Basic Hummus with Garlic Dip

Hummus, for me, is a kitchen staple.It’s a recipe I grew up with that went on almost everything I ate 😉 …a dip made from chickpeas, also called garbanzo beans.

Now, beans are naturally higher in good/healthy carbohydrate – also with lots of fiber and some protein. If you want to reduce the carbohydrates, you can do what I did in this recipe, mix it with garlic dip (Toum) which can also be found in some grocery stores.

Alternatively, you can make hummus with eggplant – also called baba ganoush – or with zucchini. For these alternatives, you would sub in the veggie for the bean entirely.

P.S…. on TV, I forgot to put in the tahini! Don’t forget yours. Tahini is just ground sesame seeds, a seed butter you can find at most grocery stores. Add this to your hummus alternatives too.




1 can chickpeas (garbanzo beans)

2 Tbsp tahini

2 lemon juice juice from 2 lemons

1/4 cup olive oil

1-3 cloves garlic

unrefined sea salt to taste

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp allspice

water to thin


1. Blend all ingredients in a blender until desired smoothness is reached.

2. Lower the carbohydrates by adding store bought or homemade garlic dip, also called Toum (see recipe notes)

3. Keep in an airtight container in the fridge up to one week.

Recipe Notes

Toum is a Lebanese garlic dip, made from a oil-based emulsion. (Here’s a YouTube video to learn how to make it.)

Print recipe

Print recipe

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