Courtney's Hummus

This recipe courtesy of Courtney Thorne-Smith.

  • Yield: Makes about 2 cups
Courtney's Hummus


  • 2 cans (15-ounce) chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 1/2 teaspoons coarse salt
  • 1/2 cup extra-virgin olive oil


  1. In a food processor, combine the chickpeas, tahini, garlic, lemon juice, and salt; pulse to combine. With processor running, drizzle in oil until desired consistency.


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