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Hummus - Garbanzo Bean (Chickpea) Dip


Number of Servings: about 3 cups
Prep Time: 10 min Skill Level: Average


2 cups canned chickpeas (garbanzo beans) not drained*
2/3 cup tahini paste**
1/4 cup lemon juice
3 cloves garlic
1 Teaspoon Sea Salt
pepper to taste

1 teaspoon paprika for garnish


1. Drain liquid from the chickpeas and reserve.

2. Add all ingredients except paprika to your blender and blend until the mixture is smooth.

3. If the hummus is too thick, add the liquid in small amounts until you have the texture you want.

4. Serve in bowl with paprika sprinkled over the top.

5. Serve with triangles of pita bread.

Helpful Hints:

*You can use dried chickpeas (garbanzo beans) instead of canned. Just wash the beans and soak them in water overnight then simmer in the same water for about an hour until they are soft. Save the water to add to the finished dip to get the right consistency without diluting the flavor.

** If you can't find tahini paste or you want to make your own use 2 cups of sesame seeds. Roast them in a pan at medium heat for about three minutes until they are golden then puree them in your food processor to make the paste.

Extra hummus can be store in an air tight container in your refrigerator up to 1 week and in the freezer for up to 3 months.

Submitted By :

Reva Z


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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