Better Than Sabra Hummus

Published Monday, February 1st, 2016

Mommy Perfect takes on that deliciously smooth all-purpose Mediterranean dip and offers up a recipe that’s better than Sabra hummus.

Just when you’ve barely gotten started with your “New  Years Diet”, along comes the Superbowl to tear you away with all its wings, dips, and diet-crushing snack foods that we all should rightly be avoiding.  With New Years diet resolutions in mind, but still wanting to partake of the Superbowl snack foods, the dip at the top of the list is hummus.  The tangy, smooth, Mediterranean condiment isn’t just deliciously addicting, it’s a certifiable health food (in moderation of course). Hummus is loaded with protein so it curbs hunger, has no cholesterol, and it might even help to prevent some forms of cancers.  Possibly best of all, my kids love it!

Hummus has become hugely popular in North America in the last few years, with Sabra being the most popular brand and rightly so: it’s very tasty and available in the deli section of most supermarkets.  However, it’s not cheap.  A small container of Sabra costs several dollars and won’t last a single sitting for one (also, it might give you listeria).  For roughly half of the retail price you can prepare twice the serving size at home in under 5 minutes.

Better Than Sabra Hummus

Better Than Sabra Hummus


  • 1 - 15oz can chickpeas (garbanzo beans)
  • 1/3 cup tahini
  • 3 Tblsp lemon juice
  • 2 Tblsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp kosher salt
  • dash of ground cumin
  • dash ground paprika for garnish (optional)


  1. Strain the chickpeas from it's water, setting both aside.
  2. In a blender or food processor, combine tahini, lemon juice, olive oil, and garlic. Blend until creamy.
  3. Add chickpeas, salt, and cumin to the food processor. Blend for about a minute, then taste test it. If its dry, add a tablespoon of the chickpea liquid and blend for another 30 seconds.
  4. Repeat by tasting, adding a tablespoon of liquid, and blending again until the desired consistency is achieved. Some prefer theirs more wet or more dry. Smoothness is achieved by blending for several minutes and providing adequate water.
  5. When serving, sprinkle paprika over the top for garnish.


Tahini is a lot like "natural" peanut butter in that the oils will separate in it's container. You will need to stir the tahini well before adding to the hummus. I find this step to be the most annoying, but its necessary. Do not just add all the tahini oils from the top -- take a few minutes and stir it well before using.

The friction from your blender or food processor will warm up the hummus, so I suggest refrigerating for an hour before serving, but its certainly edible right away.  Serve with dipping vegetables, chips, pretzels, or toasted pita bread wedges.

Using this base recipe you can get creative with additional flavors.  Try adding one of the following for a twist: avocado, artichoke, sun dried tomato, grated Parmesan cheese, roasted red peppers, chipotle peppers, or try replacing the lemon juice for lime juice.

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