Mama Living Abroad

5-Minute Hummus

hummus on a plate with egg

In the Middle East, hummus is traditionally eaten for breakfast. Humusiyot (hummus restaurants) usually open early in the morning and close around noon when they run out of hummus. You will be surprised, but the essential thing in hummus is tahini! The better it is, the better the hummus will taste. Tahini should be creamy, nutty, with a bit of sweetness, not dense, dry or bitter.
I make hummus almost every Friday; it goes well with the Challah, salatim (salads), and pickles. It is a fun dish to make and extremely fun to eat. In this recipe, to make life a little bit easier, I use chickpeas
from a can!

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hummus on a plate with egg

Homemade Hummus

Learn how to make homemade hummus!
Kosher, Vegan, Pareve
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Course: Spread
Cuisine: Mediterranean


  • 1 can about 16 oz 450 grams chickpeas with the liquid! **save a few peas for garnish**
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • salt to taste
  • 1/4-1/2 cup (60-120 ml) tahini paste (raw tahini)


  • Warm the chickpeas (with the liquid) in the microwave for about one minute.
  • In a food processor, add chickpeas (and the liquid) and process for 1 minute; scrape the bowl's sides and bottom.
  • Add cumin, garlic powder, lemon juice, paprika, salt, and tahini (start with ¼ cup tahini) and process for 1 minute.
  • Scrape the sides and bottom of the bowl; then process for 30 seconds more.
  • Taste; add more salt and tahini to your liking.
  • If the consistency is too thick, run the processor and slowly add a little warm water. Blend until you reach a desired smooth consistency.
  • Keep refrigerated and serve with pita/chips/Challah

Tips and Tricks:

  • If you love a strong garlic flavor in hummus, you might want to use 1-2 fresh garlic cloves instead of garlic powder.
  • Keep the hummus refrigerated for up to 5 days.
  • Get creative with your hummus by adding your favorite fix-ins like roasted peppers/garlic/eggplant, hot sauce, cooked beets, sweet potatoes, sun-dried tomatoes.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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