In my quest to spice up the lunchbox a bit and get my kiddos to up their intake of fresh veggies by having something yummy to dip them in, I decided to give Food Babe’s Hummus a try. I’ve been wanting to make it for a long time. I love hummus and am always tempted to grab it at the store, but there are so many crazy additives in there!

I intended to follow this recipe to the “t”, but when grocery shopping with two little girls, I must have gotten distracted. I thought I bought 4 cans of garbanzo beans, but when I started opening cans to dump into the food processor I discovered I had accidentally bought white northern beans and garbanzo beans, and unfortunately I opened the white northern beans first – so I felt like I had to use them. So I used 2 cans of garbanzo beans and 1 can of white northern beans and adjusted my spices and liquids accordingly. The result was delicious. This recipe made a ton! So we’ve been enjoying it spread on turkey sandwiches, dipping with carrots, celery, olives and on some whole wheat pita bread. What are your favorite ways to eat hummus?

  • 2 cans garbanzo beans
  • 1 can white northern beans
  • 5 tablespoons of tahini
  • 4 garlic cloves minced
  • 2-3 tablespoons of olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • A handful or two of fresh, washed parsley
  • Juice of one (or two) lemons
1.  Drain and rinse your beans and dump in the food processor ( you could also use a blender).
2.  Add all other ingredients in the food processor except for the olive oil and blend.
3.  Scrape sides before adding the olive oil.
4.  Drizzle olive oil slowly while blending. If your hummus is still super thick, feel free to add more olive oil or more lemon juice until you have the consistency you’d like.
5.  Hummus! Pour it into a fun dipping dish or a reusable container with a lid and store it in the fridge for up to 5 days. Enjoy!


*Use organic ingredients whenever possible.
**Adapted from Food Babe.