The Best Creamy Hummus

Our little man is obsessed with hummus, yes- it is easy to make hummus, but it was slightly easier to just buy a container at the store.  It tastes SO gross on it’s own to us, but Knox just pounds it straight by the spoonful.  I started feeling like it’d be so much better and smarter to make this fresh for him, especially after the Listeria scare with Sabra hummus.  Using my sister’s recipe and an Ina Garten recipe, I combined the best of both and edited to our tastes to make The BEST Creamiest Hummus- with no oil.  Knox Approved and Parent Tested!!



Makes 3 cups of Hummus

1 TBSP butter
1/2 red onion, sliced
4 cloves garlic, smashed and rough large chop
1/2 cup tahini, sesame paste
2 cans organic chickpeas: 1 drained, 1 with juices
1/2 tsp white pepper
1.5 tsp salt
1/4 cup lemon juice


In a non stick pan over medium/ low heat, add the butter, once melted slowly sauté the onion and garlic in the pan until caramelized.

Set up the food processor fitted with the steel blade.   Add the sauteed onion and garlic mixture and puree till mostly smooth.  Add in the rest of the ingredients to the food processor and process until the hummus is smooth and creamy.  Taste, for seasoning, and serve chilled or at room temperature.

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