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  • 2 15 oz. cans chickpeas, juice from one can reserved
  • 3 to 4 garlic cloves (add more to your liking)
  • juice of 3 lemons
  • 1 tsp kosher salt
  • 1/3 C tahini
  • olive oil, for drizzling
  • fresh chopped parsley, for garnish
  • crushed red pepper, for garnish
  • Kalamata olives, optional
  • paprika, optional
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I’m being honest here…my first attempt at making Hummus was a complete failure. I used way, way, way too much Tahini. So, it was back to the drawing board. A few other adjustments and perfection…a Silky, Smooth Hummus. This is one of those recipes that you really need to go by taste. I will give you the minimal ingredient amounts, but you really, really need to taste as you go along. You will probably need to add a bit more salt or lemon along the way! Oh…and I did…for the first time…make my own pita. Click here for recipe! The pita was actually easier (a bit more time consuming) than the Hummus. Garnish the Hummus with your favorite toppings. I made mine fairly simple with fresh chopped parsley, crushed red pepper and olive oil!

a bowl of silky smooth hummus with pita

In a food processor, combine the garlic, juice from one and one-half lemons and the kosher salt. Pulse for about a minute. Allow the mixture to sit for about ten minutes so that the bitterness of the garlic will fade just a touch. While you are waiting, prep the remaining ingredients.

Drain one can of the chickpeas. I love using the Bush’s brand! Reserve the liquid of the remaining can. Pour the lemon/garlic mixture through a strainer. Reserve the liquid and discard the solids. Pour the liquid back into the food processor. Add the tahini to the lemon/garlic mixture. Pulse to incorporate. So, this is where I really messed up the first time…I added way too much Tahini and it made the Hummus super bitter. I cut the amount way down the second time. I would suggest always adding a bit less…you can always add more later, if needed. Slowly add in the reserved juice from the chickpeas until the tahini mixture turns pale. About three to four tablespoons should do.

Add in the chickpeas (I used almost all two cans). Process for at least four to five minutes to get a silky, smooth consistency. About half way through, taste. I added the remaining lemon juice as I went along. This will also help with the texture. I also seasoned with more kosher salt, as I needed. Just keep tasting every minute or so. You may end up using more or less lemon juice than I did. It’s all about preference and getting the flavor just perfect. Remember you can always add, but never subtract.

Place the silky smooth hummus in bowl. Garnish with your favorite toppings. Serve with Homemade Pita and ENJOY!

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1 Comment

  1. […] What better way to enjoy Homemade Hummus or anything for that matter, than with your very own Pita bread? Well…I had a lot of help. As I have mentioned many times…I am not much of a baker. So, I decided to do a bit of research on Pinterest and found this recipe for Pita from “Let the Baking Begin”. Click here for original recipe. Thanks for sharing your amazing recipe! It was super easy to follow, and I really did not change a thing. It will take about 2 to 3 hours to complete, but oh so worth it. You can pass part of the time by making my Homemade Hummus…click here! […]

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