• Mindy Campbell

Quickie Homemade Hummus

Craving a snack? I find making your own hummus can be more satisfying than store bought- something about the way it comes out warm helps it taste extra fresh and satisfying. Customize it to your taste, alter the seasonings to your preference. I love to prep my carrots by slicing long ways with a peeler- the perfect carrot chip for dipping hummus.

Ingredients in hummus range from dry pantry contents to loads of fresh herbs, or simply chickpeas, water, and salt. This recipe is a mix of my favorite recipes- combining olive oil and water, spices, and citrus. Feel free to make your own edits to the base recipe.


2 cloves fresh garlic or 1 tsp garlic powder

1 15 oz can garbanzo beans (or 2 cups cooked garbanzos)

1 Tbsp tahini

3 Tbsp Olive oil

1/2 tsp paprika

1/2 tsp cumin

1/2 tsp salt

1/2 lemon, juiced

2 Tbsp water (can use water from the garbanzo bean can)

Foods for dipping: crackers, carrots, or cucumber to dip


Food processor/ Blender/ Magic bullet



1. Add fresh garlic to food processor, pulse until chopped.

2. Add all remaining ingredients to food processor, except for 2 Tbsp of the olive oil and the water. Process until blended on low or medium. Once no longer blendable (blades running and not mixing), stop blending and use spatula to scrape edges, bringing contents into center.

3. Measure out your remaining 2 Tbsp of olive oil and 2 tbsp of water. Start the food processor on medium. Then while keeping the lid secure, using the opening of the food processor or blender, gradually pour in the olive oil and water while continuing to blend. Increase the blender speed until well processed- this will help the hummus get more creamy and fluffy.

4. Enjoy with your carrots, cucumbers, and crackers!

Get your quick snack on!

-Farmers Market Dietitian

Mindy Campbell, MS, RD, LDN

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Created 2020 by FARMERS MARKET DIETITIAN, Mindy Campbell,MS,RD,LDN