Easy Homemade Hummus

Does anyone else have a toddler who would subsist solely on Cheerios and bananas given the chance? Not the most nutritious diet, is it?

I know my little girl gets some potassium and vitamins from those foods, but they’re practically devoid of some of the most important things a growing baby needs — protein, fiber and healthy fat.

Homemade hummus to the rescue!

My 17-month-old daughter absolutely adores this garlicky and fabulously easy dip. And as an afternoon snack or part of a meal, it packs a serious nutritional punch.

The ingredients you’ll need are:

  • 1/2 cup fresh lemon juice (I know I have one lemon in my picture, but you obviously need more like four or five big lemons to get a half-cup of juice)
  • 5 cloves of fresh garlic
  • 1/2 cup of Tahini (this is basically puréed sesame seeds and can be found near the peanut butter at the grocery store)
  • (2) 15-oz. cans of chickpeas
  • 1/3 cup olive oil
  • 1/2-1 tsp salt (a good quality kosher or medium-coarse sea salt is best)

I also like to pour a little extra olive oil and sprinkle some paprika on top of the finished product for a nice smoky flavor.

The tools you’ll need are a food processor or blender, measuring cups/spoons (unless you eyeball everything like I occasionally do) and a spatula. That’s it!

Now that you’ve gathered everything, you may want to make sure the kids have plenty of things to occupy themselves and a snack and drink so that you can have 15 minutes to whip this hummus together.


Add the lemon juice to the food processor or blender. You can juice fresh lemons or use the bottled kind at the grocery store. Actually, in a pinch, I recently found out that 1/4 cup apple juice and 1/4 cup apple cider vinegar substitute nicely for the lemon juice in this recipe.

Peel your garlic cloves and add those in with the lemon juice, then pulse the processor until the garlic is finely chopped. Scrape it down into the bowl with your spatula.

As a side note, if you hate peeling that sticky fresh garlic and find it always takes forever, here’s a tip I learned from my Italian relatives — take a heavy object (I use the handle of my knife sharpener) and give a couple good whacks to the clove of garlic. That papery peel will then just slide off, leaving you with a clean garlic clove and no garlic peel under your nails. You’re welcome!

Rinse your chickpeas in a colander, then add them and the tahini to the food processor.

Turn the processor on, and while it’s running, pour in the olive oil. When it looks smooth, stop the processor and scrap down the sides of the bowl.

Finally, add your salt for flavoring and process one more time for 1-2 minutes. You’re done! Just scrape your hummus out into a bowl (I don’t have any medium or large serving bowls, so I got two full regular bowls) and serve it with anything you like— pita bread, pita chips, Ritz crackers, pretzels, and fresh vegetables are all delicious with hummus.

This snack is totally toddler-approved, and I’m thrilled, because the chickpeas contribute protein and fiber and the tahini and olive oil contain those good, healthy fats that young children need for brain growth. Not to mention all the vitamins and minerals in that potent super-food we call garlic.

If you prefer a milder garlic flavor, you can roast your garlic first, or use the minced kind that comes in a jar at the grocery store. However, there are a lot of good reasons to eat your garlic raw — like most vegetables, the beneficial properties of garlic decrease the longer it is cooked. And among a host of other benefits, a natural antibiotic in garlic has been found to boost immunity to infections and viruses like the common cold!

Easy Homemade Hummus
A great party dip, sandwich spread, or anytime snack, this hummus is high in protein, fiber, and vitamin E.

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Prep Time
15 min

Total Time
15 min

Prep Time
15 min

Total Time
15 min

1/2 cup lemon juice
5 large cloves of fresh garlic
1/2 cup tahini
2 15-oz. cans of chickpeas
1/3 cup olive oil
1/2 to 1 tsp medium-coarse salt
Optional: extra olive oil and paprika for garnish.

Step 1: Put the lemon juice into your food processor or blender.
Step 2: Peel garlic and add to the lemon juice. Pulse or blend to chop the garlic, then turn it off and scrape down the sides.
Step 3: Rinse chickpeas and add them and the tahini to the food processor or blender.
Step 4: Turn the processor or blender on, and while it’s running, pour in the olive oil. Blend until it looks smooth, then turn off and scrape down the sides.
Step 5: Add salt and process 1-2 minutes to thoroughly mix in.
Optional: top with a drizzle of olive oil and some ground paprika.

Great with pita, crackers, fresh veggies, or on turkey sandwiches!

Mama Say What?! http://www.mamasaywhat.com/


3 Responses to Easy Homemade Hummus

  1. this sounds great - so healthy and only a few ingredients too!

  2. Pingback: Ten Days, Ten Ways: Day 3 | love is bigger

  3. Sounds good! Hummus is a hit in our house too!

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