How to make hummus from scratch

One of the hardest things for me not to do is walking into the grocery store and buy a bag of chips and a big jar of chip dip. There is something so right about dipping your chips into something made of almost all fat (and not the good kind). Looking for ways to continue along my journey of health and bettering myself, I knew that I had to cut away the chips and dips early on. That doesn’t mean that I didn’t spend a long time trying to replace it with a healthy alternative. I had made salsas and guacamole and other dips, and they were always good, but they were never “it” for me. When I realized that hummus could make an amazing dip for crackers and toasted breads (I don’t know why I didn’t put 2 and 2 together sooner) I became obsessed with trying to find the perfect recipe — that was when I started testing every add-in possible. Excited to work with Maille who makes the best mustards, cornichons, and gherkins, I thought “What better way to elevate my hummus to a whole new level?” That was when it hit me, Gherkin Hummus!

This hummus recipe was not only really simple to make, but the addition of the Maille Gherkins with Caramelized Onions really brought the hummus to a place it hadn’t been before for me. It added a slight tartness from the pickle, and the sweetness from the cartelized onions. Another great thin about the Maille cornichons is that they have 2g of sugar per serving and do not contain sucrose and fructose like other major brands. The less added, the better a lot of the time! A wonderfully simple and delicious treat for summer day on your own, or hosting with a large group of friends like I did, this hummus will win everyone over. Watch the video I made with Maille below, and if you want to make it yourself, the recipe is at the bottom of the article.

Want to make it yourself? Here is how it’s done!


  • 2 16-oz cans of chick peas (about 4 cups)
  • Maille Gherkins with Carmelized Onions
  • small handful fresh basil leaves
  • 2 tbsp olive oil
  • black pepper
  • garlic salt

In your food processor, add your chick peas (I like to break it up by doing one can, blend, then add the second can). Once smooth (and not too thick) add in the Maille Gherkins, basil, olive oil, and the garlic salt and pepper. (Pro tip: if you find it a bit too thick, add some of the pickle juice to the mixture and blend again). Blend until smooth. I like to serve with some finely chopped basil on top, but you can serve on it’s own, or topped with whatever garish you and your guests like!