I eat hummus all the time. I’ve tried so many flavors and dipping combinations, it’s kind of crazy. All summer this past year, I ate hummus on sandwiches multiple times a week – you could say it’s one of my favorite foods! Now that I’ve made it a couple times, I feel like sharing a simple staple recipe with you is the right move! Making your own hummus is pretty empowering because it’s way easier than you’d think, requires ingredients that you definitely already have on hand, and it’s just more cost efficient! The only ingredient that stands out as being slightly out of the ordinary is tahini – I recommend the Trader Joe’s one as it’s cheaper than other brands!

The light was beautiful today so I couldn’t help but take lots of photos while whipping this up so please enjoy a slight photo how-to this time!


  • 1 can of chick peas
  • 2 tbsp of tahini
  • 2 tbsp of water
  • 1/2 tsp of black pepper
  • 1 tsp of cumin
  • 1 tsp of salt
  • 1 tbsp of olive oil
  • juice from half a lemon
  • 1 tsp of minced garlic
  • 1/4 cup of fresh dill *optional*

Disclaimer! It’s important to allow blending to occur in between all the ingredients. This is definitely a bit of a time consumer but blending in layers will ensure much smoother hummus and have the ingredients be more evenly mixed rather than just throwing everything in all at once.


  • Start by adding tahini and 1/2 tbsp of olive oil and blend in a food processor for 30 seconds.
  • Use spatula to move the mixture away from the edges, as it’s sticky in this part of the process. Add in 1 tsp of minced garlic. Blend for another 30 seconds.
  • Move mixture away from edges again, a nice smooth paste should be forming at this point. Add in lemon juice (watch out for the lemon seeds!) and 1 tbsp of water. Blend for 30 seconds.
  • Throw in one full can of rinsed chick peas, spices, 1 tbsp of water and 1/2 tbsp of olive oil. Let mix for 1-3 minutes until desired texture is reached. Add in dill and mix for another 30 seconds.

Best when served chilled with fresh cut veggies, pretzels, or even just by the spoonful!

If you make this recipe, feel free to share on Instagram by tagging me @savoryservingswithsav or #savoryservingswithsav
Have a question about this recipe? Head on over to my contact page and fill out the form with the title of the recipe in the message section. Thank you! 


Published by Savannah Perico

I am a 22 year old aspiring food maker, lover, and recipe creator. I am always whipping meals up in my little well lit kitchen in southern Maine. I am always trying to improve my culinary craft and do a better job at keeping track of my intuitive process while cooking so I can share recipes with those who are interested!

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