August 21, 2017 0 Comments Recipes


Hummus may be one of the best things on the planet; it is for me at least. Before I moved to Chile, I wasn’t your typical “Suzy homemaker”; but that quickly changed. My boyfriend LOVES to cook (and eat). He’s a much better cook than I am! But, as I was saying, hummus is one of my favorite things; was a supermarket staple in NYC. After I arrived in Chile my boyfriend told me that hummus isn’t common in the supermarkets; I was heartbroken. I was forced to make hummus from scratch. And guess what?! MY HUMMUS IS THE SH*T! So next time you’re craving hummus, skip the store-bought stuff and make it from scratch- it’s easy and much tastier too!


  • 1 can (15 ounce) Chickpeas (about 2 cups drained, cooked chickpeas)
    I like to use canned/boxed chickpeas; they’re easy to store and readily available for those random hummus cravings.  Cooked chickpeas (garbanzos) can be used as well.
  • 3 tablespoons extra virgin olive oil
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½-1 teaspoon pepper
  • 1 small garlic clove roughly diced (optional)

Drain and rinse the chickpeas under cool running water
Quick tip! If you’re like me and you like smooth hummus, I highly suggest taking the time to pinch the skins off of each chickpea after you rinse them; you’ll be glad you did.

Combine all ingredients in a food processor (or nutribullet—I’ve used this every time and it works perfectly!)

Blend the hummus until preferred consistency

Taste and adjust seasonings; I like to add red pepper flakes sometimes to give it a little kick

Scoop into a bowl, sprinkle with some pepper and cumin, pour olive oil over the top, and enjoy! (Baked pita chips or raw veggies are my go to for dipping)

Other Hummus Flavors:
For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as red pepper, garlic or eggplant
For an olive hummus, blend in 3/4 cup of chopped green or black olives
For a Mediterranean style hummus, blend in some sun-dried tomatoes, some chopped basil and about a tbsp of lemon juice

What’s your favorite type of hummus?

Enjoy xx

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