Photography by Blue Horizon StudiosThis is a guest post by Amy Pamensky, Nutritionist, Natural Chef and founder of Nourished Balance. She is one of my favorite food bloggers and it’s an honor to have her share her recipe for one of my go-to dips!

Hummus is one of my favorite spreads and dips. You can buy a tub of hummus at any grocery store. However, I much prefer the flavor of homemade hummus. Since it takes less than 5 minutes to make and it costs less money to make it yourself, I think that it is well worth the effort.

There are 2 reasons why homemade hummus is better than store bought hummus.

  • All about the flavor! Any chef will tell you that the freshness of the ingredients used in a recipe has a drastic affect on the flavor in a finished dish. Using fresh lemon, a good quality olive oil and sea salt will make the world of difference when it comes to flavor.
  • Clean ingredients! A lot of store-bought hummus contains additional ingredients to make the hummus last longer and to cut the cost of production. There is no need to cut corners on this delicious dip/spread. The poor-quality added ingredients turn a healthy snack into a not-so-healthy option.


“While traveling through Jordan, I was served hummus at just about every meal- even breakfast! There’s nothing like fresh, homemade hummus!”

-Kiersten, The Blonde Abroad


Below you will find a basic hummus recipe with a few mild spices. You can always change things up by adding some additional ingredients such as roasted red peppers, roasted garlic, roasted eggplant, etc.

Let’s get to the RECIPE!

Homemade Hummus


  • 1 16 oz can of chickpea/garbanzo beans
  • 1/4 cup liquid from can of beans
  • 3-5 tablespoons of lemon juice*
  • 1 1/2 tablespoons of tahini**
  • 1 clove of garlic, crushed (optional)
  • 1/2 tsp sea salt
  • 1/8 tsp cumin
  • 1/8 tsp cayenne (optional- can add more if you LOVE spice)
  • 2 tablespoons olive oil


  1. Drain beans of choice and set liquid aside
  2. Add remainder of ingredients to a blender
  3. Measure out 1/4 cup of liquid from beans and add to blender
  4. Blend until smooth (If needed for texture, add 1 extra teaspoon of olive oil)

* Lemons vary in size and bitterness. Start with 3 Tablespoons then add more if needed for taste

** Tahini is a creamy puree of roasted sesame seeds. You can use it for a creamy salad dressing.

This hummus will last for 1 week if refrigerated in an air-tight container.

Dig in with some delicious crunchy vegetables (carrots, celery, peppers etc.) for a fresh snack. Or, spread this hummus on a whole wheat tortilla with your desired toppings for a lunch option.

Amy Pamensky is the founder of Nourished Balance. She works with clients to improve their health through scientific-based nutrition and health coaching. Amy currently works with women to improve all aspects of their health, including: weight loss, anti-aging, thyroid imbalances, high cholesterol, digestive issues & food allergies, low immune system, and anti-aging. Her specialty is in women’s health, family nutrition, and digestive wellness. Amy believes that every woman deserves to feel beautiful from the inside out, and that what we eat directly affects how we look and how we feel.

You can find health tips and healthy recipes on her blog Nourished Balance.

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Kiersten Rich
Kiersten Rich is the bikini-obsessed author of award-winning solo female travel and lifestyle blog, The Blonde Abroad, featuring travel tips, fashion, food, festivals and photography from around the world.