Homemade Chunky Hummus

Trader Joe's Organic Tahini

Did you know that Trader Joe’s carries Tahini?!?  When I saw it on the shelf I did a little happy dance.  Abe asked me to bring home hummus and carrots and I was all, “DUDE we’re going to MAKE our own hummus!”

I’ve come a long way from banning hummus in our house; we eat the stuff all the time now.  Sometimes we go through 2 tubs of Sabra in one week.

I’ve always wanted to make my own version at home, and now that we have this Food Processor, we can.
Homemade Hummus in a Cuisinart Food Proceesor

I’ve experimented a couple times with a few different recipes. The first one had too much salt.  Okay, I admit, it was my fault – I read tablespoons instead of teaspoons.  Abe said he liked the extra salinity, but the tub went untouched.  I added more water, but then it was too liquid-y.  We like a super thick, chunky hummus.

So the next time, I reduced the salt, added a few special ingredients (paprika and worcestershire sauce) and don’t go crazy processing it, so you can still see bits of garbanzo beans hanging out.  I’m sure if you want a thinner hummus, you can add more water or lemon juice.

Ina Garten's Hummus Recipe with Olive Oil and Paprika

Homemade Hummus in a Cuisinart Food Proceesor

Ina Garten's Hummus Recipe

Hummus Recipe with Sesame Seeds

To make it pretty (and tastier) I drizzle a few tablespoons of olive oil on top, and sprinkle it with paprika/sesame seeds.  This makes a little more than two 10 oz. store-bought containers; which means it will be gone in 5 days.  The longer this sits in the fridge, the chunkier it gets.  It goes great smashed between two pieces of bread and fried in butter.

I’ve heard that if you peel the skins off of chickpeas, and use ice water, you’ll make the most incredible hummus ever.  I have yet to experience with those methods, but I will say this particular recipe is a great start to our relationship with homemade hummus.

Chunky Hummus


  • 4 cloves Garlic
  • 2 cans of Chickpeas
  • 1/3 cup Tahini
  • 1/2 tablespoon Worcestershire Sauce (I used a vegan one)
  • Juice of one lemon
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon smoked paprika, and a sprinkle more for garnish
  • Sesame Seeds for garnish


  1. Pulse the garlic into smaller pieces with the food processor.
  2. Drain one can of chickpeas; keep the other in the can with its liquid. Add both to the food processor with the rest of the ingredients.
  3. Puree until it reaches desired chunkiness.
  4. Garnish with paprika and sesame seeds.