Casey 2 Cook

Casey’s Classic Hummus – Recipe Corner

I don’t know about you, but I love a good fresh Hummus! I used to work at this amazing middle eastern restaurant in Hoboken called Ali Baba on 9th and Washington and had my own personal never ending supply of Hummus and it was awesome!! It is most certainly one of those items where once you start eating it, it is hard to stop.. and that is ok in this case!!

Hummus is protein packed and super healthy.. Of course pairing it with some chicken breast or veggies is totally a more healthy alternative to the pita bread, but I mean everyone loves nice warmed pita off the grill!! Yummy..

Hummus is made primarily of Chickpeas or as they are also called Garbanzo Beans. These are also great to use whole in a salad, or even mashed onto a sandwich!!

Casey’s Classic Hummus –

2 15 oz cans of chickpeas (one drained, one reserve the liquid)

3 cloves of garlic

2 tablespoons of tahini

1 teaspoon of salt

1/4 cup of olive oil

1. Combine all ingredients minus the oil into your food processor and blend until smooth. Once most of the chunks are broken down, begin to drizzle the olive oil in as it is still running. Turn the machine off and scoop it out.


I know what you are thinking…




Yes. That is it.. 5 ingredients, one step. Done. Delicious, fresh hummus!

Feel free to get creative.. This is a classic, basic hummus.. Add in some flavor while you are processing it or as I prefer to do, add flavors on the top! This way people can control the amount of extras in their bites..

As pictured, I did one classic.. one with hot pepper puree and one with parsley and lemon zest!! Let your moods control what toppings you use.. Are you in the mood for roasted red peppers?! Dice some up and throw them in… Want some added protein? Shred some roasted chicken over it!! MmMmm I am getting hungry!! 😉

I hope you try this recipe, and others!

If you do please let me know what you think!

I love feedback 🙂

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  1. Mary beth

    Casey want to try my Armenian hommous? Use dehydrated chickpeas — simmer 5 to 6 hours to rehydrate. Peel the chickpeas — peel slips off readily. Then follow your recipe, using a little more tahini. Let me know what you think. MBY

  2. aash

    Love Hummus!…its an easy recipe…and goes with EVERYTHING….. just wanted to share a bit of info….. if you’re looking for more of a creamier texture…peel off the shells of the chickpeas….it takes a bit of time….but so worth the creamy deliciousness!


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