• Mika Leon

Bomb homemade hummus

I’ve noticed people are intimidated by homemade hummus & I’m here to change that! This recipe is easy, delicious and fast. Also minimal mess, you already know by now how much I hate dirty dishes. Take it to your next dinner party & impress your friends or make a batch at home like I do and just keep it in the fridge. Throughout the week I’ll put it in my sandwiches, dip my carrots in it or put it on a breakfast toast with an egg & smoked salmon. I also added a nice little topping to it which is optional, your call! Feel free jazz up your hummus. Last week I had jarred roasted red peppers from trader Joe's & added it to the hummus and it came out amazing! Enjoy guys!




For the hummus

  • 1 (15.5 oz.) can of goya brand chickpeas (Reserve 3 tbsp. Of the water in the can)

  • 1tbsp minced garlic (about 2 cloves)

  • ¼ cup tahini

  • Juice of 2 lemons

  • 1 tsp. Ground cumin

  • 1 tsp. Ground paprika

  • ¼ tsp. Crushed red pepper 

  • Salt to your liking 

  • 2 tbsp. Olive oil 

  • A nice handful of your favorite herbs. (In this one I used dill, basil & cilantro. I usually just use parsley but this was really yummy!)


For the topping (optional)


  • A few cherry tomatoes or normal tomatoes diced up 

  • 1 tbsp. capers

  • 2 tbsp. chopped kalamata olives

  • 2 tbsp. finely chopped cucumbers

  • 1 1/2 tbsp. olive oil 

  • Juice of a lemon

  • Salt to your liking

  • Generous dash of dried oregano


  1. In a food processor add all your hummus ingredients. Pulse for a few minutes until all ingredients are well incorporated & smooth. If you see it is too thick, slowly add more water with the food processor on until you get your desired consistency. Taste for salt and adjust as needed.  

  2. In a small mixing bowl add all your topping ingredients & mix with a spoon. Taste for salt. 

  3. Plate the hummus in a nice bowl with your beautiful topping, a drizzle of olive oil and a sprinkle of paprika for color, sometimes I add feta if I have some in the fridge.




© 2020 by Mika Leon

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