be a bit sticky).


(2)  Add garlic, olive oil, cumin, and salt.  Process for 1 minute.


(3)  Slowly add chickpeas while processing.


(4)  Add water gradually until reach consistency desired.


(5)  Serve topped with olive oil and paprika.

Storing tips:  You may refrigerate humus in an airtight container for up to 1 week or freeze for up to 4 months (just make sure you use a thin layer of olive oil on the top of your to-be-frozen humus).


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Anne, along with her husband and growing family, live in suburban America. Follow us on our adventures both at home and away!

Simply put, we are a family trying our best to defy the odds and make the most of these crazy blessings called marriage, family, and life.

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