How to make the best hummus from scratch

Being vegan has been such an interesting and challenging journey, not only because of the people around me who want to make me believe that I am wrong, but also because honestly, you need to be creative and your body needs to get all the nutrients.

First of all, I have to confess I am a horrible cook so I have been learning some interesting new dishes to my everyday routine. And also I have the best chef by my side. (lucky me yay). On the other hand, I am the kind of vegan who wants to enjoy all the colors, texture, smell and life out of the vegetables and fruits, so I guess I can do it easier, sort of…

Pic by Jaime Saenz.

My breakfast are totally fun and delicious, I have become really obsessed with avocados, tahini and hummus and plants stuff. So, you will always find hummus in my fridge. However, I have to admit I am kind of picky when it comes to my food, because I honestly like it better when is homemade.

In order to have the most quality food at home, me and my boyfriend are trying to make the most amazing of everything: falafel, bread, vegan patties (made out of beans or quinoa), cakes or sauces. In that order, I kind of copied a little bit my bf recipe and made a really yummy hummus that I would love to share with you either if you are vegan or not.


Chick peas



Fresh lemon juice

Extra virgin olive oil

Ground cumin

Salt (optional) I don’t use it


In the bowl of the food processor add and combine all the ingredients. I usually start over with the chick peas and then add the rest ingredients except the oil.

Then blend the hummus until it becomes smooth: it might take 5 or 7 minutes.

When it takes the texture you like, taste and adjust seasonings.

As soon as it becomes creamy enough, add the oil and blend a few more minutes.

Transfer to a bowl and serve.

Enjoy with pita chips or whatever you want.

Recipe by: Jaime Saenz.

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