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Hummus 0 Picture


  • 2 cups chickpeas, cooked or canned
  • 1/3 cup fresh lemon juice
  • ¼ cup tahini
  • 2 cloves garlic, minced or pressed
  • ¼ cup or more of water
  • Salt to taste
  • 1 tablespoon olive oil
  • 1 teaspoon paprika


Servings 3


Step 1

Drain and rinse the chickpeas;. Place in a blender or food processor with the lemon juice, tahini, and minced garlic. Blend well, adding water as needed to form a smooth paste. Add less water to make a thicker hummus for sandwich spread. Add salt to taste.

Scrape hummus into a covered container and refrigerate overnight or at least 3 hours before serving.

Remove the hummus from the refrigerator ½ hour before serving. Spread onto a shallow plate, swirling the top with the back of a spoon. Drizzle olive oil and paprika over the top.

Serve with pita chips or raw vegetables for dipping.

Makes about 3 cups, enough to serve at least 8 as a party dip or to fill 6-8 sandwiches.

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