Garlicky Hummus with Tahini

Have you ever tried Grandma’s Hummus? Well if you have, then you’re in on the secret. It is the BEST hummus ever. Seriously. Try it (if you haven’t already) and you’ll understand.


I’ve made hummus before but this time it was totally different. My roommate and I can nosh through an entire container of Grandma’s Hummus in one sitting. No joke. So I finally decided to try my hand at making a homemade version of this deliciousness. I *think* the secret is tahini. I used it in this recipe and it turned out amazing!

For this recipe, you’ll need:

3 (15 ounce) cans of Chickpeas
1 ounce of fresh squeezed lemon juice- Must be fresh!
4-6 tablespoons of olive oil
2 tablespoons of fresh chopped garlic
2 tablespoons of tahini paste
3/4 tablespoon of paprika
2 teaspoons of kosher salt

I learned a trick from Lindsay over at Pinch of Yum, peel the little skins off of the chickpeas. What a genius! I didn’t even realize there were little skins on canned chickpeas. It worked though! Peeling those skins off really did yield a creamier, smoother hummus.

Let me be honest, it took me forever to peel the skins off. Ok maybe not forever but it did take an hour for me to peel 3 cans of chickpeas. I got caught up on an episode of Homeland while I did it though. Peeling chickpeas is pretty mindless so you can dedicate your full attention to deciphering the chaos that is Homeland.

Blend everything together in a food processor, reserving 1 tablespoon of olive oil and 1/4 tablespoon of paprika for later. Blending times will vary depending on your food processor. You may need to stop and stir everything or give it a tiny splash of water to help everything blend smoothly. The hummus will be thick so it may not blend smoothly through the processor, that’s ok. Give it a taste test and see of you would like more salt or lemon.

Once the hummus has reached your desired consistency, remove and plate. Mix together the remaining olive oil and paprika and spoon over the top of the hummus. It will give the hummus that vibrant orangey, red look.

Serve with veggies, pita bread, on sandwiches or just eat it with a spoon. Yeah, it’s that good.

What is your favorite way to eat hummus?

Crispy Kale and Chickpea Salad

Happy Friday everyone!

I’m still getting in the swing of things at home and work. I’m so thankful for a 2 day work week. Needless to say, yesterday after I painfully forced myself go to the gym and grocery store, the last thing I felt like doing was cooking. Lucky for me I have an awesome roommate who let me indulge in her super healthy dinner.

She braised some kale with a touch of olive oil, a teaspoon of crushed red pepper flakes and salt & pepper to taste. She topped it with chickpeas that she also braised with the same red pepper flakes, olive oil and s&p.

She cooked these on a baking sheet at 350 degrees for about 10 minutes or until slightly crispy.

I added a handful of craisins that my mom sent me home with after the holidays. Roomie topped her salad with some rotisserie chicken.

Super easy, über healthy weeknight dinner.

Sometimes you just have to let someone else do the cooking!

Sweet Potato Hummus

I’ve been wanting to make homemade hummus for a while now but wasn’t sure which direction to go in. My friend Lauren Pou made some one night that had sweet potato in it. It was delicious and the sweet potato adds flavor and keeps it moist without tons of olive oil. I mean the girl has super toned legs and glowing skin… I’ll have what she’s having. Thanks Pou for the idea!

You’ll need:
1 can of chickpeas
1 sweet potato
Olive oil
Kosher salt

Dump the chickpeas in a colander and rinse all that weird liquid they come in off.

Preheat oven to 350 degrees.

Slice the sweet potato in half and place flesh side down on a pan lined with foil. Drizzle a little olive oil. Bake at 350 degrees for 30 minutes or so to soften the potato.

Meanwhile, do a rough chop of about 4-5 cloves of garlic.

After the sweet potato is done, chop it up into chunks.

Get your olive oil and salt handy.

Now let’s move everything into the food processor. A blender works too. You might have to do this in batches. Add sweet potato chunks, chickpeas, garlic and salt to each batch. Add 1-2 tablespoons as needed to blend.

This is kind of a process and depending on your mixing device might take some patience.

Do a little taste test after you mix your batches and see if it needs salt or olive oil.

Once your satisfied with the taste it’s time to serve!

I served my sweet potato hummus with garlic naan. Yum!

Works great as an appetizer and will keep in the fridge for a few days if you don’t finish it all.