Scott and I do a lot of entertaining at The House on High Street. Which means I’m possibly in the kitchen a lot more than the average person. I like to eat what I prepare and serve to my guests, and I despise feeling outnumbered by chips, fried finger foods, and bread. Therefore, hummus is my staple go-to appetizer when hosting and entertaining.

I recently started making hummus myself for a few reasons. For starters, it can be expensive keeping store-bought hummus stocked in my fridge every week. I like to have control over the ingredients I’m using. (Here’s a good article about what may be lurking in your store-bought hummus.) Last but not least, I appreciate the option to experiment with different toppings to add a little bit of extraordinary.

I hope you’ll try making hummus yourself! Here is an easy recipe to follow.

Hummus Recipe

Yield: 2-4 servings


  • 15oz. can chick peas
  • 1/4 cup tahini sauce
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 lemon
  • 2 T. cold water
  • 1 T. Srirachi Chilli Sauce (optional)
  • Olive oil, paprika, and parsley for garnish.


  1. Drain and rince chickpeas
  2. Combine half of the chickpeas in a food processor with tahini, garlic, salt, cumin, and lemon until blended yet still chunky.
  3. Add the second half of the chickpeas and blend. (This will help get everything blended well, together.)
  4. Add cold water one tablespoon at a time to desired consistency.
  5. Scoop into a bowl, make a small well in center and drizzle olive oil on top.
  6. Sprinkle paprika and/or parsley to your liking.
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