Saturday, March 15, 2008


I love hummus! I have messed with my recipe many times, and think I have come up with my favorite way of putting it together. It's so easy that Zoe can do the whole thing! I found that just about any bean will do in the recipe, so we just throw in whatever is in our pantry (black beans, garbanzos, black-eyed peas, navy beans, etc.). You can also substitute peanut butter for the tahini (sesame seed butter), but I prefer the taste of the tahini. We eat our hummus with corn chips, pita chips, carrots, celery, or spread on tortillas or sandwiches instead of mayonnaise.



  • 2 cloves garlic
  • 2 cans garbanzo beans
  • 1/4 cup tahini
  • 1 lemon
  • 1/2 tsp cumin
  • olive oil (extra virgin)
  1. Take the two cloves of garlic and smash them with the can to peel them. Cut off the little tough ends and throw them into the food processor. Turn on food processor until garlic is all chopped.
  2. Open the cans of beans, and drain, reserving the liquid. Put beans, tahini, juice from half of the lemon, and cumin into the food processor.
  3. Turn on food processor. While processor is running, stream about 1/4 cup olive oil into the opening at top, until the dip is starting to come together.
  4. Open processor and taste the dip. Add salt or the other half of the lemon if needed. If hummus is still too thick, add some of the reserve liquid from the cans of beans or more olive oil while the processor is running until you get your desired consistency.


Sutrannu said...

The hummus is always good. Not Sour-Cream-and-Onion-good, but good. Tastes just like mashed beans! 8/10.