Quarantine Cooking: Hummus!

In my opinion, hummus is the perfect dip. It’s nutritious, filling, and compatible with most dip-able foods. (Guacamole comes close, but dipping carrots in guac just doesn’t feel right.) With garbanzo beans as its primary ingredient, hummus is packed with protein, carbohydrates and fiber, which makes it a great snack in between meals or after a workout. Plus, it’s super easy to make your own, and often tastes better homemade! With this recipe as a foundation, you can experiment with additional toppings and spices. Happy snacking!

5 Ingredient Hummus

Makes approx. 1.5 cups


– 1 15-oz can garbanzo beans – 1?4 cup tahini
– 1 clove garlic
– 3 tbsp lemon juice
– 3 tbsp olive oil


  1. Blend first four ingredients in a food processor until smooth.
  2. Slowly drizzle in olive oil while continuing to pulse.
  3. Season with salt and pepper to taste.

Photo by Jean Hanks

About Jean Hanks (9 Articles)
Jean Hanks is a Registered Dietitian Nutritionist, passionate runner and lover of all things food. Jean grew up in Brooklyn, New York and attended Brooklyn Technical High School, where a mandatory health class sparked her interest in nutrition. She went on to pursue a Bachelor of Arts in sociology (with a minor in dance) from Tulane University in New Orleans, and then a Masters of Science in nutrition from Hunter College in New York City. While attending grad school, Jean wrote for the Jewish Daily Forward as the Food Intern, commenting on food news, reviewing cookbooks, and posting original recipes to the publication’s website. Jean is now the lead dietitian at Bethany Medical Clinic of NY, where she provides nutrition counseling to busy New Yorkers. She has run eight half marathons and made her marathon debut in Philadelphia in November 2018. You can often find Jean in the kitchen, cooking, with a glass of red wine. Feel free to contact Jean with any nutrition-related questions at jhanks3181@gmail.com.