The Culinary Corner: Easy Hummus Recipe

The Culinary Corner: Easy Hummus Recipe | Positively Smitten

Basic Hummus Recipe

What you need:


  • Food processor with steel blade attachment


  • 2 cups canned chickpeas (garbanzo beans)
  • 1/3 cup reserved liquid from the chickpeas
  • 2 large cloves of garlic, diced roughly
  • 1/3 cup tahini paste
  • 1 teaspoon kosher salt
  • 5 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil


  1. Blitz the garlic in the processor for a few seconds. Add the chickpeas and blend on high.
  2. Using a rubber spatula push the chickpea mixture down.
  3. Add the tahini and reserved liquid, blend on high.
  4. Add the salt and lemon juice, blend again.
  5. Through the tube add the olive oil until it’s the desired consistency (sometimes you don’t need the full amount).

Additional Notes:

  • To create an extra smooth hummus I boil the canned chickpeas with some baking soda (about a tablespoon). I then drain the chickpeas then run cold water over them, the outer skin will peel from the garbanzos, discard this harder outer skin and only blend what remains.
  • Create different types of hummus by adding any of the following: roasted red peppers, sundried tomatoes, Kalamata olives, parsley, or spinach.
  • Tahini may be hard to find; an okay substitute is cashew butter.
  • You may replace half the garbanzo beans with shelled edamame.

The Culinary Corner is a weekend column that includes a simple recipe, a few tips, or admiration for a kitchen gadget.


2 responses to “The Culinary Corner: Easy Hummus Recipe

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