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Seriously, who doesn’t love hummus?

I grew up eating homemade hummus, and I must say that it has spoiled me into viewing a lot of store-bought hummus with a fair helping of disdain.

Don’t get me wrong, there are some brands (one-that-I’ve-tried) that taste like homemade (Trader Joe’s for the win), but seriously

this just doesn’t taste real to me {Probably because of the ingredient list: Cooked Chickpeas [Chickpeas (Garbanzos), Water], Tahini (Ground Sesame), Soybean And/Or Canola Oil, Garlic, Salt, Citric Acid, Seasoning And Spices, Natural Flavors, Potassium Sorbate Added To Maintain Freshness.}

In my holier-than-thou humble opinion, hummus deserves to be made with extra virgin olive oil and without preservatives. And it’s so easy to make (and cheaper– just think of the cost comparison) that there’s no reason not to!

So without further adieu, I give you hummus. (With the extra-special-secret ingredient my Syrian Uncle told me about)


– cooked (or canned) chickpeas/garbanzo beans (about 2 cups worth)
– tahini (sesame paste) (about 1-2tbsp)
– extra virgin olive oil (about 1-2 tbsp)
– juice of 1 lemon
– 1-4 cloves of garlic (depending on your preference)
– a couple splashes of white vinegar (<–secret ingredient)
– a couple grinds of sea salt
– a few good shakes of cumin
– a few good shakes of paprika
– water

1. Combine all ingredients in your food processor or blender (but seriously, it’s easier in your food processor unless you have a super-high-powered-expensive-blender) except the water. Process until it’s as smooth as it can get.

2. Add water (reserved water from your chickpeas would be really great) gradually until the mixture reaches the desired consistency.

3. Get in your belly!

I’m telling you, the vinegar kicks this baby up a notch! Also- feel free to experiment and add spices/other foods (olives, pine nuts, etc) to make it your own.

What’s one homemade item that you can’t stand to buy from a store?

Have you ever made hummus?



A lot of you are probably familiar with my friend, Tahini.

For those of you who aren’t: Tahini is to Sesame Seeds as Peanut Butter is to Peanuts. Get it? Good.

Like most (all) nuts and seeds – sesame seeds have some great health benefits. They are a very good source of maganese and copper, and they are a good source of calcium, magnesium, iron, phosphorous, vitamin B1, zinc, and dietary fiber. More nutrition stuffs here.

Aside from all the nutritional crap, tahini tastes pretty darn delicious  (in my opinion). Up until the past year I’m pretty sure I only ever ate tahini in hummus:

I did not make this.

But then my friend over at Little Health Junkie put it in her oats, so I just had  to follow suit. (And I’m so glad I did)

Of my experimentation, I found two combinations that are beyond excellent, so I decided that they must be posted here and now.

Super-Awesome-Tahini-Combo #1


Smashed Baked Sweet Potato (skin eaten by cook after baking) + Tahini

sweet potato mixed w/ 1 tbsp peanut flour & warm spices + 1/2 tbsp tahini + 1/4 tbsp blueberries

Mixed with a 5 Grain Hot Cereal + Oat Bran combination

Super-Awesome-Tahini-Combo #2


About Time Chocolate Whey Protein Isolate + Tahini

I made my typical Chocolate Peanut Butter Protein Balls but used Tahini instead of the Peanut Butter. Results:

It’s a bit wetter than my first batches were because I’ve been using either 5 grain hot cereal or quick oats rather than oat bran. Also – I probably add more water.

These weirdly tasted just like my memories of Cocoa Puffs. I seriously love these protein balls. In fact, I’m going to go to bed right now so that I will feel as though I get to eat one sooner.