(Makes 1 – 2 Quarts)


  • Dried chickpeas, 1 lb.
  • Garlic, 2 tsp. or 2 lg. cloves
  • Tahina, 1 cup
  • Lemons, 1/2 cup juice, about 2 lg. lemons
  • Extra virgin olive oil, 1/2 cup
  • Bean liquid, 1/2 – 2 cups, depending on how much water beans absorbed during cooking (dilute bean liquid with water if too strong)
  • Sea salt, 2 scant tsp
  • Cumin, 2 tsp.
  • Szeged hot paprika, 1 tsp.


  1. Prepare the chickpeas. Read my post –
  2. When beans are cooked, which usually takes a couple of hours, pour them into a strainer over a bowl this time so the bean liquid drains into the bowl. Reserve the liquid.
  3. Place the drained chickpeas into a food processor.
  4. Add all other ingredients except reserved bean liquid to the food processor bowl (garlic, lemon juice, extra virgin olive oil, tahina, seasonings).
  5. Have the reserved bean liquid ready in a cup with a pour spout. If it is too dense, dilute it with water.
  6. Run the food processor briefly, and then beginning adding bean liquid, no more than 1/2 cup at a time, through the feed tube.
  7. Let processor run for a minute, scrape down the sides and let run for another minute, adding liquid as needed.
  8. When desired consistency is reached, let processor run for 2-5 minutes more to make the hummus as smooth as possible.
  9. Remove hummus from processor, put on a plate, garnish with olive oil, parsley, paprika, sumac, za’atar or additional chickpeas as desired.

I like to serve this delicious hummus at room temperature or even slightly warmed with toasted Lebanese pita.  Hummus is a wonderful, vegan, protein-rich addition to any sandwich or meal.

2 thoughts on “Hummus

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