Momma Booyah’s Un-Boring Hummus


Chickpeas. Tahini. Lemon.

Blah, blah, blah.

Hummus is easy to get bored of.

HOWEVER, this classic hummus recipe was curated by my mom, Hippie Flower Child Extraordinaire, and is as far from boring as you can get. I grew up helping her make this in our O.G. food processor (that you may have noticed still works like a charm and is regularly featured on Bubbles and Booyah) – juicing lemons, picking fresh parsley from her garden, and being the Litmus test for acidity, garlic and spice level. Needless to say, I have honed my palate for this vegetarian classic for decades (ok, just two decades but whatever). You must have this recipe in your arsenal. It was originally based on the Humus recipe found on page 91 in the original Moosewood cookbook, but we have added our own Booyah Family flair over the years to perfect it. Not only easy, but inexpensive and so, so versatile: (Ok, I feel it’s fair to assume that the majority of my readers have encountered hummus before so I don’t really need to tell you, but…) use it as a spread, dip, put it on pasta, eat it with a spoon – there are endless possibilities. You can create an entire meal around a plate of hummus, veggies and pita bread, a la my Ah-MEZE-ing plate featured yesterday – it’s full of protein, fiber and nutrients and is super filling! And as per usual, way healthier (and cheaper) to make fresh than to buy in a tub at Whole Foods. So go ahead, get your own O.G. food processor out and get blending with me. πŸ™‚


Here is what you need: parsley, tahini, lemons, chickpeas, cayenne. Simple.

Un-Boring Hummus


  • 1 15.5-oz can of chickpeas, drained and rinsed
  • 3 medium cloves of garlic, minced
  • juice from 2 – 3 lemons
  • 3/4 cup of tahini
  • a handful of roughly chopped fresh parsley
  • 1/4 tsp (or more) cayenne pepper
  • 1 drizzle of extra virgin olive oil


Step One: Put ingredients into a food processor and blend until smooth. Add water as needed to achieve desired consistency, adjust any seasonings. Some people like to add salt or black pepper, but I find it to be unnecessary. I usually add a little extra garlic to mine because I like it super garlic-y. You can add lemon zest as well if you’d like it a little zippier.

Unblended hummus.


Hummus after blending.


I added about 1/3 cup of water to get the consistency right. You want to make sure it’s smooth for spreading and dipping.

Step Two: Enjoy! πŸ˜€ πŸ˜€



I topped mine off with a few kalamata olives and an extra drizzle of olive oil.

See? I told you it was easy. This recipe is delicious. You can, of course, substitute cooked chickpeas for the can above – I usually just use canned chickpeas because it’s more convenient. You do you, boo. πŸ˜‰

ALSO: Happy #GratiTuesday! This week I’m grateful for my geographical proximity to the ocean. Not only am I a Cancer, so it’s my natural mermaid habitat, but there is something about spending the day next to the waves that helps adjust your perspective. I always feel immense gratitude when I’m floating in the ocean and the sunshine is beaming down on me – that’s my happy place. It’s the little things that can bring you the most joy. What are you guys grateful for this week?? Tell me in the comments!! πŸ˜€Β 

With warmth,

L ❀

9 thoughts on “Momma Booyah’s Un-Boring Hummus

    • Thanks for the tip, Diana! I actually have made it from scratch, and you’re totally right – it was absolutely delicious! Unfortunately it was so hot in Boston this weekend, the thought of turning on my stove to simmer chickpeas for an hour and a half was unbearable. Once the temperatures cool down I’m sure I’ll be able to bear the thought of using my stove again. πŸ™‚

      When I’m creating my recipes, or meal planning, I usually do this with my best friend B in mind. She’s an extremely busy graduate student, working insanely long hours, and she doesn’t usually have the luxury of time for meal prepping. I usually try, where possible, to get the healthiest food on the table in the shortest amount of time. Of course, there’s always a bit of give and take there. It’s definitely more cost-effective and (most of the time) more delicious to use dried beans and fresh garlic in this recipe. But, sometimes these time-saving measures are the difference (to me, and I imagine others) between tackling a recipe like this and passing on it. I wish we all had the time and organizational strategies to approach every recipe using the “whole-est” ingredients available, but sadly I don’t always have those tools in my tool belt. I’m glad you’ve pointed this out, because I like to present the flexibility to my readers to make my recipes however it suits their own lifestyles and tastes, while still remaining approachable. Great feedback. xo, L

      Liked by 1 person

  1. Thanks for stopping by More Time at the Table; happy you liked my eggplant dish. BTW: I’m grateful for my daughter, who just got a new job and is moving this week. To say nothing of….well, many other things–wow. Happy Tuesday!


  2. Pingback: Cheezy Lemon-Garlic Couscous | Bubbles and booyah

  3. Pingback: Ah-MEZE-ing: Fresh Tomato and Cucumber Salad | Bubbles and booyah

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