Alison’s Amazing Hummus

I was a store-bought hummus junkie until one day I was at my friend Alison’s for a playdate. I had the most delicious bite of garlic-y, lemon-y hummus.

Me: “This is amaaaazing. What brand is it?”

Alison: “It’s not. I just make it.”


Alison: <startled by my intense reaction> “Oh, um, thanks. Sure, I can send it to you.”

Me: <only now starting to realize I was acting like a lunatic and had just displayed more enthusiasm for this discovery than possible Madame Curie had had for her discovery of Radium>

Let me back up. Years ago, I attempted to make hummus only to make a bean-colored play dough. From that day on, I truly believed hummus could only be purchased in a store or restaurant.

This recipe is a blend of a few different ones that Alison has perfected over the years. I think it’s amazing and I make it almost once a week if I can. It’s divine on its own (and how I prefer to eat it), but once you get the base down, you can also swirl in extra things like black olives or roasted pine nuts.

It’s easy, cheap and delicious. By making your own hummus you avoid any weird preservatives or filler ingredients. It’s just glorious. Can you tell I love it?

Some women are legendary chemists and discover Radium. I discovered Alison’s Amazing Hummus.

Alison's Amazing Hummus
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  1. 1 can chickpeas (rinsed and drained)
  2. 5 Tablespoons fresh lemon juice (approximately 2 lemons)
  3. 1/4 cup cold-pressed, extra virgin olive oil
  4. 1 pinch coarse sea salt
  5. 2 cloves fresh garlic, skins removed & crushed
  6. 1.5 Tablespoons tahini
  1. Rinse & drain chickpeas.
  2. Add everything into food processor and puree until smooth.
  1. If you're not familiar with Tahini, it's a nut butter made from sesame seeds and used in lots of yummy dishes for a slightly nutty flavor and creamy texture. Sesame seeds are a great source of protein, dietary fiber and B vitamins. Look for it in any grocery store (typically in the International Aisle near Mediterranean, Turkish, Indian or Thai sections). Like other nut butters, it has a long shelf life and may separate and require a strong hand to blend before using.