Classic Homemade Hummus
1 can garbanzo beans (drained and rinsed and rinsed and rinsed and rinsed)
1/4 cup tahini (optional but better with it)
2 tbs cold water (if including tahini)
3 cloves garlic
1/3 cup olive oil
1/3 cup lemon juice
Cumin, paprika and black pepper to taste
In a small bowl mix tahini and cold water to blend. Set aside. In a food processor or blender grind garbanzo beans. Add garlic, spices and tahini mixture and blend. With the motor running alternatively add lemon juice and oil. Correct for seasoning.
You can substitute canned cannellini beans, lentils or black-eyed/field peas, too.
Wendy Wesley is a Tampa Bay registered and licensed dietitian and nutritionist who works to improve the health of the community. In her private practice, she helps individuals and families with weight loss and chronic disease management.
She owns and operates the St. Pete Cooking School where she teaches easy weeknight, nutrient-dense cooking to her students. In 2022, she was voted “Best Nutritionist” by the readers of Creative Loafing Tampa Bay.
Wendy is a food policy activist who writes, speaks and podcasts about chronic disease and nutrition insecurity to local and statewide audiences.
Her articles, recipes, interviews and cooking demonstrations have been featured in the Washington Post, San Francisco Chronicle, Reader’s Digest, Tampa Bay Times and every media outlet in Tampa Bay.
She is a former Baycare Hospital System clinical dietitian. She holds a Master of Science certificate in Human Nutrition from Iowa State University, a Bachelor of Science in Nutrition from the University of Colorado and a Bachelor of Arts in Journalism from the University of Central Florida.