Eve’s Hummus

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    0 of 5

I know I’ve done something right as a mom when my 15-year-old tries multiple times to make her own version of hummus just the way she likes it, and keeps on trying until she gets it just right. Once she did, she wrote it down in my recipe notebook!

Let’s start with the fact that this hummus is made with a mortar and pestle. Eve doesn’t like the silky-smooth texture as much as she likes a more authentic lumpy texture. This recipe has the added benefit of requiring no power tools to make. That’s my girl! She’s a smart one, she is.

I really like it, too. Sometimes hummus can be too garlicky, too tahini-y, or too dry or wet. This one has a really lovely taste and is just right.

Eve’s Hummus



  • 1 15-ounce can organic chickpeas
  • 1 Tablespoon tahini
  • 1 large clove garlic
  • 2–3 Tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ cup juice from chickpeas
  • 1 Tablespoon olive oil
  • Olive oil and paprika (preferably smoked paprika!) for garnish (optional)


  1. Drain the can of chickpeas, but reserve the juice.
  2. Mash up the chickpeas using a mortar and pestle (You probably can’t mash them all at once unless you have a giant mortar and pestle, so do them in small bits, But don’t worry—it doesn’t take long.)
  3. Put the mashed chickpeas in a bowl and add the other ingredients and mix.
  4. Garnish if you’d like. Otherwise just eat it!
Print Friendly Version of this pageGet a PDF version of this webpage

Related Posts:

, , , ,

5 Responses to Eve’s Hummus

  1. Nasreen Kabir March 4, 2013 at 6:17 am #

    great must try it thanks

  2. Gary Schafer March 5, 2013 at 4:40 pm #

    This is my favorite recipe, by far. Textured and flavored to Perfection and through the years I have had my share of Hummus!
    Thanks for this recipe. It’s the little suggestions that make the difference!

  3. Deb March 7, 2013 at 4:43 am #

    I’d rather cook dried chickpeas instead of opening a can (that might have chemicals or too much salt in it). How many beans in cups – or ounces – does a 15 oz can yield? I usually make hummas in the blender so it is super smooth. I never thought of making it textured. I’m looking forward to a different treat.

  4. Beverly Tate March 13, 2013 at 1:40 pm #

    Can you recommend how to make this without using canned foods? Canned foods contain BPA so I buy my chick peas dried, in bulk, which is also much more affordable than buying it in little poisonous cans. Please tell your readers how to prepare this recipe using dried chick peas instead. Should the peas be soaked? For how long? Should they add some of the soaking water in place of that poisonous canned fluid in this recipe? You should encourage your readers to buy organic whole foods in bulk for less money rather than encouraging them to buy and processed/packaged foods like you do in this recipe.

  5. Layton Rolton March 24, 2013 at 11:31 pm #

    you really need to chill out a bit Bev

Leave a Reply