Friday, July 19, 2013


I make this ALL OF THE TIME to bring to grill outs, picnics, or just to have as a quick lunch on the weekends.  Like I said in this post, I prefer to make my own hummus. Here is the recipes I use.

One 15-ounce can (425 grams) chickpeas, also called garbanzo beans (I usually use uncooked chick peas in the bag and quick-soak them)
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup tahini (sesame seed paste)
1 garlic clove, minced
2 tablespoons olive oil
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water

In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.

To Serve: Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.

To Store: Store homemade hummus in an airtight container and refrigerate up to one week.

(original recipe from inspired taste - go to for more pictures and a video.)

To make a quick appetizer, I spread the hummus (if in a pitch, you can just grab some store bought hummus) on a plate and throw some chopped tomatoes, cucumbers and feta on top!  Serve with chips or even better, carrots!


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