Eli Duke


My mom was making hummus way before it was cool: like back in the 80s when you couldn't buy it in stores, and even in the 90s when the store-bought hummus was total crap. She'd always make a double-quadruple batch for long, family road trips.

I'm pretty sure it all started with the recipe from The Tao of Cooking, but it has evolved over time. The best part is how ding dang simple it is to make! You throw everything in the food processor for a couple minutes and it's done. Boom.

The one thing to be extra careful with is the salt. It seems like I end up putting in a little less or a little more each time I make it. Feel free to add more salt to taste, but it's always best to start with less. Also, don't be afraid to experiment: this is the base, the foundation. It's delicious as is, but try throwing in a couple tablespoons of Sriracha or something. Get Wild.


  • 2 cans of chickpeas
  • 1 jar of tahini
  • 1 cup of lemon juice
  • 4 cloves of garlic, minced
  • 1 teaspoon of salt
  • 3 teaspoons of cumin


  1. Open the cans of chickpeas and strain the liquid into a cup for later.
  2. Put the chickpeas, lemon juice, garlic, salt, and cumin into the food processor and let her rip for about a minute.
  3. Put the tahini into the food processor and rip it for another minute.
  4. While the food processor is processing, slowly add chickpea juice until your hummus reaches your desired consistency. Keep in mind that it will thicken up a bit after it's been in the fridge for a day or two.