Classic Hummus

At work, I really struggle with snacking.  My downfall usually comes a few hours after lunch when it’s that weird in between period before dinner. I’m not hungry enough to eat a full meal, and of course don’t want to spoil dinner for myself, but wind up snacking on things that are not usually healthy. I also find that when I’m prepared, I make healthier choices and feel better about myself.

This week I made some hummus and took it with me to work. Every day, a few hours after lunch, when I felt like I wanted something sweet or something caffeinated (neither of which I needed), I went for the hummus instead. I felt good that I had a snack prepared to go to, but also that I made myself.


  • 1 15oz can chickpeas
  • 1/2 tsp garlic, minced or powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup olive oil

Kitchen Tools:

  • Food processor
  • Colander or sieve


  • Empty the can of chickpeas into the colander or sieve and rinse thoroughly. Trust me, you want to wash off the chickpea slime.
  • Add the chickpeas to your food processor. Depending on how large your food processor is (mine is only 3 cups), you may have to do this in batches
  • Add the garlic, salt and pepper
  • Put the top of the food processor on and pulse a few times to get everything moving
  • Turn the food processor to the ON mode
  • Remove the pusher from the feed tube at the top and gradually add in the olive oil
  • If your chickpeas start moving out to the side of the bowl, turn the food processor off, remove the lid and scrape the chickpeas down toward the blade
  • The hummus should have a smooth consistency with no chunks of chickpeas left, though I’m sure that would be a great addition for texture!

A few ideas to serve with:

  • Veggies
  • Pita
  • On a sandwich or wrap




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