Hummus: The Other Bean Dip

in Appetizers, DIY

Garlic Hummus

Do you ever just want to eat junk? I do. All the time.

Yeah, an apple with some peanut butter sounds good but so does a bag of burn-for-three-days Habanero Doritos. I’m smart enough to know which is the better choice, but the sweet siren song of those radioactive orange chips wins more often than not because healthy just doesn’t always have the appeal as unhealthy.

Along with my love of chips comes my love of dips. I love salsas (which are pretty healthy, if made correctly), queso (especially Texadelphia’s or Kerbey’s – if you don’t know what either of these places are, Get Thee to Austin!), and bean dip. You know the kind – the little can that could be mistaken for cat food if you weren’t paying attention. And then my gal pal Lisa introduced me to hummus, the other bean dip.

Hummus is made from ground chickpeas (or garbanzo beans… depending on the brand). And it’s darn expensive where I shop compared to other dips at approximately $1 a serving (2 Tbsp). For less than $1.50, I can make 2 cups at home and avoid any manufacturing “toss-ins.” With-hummus is the only way I’ll eat carrots, making it a cheap and healthy snack.

Hummus (Clean Eating)


  • 2 15.5 oz cans chickpeas (garbanzo beans)
  • 5 cloves garlic
  • 1 tsp salt
  • juice of 2 lemons
  • 1/3 cup Tahini (sesame paste)
  • 1 Tbsp olive oil, plus more


  1. Drain and rinse beans (you can reserve some of the liquid to be used in place of the olive oil).
  2. Place all ingredients in the food processor and process until smooth, streaming in the olive oil (you might need a bit more than 1 Tbsp; alternately you can use some of the reserved liquid to reach desired consistency).
  3. Drizzle a bit of olive oil over the hummus to serve


Yields: ~2 cups

The Eat Clean Cookbook

Estimated time: 10 minutes

19 comments… add one
  • sid

    I’ve been looking for a good hummus recipe and this looks simple enough. I’m going to try it this weekend.
    One question, I bought the cans of beans, and they seem to be in liquid – do I drain and rinse first? Or pour the whole thing – with liquid into food processor?

  • Kate

    Man, all these mentions of Texadelphia lately — that’s one of those things I didn’t think through when I moved to Florida, where there’s not even a pale imitation to be found. (I do have Kerbey’s pancake mixes — not quite the same, but an almost-adequate substitute.)

    Also, mmm….hummus.

  • Oh, I love hummus and haven’t made any in ages!

  • That looks great. I love hummus. I just visited Austin and tried Kerbey Lane for the first time-soo good. The best pancakes I have ever had. Now, I need to go back for lunch and the salsa!

  • Susan

    If you want to try to cut back on the amount of oil/fat that is in the hummus, use plain non-fat yogurt instead of the oil. It adds a bit of a tang. I also add fresh cilantro to mine, too. Gives it a bit of a spice.

  • Kate

    *squealing* You make it just like me!

  • I’ve never made hummus–this looks like a great recipe to start with.

  • I do like hummus! Especially on a pitta bread or wrap with falafel and salad, yum!

  • Hummus is always good and so simple. This is an excellent reminder to step away from my black bean dip (whole black beans, corn, blanched red pepper bits, tons of garlic and cumin seeds minced together, lime juice and a dollop of non-Daisy sour cream) and remind my tummy of the love that is the other bean dip. thanks!

  • MMmmmm will surely try this soon! I love garlic, although it’ll make my breath stink. lol.

  • i love hummus! esp garlic roasted red pepper hummus 🙂 never have tahini on hand, though….

  • I was really happy to discover a hummus recipe I like because it’s such a good healthy dip! The one I make has an onion in it:

  • Bev

    I love hummous. Ollie, my 8 month old has it for his lunch sometimes and just LOVES it, I plan to make a red pepper hommous this week as it always goes down really well here, and really quickly!

  • Bev


    Your bowl of hummous looks mmmmmmmmyummyummy!

  • Seetha

    I have been lurking and reading and trying all your recipes for a while now. I love your blog so much. I live in Austin and the mention of Kerbey lane makes my mouth water.
    I have a question to ask about Tahini. Could I just make a paste out of sesame seeds and use it? I can’t seem to have Tahini on hand, ever.

  • the mention of kerby queso made my mouth water too… what is it about their cowboy queso that’s just so damn good?! i’ve only tried hummus once and didn’t like it… i’ll have to try it again soon!

  • Dawn

    I love hummus. Next time you make a batch add some chopped artichoke hearts and some Kalmata Olives.
    I eat a lot of hummus. I like to spread Hummus on 7-grain bread, top with roasted red peppers. It is so yummy on all craving levels! Try it.

  • I eat so much durned hummus, I am now craving bean dip! How awesome to be reminded! Thanks! Pinto bean dip. How bad for me can it be?

  • Hi Ashley,

    Great Blog. (I found you thru DBs. — people were raving about your marshmallow fondant, and since my buttercream didn’t veganize well I thought about trying that with vegan marshmallows, or maybe my own marshmallow goo…)

    Anyway, re hummus. I make it all the time. I pretty much use your exact recipe, but I throw in about 1/2 Tbs of cumin as well as about a 1/4 C water, which makes for a smoother creamier consistency. The cumin was introduced to me by arabic friends. They use that spice all the time so it’s a very authentic tasting hummus. You might want to give that a shot next time.

    I also add cumin to my guacamole, and used to put it in my mac and cheese when I ate that (with ground turkey). Tastes great, smells like stinky feet!

    Jane of

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