How to Make Hummus

Best Hummus Recipe via Worthy Pause

I risked my life to bring you this hummus recipe, so you best like it.

So... I'm 100% sure I have a sesame allergy. I like to pretend this allergy does not exist (because I love sesame everything). It doesn't bother me every time, but sometimes it does. Sometimes I notice it just a little bit when I eat sushi or ramen. And I noticed it more than a little bit today when I ate several spoonfuls of this hummus, coughed up my lungs and then realized I should probably carry an EpiPen if I'm going to put tahini in my face again.

Best Hummus Recipe via Worthy Pause

I know I could have it a lot worse in the food allergy game, but I'm really sad about these worsening reactions. Sesame oil and tahini and seeds are used in a lot of my favorite foods...

Next time I make hummus, I might try some substitutes and see what comes out of that experiment. Any ideas? Sunflower butter? Cashew butter? Nothing at all? Please send halp. :(

In the meantime, please enjoy this creamier-than-ever hummus with all the tahini in the land. I can't eat it, but you can. And you must.

It's very good.

Best Hummus Recipe via Worthy Pause


vegetarian, vegan, gluten-free recipe | makes ~2 cups


  • 2 15-oz. cans of chickpeas, drained (with the liquid reserved)
  • 2-3 cloves of garlic
  • 1/2 cup tahini
  • 1/3 cup olive oil
  • juice of one lemon
  • 1 T cumin
  • 1 tsp paprika
  • a little bit of the chickpea liquid
  • black pepper, to taste
  • kosher salt, to taste
  • optional garnishes: drizzle of olive oil, fresh parsley, sprinkle of paprika or black pepper, etc.


  1. Cooks Illustrated says to remove the skins of the chickpeas before you puree them for a creamier texture. The skins are easy to remove, but it's tedious. I did about half and half when I made hummus, and I assume that helped a little bit because it was indeed very creamy.
  2. Grab your food processor and add chickpeas, garlic, tahini, olive oil, lemon juice, cumin and paprika. Puree until very smooth.
  3. While the motor is running, take a little of the chickpea liquid reserved from the can and slowly pour it into the food processor. You don't need much or it'll get soupy, but the right amount will make it even silkier than it already is.
  4. Add black pepper and kosher salt to taste. Don't be stingy on the salt.
  5. Serve with a drizzle of olive oil on top and some fresh parsley and any other garnishes you like.


  • Dip vegetables and other things into this hummus.
  • Serve along with this with Shawarma-Spiced Chicken or Paleo Hashweh!
  • I always thought it would be very pretty and tasty to make an herb oil with cilantro or parsley and then drizzle that on top of things. It would be great on this hummus.
  • If you like a little spice to your hummus, add a bit of hot sauce or cayenne pepper to the mix.
  • I know this sounds crazy, but frozen naan + hummus + sharp cheddar cheese + toaster oven. I used to make these weird naan pizzas when I was 23 and broke... and they were quite good.