My First Hummus!

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Kyle M

Latest posts by Kyle M (see all)

Hello Magic Bullet Heads!

After years of eating store-bought dip, I finally took the plunge and made my very own hummus. It happened like this:

Late last night, I went over to my friend’s apartment with my Magic bullet, some garlic,  lemons, pita bread, chickpeas and tahini, and I said to her in my most assertive voice, “I’m making hummus.”

Stunned by the news, my friend exclaimed, “Are you sure you’re ready for this?? I mean, you’ve been buying dip for years!!!”

“Everything is going to be okay.” I promised her. “I can handle this.” As I walked into the kitchen, my friend called out to me (from a few feet away from the kitchen), “Goooood luuuuuck! I’mmmmm gooinggg toooo waaatch teeeeveee nowwww.”

At this point in the story, you may be thinking– “I don’t know if this girl can pull it off. I mean, she’s been buying dip for years.”

Well, this girl did! Here’s the recipe for My First Hummus as well as instructions on how to make simple oven-baked pita chips.

My First Hummus!

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 4 roasted garlic cloves
  • 1 cup drained chickpeas
  • 2 teaspoons salt
  • 5 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoons liquid from the chickpeas
  • 2 tablespoons olive oil
  • A pinch cumin
  • A smidgeon of cayenne pepper
  • 6 dashes hot sauce
  • Olive oil
  • Salt
  • Pepper


For roasted garlic

  1. Roast 4 garlic cloves drizzled with olive oil in 350-degree oven. Roast until light brown and garlic is soft enough squish out of skin. *I roasted a whole head of garlic but feel free to use less garlic. One way to roast garlic is to put it on its side, cut it in half, put in baking dish and drizzle it olive oil.

For pita chips

  1. Split pita bread so that there two thin pieces. *I used 3-4 pieces of pita bread making roughly 20 pita chips.
  2. Take thin pieces, cut in half and then cut triangle pieces from halves.
  3. Place chips onto baking sheet. Make sure each chip gets a drizzle of olive oil on both sides and is seasoned with salt and pepper.
  4. Bake in oven at 350-degrees and wait until golden brown.

For hummus

  1. Drain chickpeas and save the liquid from the chickpeas.
  1. Add to tall cup 4 roasted garlic cloves, 1 cup drained chickpeas, 2 teaspoons salt, 5 tablespoons tahini, 3 tablespoons lemon juice, 1 tablespoons reserved liquid from the chickpeas, 2 tablespoons olive oil, a pinch cumin, a smidgeon cayenne pepper and 6 dashes hot sauce.
  2. Blend ingredients until smooth. This may require going in with a spatula, stirring hummus and blending some more. *If the hummus is too thick, add another tablespoon of olive oil.

Walking out of my friend’s kitchen with a little bowl of hummus and pita chips was one of my proudest cooking moments. I was so thrilled with what I had made, I didn’t even offer my friend any chips or dip. I just cheerfully chomped away until there was barely anything left. Please enjoy + remember to share with your friend, especially if she let’s you use a bunch of her stuff for the recipe and you make a big mess in her kitchen.

Over and out,