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At the grocery store today, I hesitated when I was about to throw in a regular  staple at my house…hummus. I thought to myself, “This is ridiculous! “Hummus” was one of Kristina’s first words, and so easy to make! Why would I pay $3.99 for a tiny container?!” So, I grabbed a can of chickpeas (.89 cents) and a large can of Tahini ($5.99…but more than enough for 9 batches of homemade hummus) and was on my way.


1 can chickpeas (about 15.5 ounces) drained

1/4 liquid from chickpeas

juice from one lemon, about 4 tablespoons

1 1/2 tablespoons tahini

3 cloves garlic

2 tablespoons extra virgin olive oil

1/2-1 teaspoon salt + cracked pepper to taste

Season to preference:

1 sprig fresh marjoram

1 sprig fresh rosemary


1 teaspoon fresh basil


1) Drain chickpeas; reserve 1/4 + of liquid. Blend chickpeas, liquid, lemon juice, garlic, salt & pepper. Puree thoroughly in a food processor or blender, adding more or less olive oil/ chickpeas liquid to reach desired smooth consistency.

2) Add salt & pepper to taste; blend/puree fresh herbs.

3) Garnish with a sprinkle of sesame seeds and a dash of olive oil! Serve with fresh vegetables, and nibble way guilt free!