Allez, Cuisine! Homemade Hummus

Hummus is a staple in many college dorm rooms and kitchens, and rightfully so: it’s delicious, packed with protein and goes with everything from eggs to eggplant. Even the most devoted Colgate hummus enthusiasts, however, may be surprised to learn how easy it is to make at home. 

This homemade hummus has a creamier, fluffier texture and a smoother, more delicate flavor than store-bought hummus does. You will have to make a trip to Hamilton Whole Foods to pick up the tahini ($4.99/lb), but the rest of the ingredients are easy to have on hand, making this a great recipe to have in your back pocket for days when the fridge looks particularly empty. It is also a great alternative for hummus lovers on a budget. When you run out of flex dollars for hummus packs at the library caf?e, go homemade – it doesn’t get much thriftier than a can of Price Chopper chickpeas and a lemon.


1 15-ounce can of chickpeas

1/4 cup fresh lemon juice 

(approx. the juice of 1 large lemon)

6 tsp tahini

1/2 of a large garlic clove, minced

2 Tbsp of olive oil

1/2 tsp kosher salt

1/2 tsp ground cumin

2-3 Tbsp reserved chickpea water 

Dash of cayenne pepper for serving

Servings: 4-5


1. Drain and rinse the chickpeas. When draining, reserve some of the water from the chickpea can to use later.

2. Next, in a food processor or blender, blend the tahini and the lemon juice for about a minute and a half, scraping the sides and bottom occasionally. 

3. When the mixture becomes light and fluffy, blend in the olive oil, minced garlic and salt. 

4. Add in half of the chickpeas and blend until incorporated, then repeat with the remaining chickpeas until the mixture is thick and smooth.

5. At this point the hummus will likely be somewhat lumpy and very thick. To fix this, slowly add the reserved chickpea water until you’re happy with the texture. 

6. Serve sprinkled with paprika or cayenne. If kept in an airtight container, it will keep in the refrigerator for up to a week. 

Bonus Points:

1. Experiment with different flavors! You could blend in roasted eggplant, roasted red pepper, sun-dried tomatoes or roasted garlic without much trouble.

2. To further intensify the flavor of something like roasted pepper hummus, for example, you can use the water from the pepper jar in place of the water already called for in the standard recipe.

3. Removing the clear husks from each pea, while somewhat time consuming, will make your hummus smoother and creamier. The husks can be removed easily by rubbing each pea between your fingers. If you are dedicated to perfectly-textured hummus, allow 5-8 minutes for this process.

Contact Emma Ellis at [email protected] and Claire Littlefield at [email protected].