Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

Nutritious, versatile and totally delicious, homemade hummus is the perfect snack any time of day.

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In blender, pulse chickpeas, garlic, tahini, lemon juice, 5 tbsp water, olive oil, white wine vinegar, cumin and paprika, and cayenne, if using, until completely smooth, 1 to 2 minutes. Season with salt and pepper. Add more water, 1 tbsp at a time, if necessary, and pulse until hummus reaches desired consistency. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Transfer hummus to serving bowl; smooth top with back of spoon. Drizzle with olive oil, sprinkle with roasted chickpeas and garnish with ground cumin, if desired. Serve with seasoned baked pita chips, grissini breadsticks and chopped vegetables of your choice for dipping.


Change it Up


Add 1 cup diced cooked beets to blender along with chickpeas. Replace cumin with 1 tsp dried dill. To serve, sprinkle with diced cooked beets and chopped fresh dill, if desired.



Add 1 cup diced roasted red pepper to blender along with chickpeas. Replace cumin with 1 tsp dried cilantro. To serve, sprinkle with fresh thyme and smoked paprika, if desired.

Nutritional facts Per serving: about

  • Iron 2.3 mg
  • Fibre 5 g
  • Sodium 250 mg
  • Sugars 3 g
  • Protein 7 g
  • Calories 255
  • Total fat 17 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 19 g
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