This classic hummus recipe was a lifesaver during those first few weeks postpartum. The fiber, fats, and protein kept me full and satiated during those many nursing and pumping sessions. The olive oil and sesame (tahini) aid in reducing inflammation and help with gut health. I also cut out dairy and gluten for the first few months because Clay had some reflux so this snack was perfect. Hummus comes together quickly in a food processor or blender. This recipe makes a large batch so you’ll have plenty to share.

We like to serve this classic hummus with a drizzle of olive oil and a dash of mediterranean seasoning over the top. You can use pita, gluten free crackers, or sliced veggies to dip. We’ve also mixed this into salads with grilled chicken, romaine lettuce, cherry tomatoes, cucumbers, and kalamata olives. We keep ours in an airtight container in the fridge for up to 7 days.

Interested in other Greek inspired recipes? Check out this delicious chicken dish!

Happy Cooking!

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Classic Hummus

This is a simple yet flavorful classic hummus is blend of chickpeas, garlic, lemon, and Tahini. It's an easy to prepare, healthy, and delicious snack.

Course Appetizer

Cuisine Mediterranean

Keyword appetizer, gluten free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Ingredients

• 2 can garbonzo beans (AKA chickpeas)
• 1/2 cup Tahini
• 3 TBSP ice water
• 3 TBSP lemon juice
• 2 TBSP olive oil
• 1 tsp baking soda
• 1 tsp cumin
• 1 tsp salt
• 4 cloves garlic

Instructions

• Bring a medium pot of water to a boil. Strain and rinse garbonzo beans. Add to the pot and boil for 15-20 minutes or until soft.
• Strain the beans and add to a high power blender or food processor. Add, Tahini, ice water, lemon juice, olive oil, and baking soda then blend until smooth. Add remaining ingredients and blend to combine.
• Serve with crackers or chopped vegetables
• Enjoy!