A Mediterranean favorite, this delicious creamy dip goes great with pita bread, pita chips, lavosh or naan!



Adjust Servings

Recipe CategoriesAppetizers & Snacks


1eachlarge lemon, juiced
1⁄4Cuptahini paste (you may substitute with unsweetend unsalted peanut butter and a dash of sesame oil)
1Canchickpeas, aka garbanzo beans, drained (15 oz. can)
1Clovegarlic (with green inner germ removed), minced
2Tablespoonolive oil
1⁄4Teaspoonground cumin
1Dashground paprika for serving
 eachExtra virgin olive oil for garnish


  1. In the bowl of a food processor, combine tahini or peanut buter and lemon juice to warm up and loosen. Scrape sides and bottom of bowl as necessary to keep the product smooth and even.
  2. Add the chick peas and garlic and puree. Continue to puree and scrape intermittently until the beans are smooth.
  3. Puree in the olive oil, salt and cumin. Taste for seasoning and adjust consistency with additional olive oil or water.
  4. Scrape the hummus into a bowl and sprinkle with paprika. Drizzle with extra virgin olive oil.
  5. Serve with pita or crackers.


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