Recipes · Snacks

The Worlds Best Hummus

Hummus that only requires 5 ingredients! To make it even simpler, it doesn’t even use tahini!


I never have tahini. Its a great thing to use in hummus to give it more flavor, but I don’t usually have it on hand. Tahini is oil blended with sesame seeds. You can make your own, but this recipe is just as good without it.

I like to serve hummus with vegetables, like cucumber, carrots, celery and peppers. Because It is hard to find gluten-free pita. Naan is also delicious, but does require extra time to make. I normally make hummus last minute for parties and then just wash and slice any vegetables I have.


I love this because it’s a healthy and easy to whip up as long as you have a can of garbanzo beans and a few spices.

its also extremely easy to customize to sute your preferences. You can add cayenne instead of paprika, add more garlic for a stronger flavor, add dried oregano. The possibilities are endless. A little cumin… Wonderful.

Note: this hummus can be eaten right away, but can be stored in the fridge for up to three days. Make sure to stir before eating if stored.

The Worlds Best Hummus

  • Servings: 6
  • Print


1 can garbanzo beans, drained (skinned for a smoother hummus)

1 tablespoon extra virgin olive oil

1 small garlic clove

1/2 teaspoon paprika (substitute with cayenne for a spicier hummus)

3/4 teaspoon salt


chopped parsley, for garnish, optional


  1. In a blender or food processor combine beans, oil, garlic paprika and salt. Blend quickly. Add water, a tablespoon first, and then a teaspoon at a time until desired consistency is reached.
  2. Scoop into a bowl and garnish with parsley. Serve immediately with pita or vegetables. Can be stored in the fridge for up to three days. Stir before eating.



18 thoughts on “The Worlds Best Hummus

  1. I must be *exactly* your demographic!!
    Reading this whilst eating houmous (or so the packaging calls it!)
    I usually make mine with tinned chickpeas; garlic, chilli, olive oil, salt & pepper, lime or lemon juice.
    Sometimes adding a sprinkle of dried chilli flakes or a dash chilli sauce; perhaps a handful of fresh coriander if I have some to hand.


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