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  • Taylor Godber


This recipe has been tried and tested. The options to tweak it go on forever. Add in a handful of fresh herbs, swap out the lemon, for lime. But personally, I feel it nice to start with a classic to get the concept smooth, then begin getting creative.

The perfect dip to have in the fridge to satiate midday hunger with a few carrot sticks or whole grain pita bread; a wonderful appetizer, paired with crackers or crisp veg for guests; and a nice spread for wraps and sandwiches.

Hummus yields about 4 cups


  • Lemons, 3 juiced

  • Garlic, 3 minced

  • Chickpeas, 3.5 cup drained (about 2 cans 15oz each)

  • Cumin, 2 tsp

  • Pepper, 1 tsp

  • Olive oil, 3/4 cup

  • Tahini, 2 heaping tbsp full

  • Water, 1/4 cup *if the blender needs assistance, add more water 1tbsp at a time


  1. Combine all ingredients.

  2. Blend until smooth.

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