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This traditional Middle Eastern dish can be served as a dip with vegetables and crackers or used as a spread on sandwiches.


Source: Mad Hungry, May 2011


  • 3 1/2 cups Cooked Dried Chickpeas, or two 15.5 oz cans chickpeas, drained and rinsed
  • 1 clove garlic, smashed
  • 1/4 cup lemon juice
  • 2 tablespoons tahini paste
  • 1 teaspoon coarse salt
  • 1/2 cup water
  • 1/2 cup olive oil


  1. In bowl of food processor combine chickpeas, garlic, lemon juice, tahini, and salt. Pulse to a thick paste. With motor running, slowly add water, then oil, in a slow stream. Taste and add more salt if needed.

Reviews (1)

  • Spicegal 22 Aug, 2012

    I make Hummus often and found this recipe watery and flavorless. If you like flavor try this version; adjust to suit your taste.

    4-6 garlic cloves, minced
    sea salt to taste
    pepper to taste
    1 tsp. cumin
    ½ -1 TBS. pimenton (smoked paprika)
    lemon juice to taste, about ½ cup or a little less
    2 Tbs. tahini
    olive oil, enough to make it smooth, but not watery or runny.
    2 oz. water if needed to smooth out paste

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