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Hummus Recipe

by Joe Sagsveen
Hummus Recipe


1 1/2 Cups of Dried Chickpeas "Garbanzo Beans" (buythepound)

1/2 Teaspoon of Cumin Powder (buythepound)

1/4 Teaspoon of Smoked Paprika (buythepound)

1 Ripe Lemon

1 Medium Clove of Fresh Garlic

1/2 Teaspoon of Fine Salt

1/2 Cup of Tahini

4 Tablespoons of Ice Water

1 Tablespoon of Extra Virgin Olive Oil



1. Add 1 1/2 cups of dried chickpeas to a pot with water and boil. Cook until chickpeas are mushy and then drain. *Major Key Alert - the mushier the chickpeas, the creamier the hummus*

2. In a food processor, add juice from 1 lemon, medium clove of garlic, and 1/2 teaspoon of salt and process until until garlic is chopped finely. Let sit for 15 minutes in the food processer once complete.

3. Add 1/2 cup of tahini into food processor along with your garlic & lemon mixture. Blend until thick & creamy and scrape sides throughout this process.

4. Add 2 tablespoons of ice water to food processer while running.

5. Add 1/2 teaspoon of cumin and 1 1/2 cups of your cooked chickpeas into the food processer and take breaks to scrape along the sides of the food processer. 

6. Slowly add 1 tablespoon of extra virgin olive oil while the food processer is running, then 2 more tablespoons of ice cold water and finally 1/2 teaspoon of salt. 

7. Continue to blend until super creamy & take breaks to scrape the sides throughout. Once you're happy with the consistency, remove from processer & sprinkle with 1/4 teaspoon of smoked paprika

8. Let cool in refrigerator (or serve immediately if you please). This hummus should stay good for up to 1 week if kept in fridge.