New This Month

Traditional Hummus


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


  • 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 Add a comment

  • joanldunbar
    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. Needs: 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