This is by far my most favorite hummus recipe – from the Fat Free Vegan website. I love this recipe because it is:

1) Easy to make.

2) Tastes great.

3) Makes the right amount to last for a week.

Of course, I have to Jennifer-ize every recipe, so below is my version, which is even easier than the first one. Keep in mind that I don’t like to use salt, so if you prefer add salt instead of the no-salt seasoning that I use… Several people have enjoyed my recipe and didn’t realize there wasn’t any salt.


  • 2 15-ounce cans garbanzo beans, 1 drained
  • 2 to 4 cloves garlic, peeled
  • 2 tablespoons tahini
  • Fresh lemon juice of one lemon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder or cayenne pepper
  • 1/2 teaspoon organic no-salt seasoning

Dump all ingredients into a high-powered blender and purée and until smooth. On my BlendTec, that is two blendings using button #5. Scoop into a resealable container and store in the refrigerator. Best if used within one week (if it lasts that long!).

Serve with fresh cut-up veggies like celery sticks, sweet small peppers, carrot sticks. Pita chips have a lot of refined carbs, but pita chips are yummy! Instead of pita chips, perhaps use tortilla chips. Everyone loves this recipe, so make extra if serving at a party (left overs are a bonus for the chef!).


About Jennifer Armitstead

Jennifer Armitstead is a career coach and coporate talent consultant. She helps people be their best at work. She supports companies by developing strong teams through recruiting, training and coaching. For more information about Jennifer:

2 responses »

  1. cht7 says:

    Thanks for sharing your recipe. Have never used smoke paprika in hummus before. Looking forward to trying. Thanks!

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