Easy Homemade Hummus

Now that I’ve learned to make my own hummus, I can’t get myself to buy it from the store anymore.

It tastes fresher at home, it’s less expensive, and I can flavor it with any spices I want.

All it takes is tossing 7 ingredients in a food processor and blending it up. Ready in less than 10 minutes for a quick kid snack with carrots or as part of lunch.

I made these as part of the pastry week showstopper for season 1 of the Great British Bakeoff vegan challengeThe task was to make 6 kinds of pastry – 3 kinds of sweet tarts and 3 kinds of savory canapes.

The sweet tarts were butter tarts, custard tarts with sliced plums and a peach glaze, and chocolate cream pie tarts. The canapes were stuffed mushrooms in rough puff pastry, this hummus in some pastry twirls, and lentil sausage rolls.

So much fun (when there wasn’t a puppy constantly barking and wanting to eat everything), and delicious to boot!

Great British Bakeoff Vegan: Season 1, Episode 5, Showstopper


  • 2 cups cooked chickpeas, drained
  • ⅓ cup tahini
  • 2 Tbsp olive oil
  • 1 lemon, squeezed
  • 1 tsp garlic powder
  • ½ tsp salt (or more to taste)
  • ½ tsp spices like oregano, paprika, basil, cumin (optional)
  • 1-3 Tbsp water as needed for blending to happen


Put the chickpeas, tahini, olive oil, lemon juice, garlic powder, salt, and any optional spices in a food processor.

Blend until smooth, adding in 1 Tbsp water at a time if needed to make a nice, creamy hummus.

Serve fresh with carrots, tortilla chips, or any other vegetables or dippable things you like.


Today I learned a fascinating Buddhist approach to trauma therapy. Plum Village monk Brother Phap Linh explained in an inspirational talk that:

“All we need to do is generate joy and take care of pain”

In Zen Buddhist training, we generate joy by focusing on all the wonderful moments and little experiences in everyday life. On my morning walk today, I noticed the sparkle of sunlight on the snow and I broke into a happy grin!

And we take care of pain by recognizing it, allowing it to be there, and seeing what lesson it has to teach us, so that it can go back to sleep. My head is starting to ache, so I realize that I haven’t had enough water to drink today, and I rehydrate myself.

If that’s all we need to do, find small happinesses and listen gently to suffering, that seems like a very manageable way to heal and a wonderful way to live.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

9 responses to “Easy Homemade Hummus”

  1. maitricookswithlove Avatar
  2. Jennifer Hartnett Avatar
    Jennifer Hartnett

    Looks so delicious! Thanks for the inspiration! I appreciate this amazing article.

    1. maitricookswithlove Avatar

      Thanks so much, Jennifer! Wishing you a wonderful day! 🙂

  3. maitricookswithlove Avatar

    Facebook comment from Carla: I love that … “all we need to do is generate joy and take care of pain”

    1. maitricookswithlove Avatar

      @Carla Right? My mind was blown by that. 🤩

  4. maitricookswithlove Avatar

    Instagram comment from Clemence: hummus is the best 😍

  5. maitricookswithlove Avatar

    @Clemence it totally is! and so are you, thanks for your comment! 😍

  6. maitricookswithlove Avatar

    Instagram comment from Anna: Thank you Plum Village, you all and Thich are great comfort for me in my painfull times. I appreciate you and I’m gratefull for you!

    1. maitricookswithlove Avatar

      @Anna Thank you! We are very grateful for your loving presence as well. May you be well! 😍

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