If there is a heaven, I am pretty sure there is plenty of hummus there. Hummus is just one of those things that makes life worth living and for a vegan, it has totally replaced the need for cheese, mayo and the like. I spread hummus on everything and have been known to polish off a store-bought tub in a day or two. With that said, making my own hummus was always one of those things I planned to do but never acted so when I got my Vitamix a few months ago I figured I might as well start. It took a few tries but I found the perfect proportions of ingredients and am happy to share this kicked-up recipe with you.

One of the best things about making your own hummus is that you can flavor it anyway you like - I was in the mood for a bit of mexican flavor so this recipe has chili powder, lime instead of lemon and a big handful of cilantro but you can of course adjust to your taste. 

Serves: 4 • Prep Time: 10 min


  • 1 can of (unsalted) chickpeas, rinsed and drained
  • the juice of 1 lime
  • 1 small handful of cilantro
  • 1-2 cloves of garlic
  • 1/4 cup roasted red pepper (or sun dried tomatoes)
  • 1/2 tsp onion powder, chili powder, ground pepper
  • Salt to taste
  • 1 tbsp tahini
  • 1/4 cup water

1. Drain and rinse your beans well, really well. Rinse them until you no longer see the foamy bubbles that appear when the water falls over them. Apparently not fully rinsing the liquid that surrounds the beans in the can increase the unwanted ah-hem...symptoms some of us experience when we them.

2. Add your beans to a high-speed blender along with all other ingredients and pulse, you may need to add more or less water depending. My blender needed a little help, so I had to use the tamper to get everything combined. 

3. Taste your hummus and adjust the seasonings if needed (I added the salt at this point, maybe a 1/2 tsp). 

Keeps for 3-4 days in the fridge! 


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