All year long my fiancé and I think about healthy snacks we can eat throughout the day. We are very careful about snacking with things that are actually nutritious and will be filling enough to last a few hours before we snack again or have our next meal. Therefore, we wind up eating a lot of fruits and vegetables with snacks.

A few years ago I used to have to coax him into trying hummus. He was not very into the store-bought hummus’ we tried. One day I finally decided I was going to try to make hummus on my own and all of a sudden he was hooked. My entire container of hummus was gone, and he actually ASKING me to make more hummus. I am by no means a hummus expert, but I have brought this over to friends homes and they shared the love.

So yesterday I was going to a friend’s house for a pool day to catch up with my college roommates. I wanted to make sure I brought something we would all enjoy, and trying to keep in mind people’s vegan, vegetarian, diabetic, pescatarian, gluten-free/dairy-free needs- hummus and veggies seemed like the best bet!

I hope you enjoy the recipe- there are tons of variations that you can try with it as well that I will share.



  • 1 can of chickpeas drained with about 2-3 tbsp of aquafaba* saved
  • 1-2 tbsp tahini
  • 1-2 tsp garlic powder
  • salt to taste (I use pink Himalayan salt)
  • black pepper to taste
  • 1 whole lemon (small to medium sized)
  • 2-3 tbsp extra virgin olive oil

How to:

  1. Add chickpeas with aquafaba into a food processor. Add tahini (you can start with 1 tbsp and add more later if you want to try how it would be with less), garlic powder (to taste), olive oil, salt, and black pepper. Squeeze 1 whole lemon into the food processor (note: we like it lemony but if you want, you can start with half and add more later).
  2. Blend in the food processor until the mixture becomes creamy and Taste. You can add more of any of the spices, and I recommend more extra virgin olive oil if you need it creamier. You can use water too but the olive oil makes it silky smooth and when you eat olive oil raw you get more of the health benefits.
  3. Once you have it set to your liking- Enjoy!

*aquafaba- the water from a can of chickpeas (there are tons of articles about how this adds to creaminess and also is considered a vegan’s gold when needing an egg white substitute)



Hummus is super easy to make and it really becomes your own as you play with the ingredients. You can make it more or less garlicky, creamier, chunkier, more lemony, etc. based on what you want it to be.

Some other things you can consider adding in for a variation:

  1. Garlic: you can use raw garlic, or roasted garlic (I’ll eventually share a recipe for roasted garlic because it is AMAZING).
  2. Roasted peppers
  3. Kalamata olives
  4. Avocado (& maybe some lime instead of lemons)
  5. Sun-dried tomatoes
  6. You can use white cannellini beans instead of chickpeas
  7. Basil
  8. Rosemary

The possibilities are really endless.


I’d love to hear if you try out my hummus recipe and about any variations you try!





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