I almost always have hummus in my fridge.  I often use it in place of mayo and nothing beats dipping some clean eating pita chips (recipe here)  in it.  Truth be told you can find a couple of different ‘clean’ hummus brands at your local health food store but nothing is as good as homemade hummus.


  • 4 garlic cloves, minced
  • 2 (15 oz) cans of chickpea beans, drained and rinsed
  • 2/3 cup of tahini (roasted, not raw)
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/4 cup EVOO (use a very good quality oil for this)
  • 1/2 teaspoon of salt


  1. In a food processor or blender combine all the ingredients until smooth.

Nutritional Info:

Makes 3 cups.

Serving size 2 tbsp.

Nutrients per serving:  Calories: 96.5, Cal. from Fat: 52.5, Total Fat: 6g, Sat. Fat: .5g, Carbs: 8g, Fiber: 1.5g, Sugars: 0g, Protein: 3.5g, Sodium: 16mg, Chol: 0mg


I’m not shy when it comes to garlic so I prefer to make garlic hummus.  You can easily make a bunch of varieties by simply adding a few ingredients to the base recipe.  Here are some fun variations you can make:

Roasted Red Bell Pepper Hummus -  add 1/4 cup of roasted red bell pepper to recipe

Sun Dried Tomato Hummus - add 1/4 cup of packed sun-dried tomatoes

Olive Hummus - add 1/4 cup olive tapenade or Greek pitted olives

Garlic Hummus - add an additional 3-5 cloves of garlic

Jalapeno Hummus - add half a seeded jalapeno or add the whole jalapeno for extra heat

Curry Hummus - add 2 teaspoons of curry powder

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