Feb 15, 2010


This recipe is very similar to the cilantro hummus recipe I've posted before - except there is no cilantro or any jalapenos in this version.  Hummus is definitely one of my favorite snacks - I served this with some chicken souvlaki that I made - it was the perfect accompaniment to dip your pita or veggies (my favorites are cucumbers and red pepper strips)! 

  • 1 clove garlic, peeled
  • 3 tbsp. freshly squeezed lemon juice (from 1-2 lemons)
  • 4 tbsp. water
  • 6 tbsp. tahini, stirred well
  • 2 tbsp. extra virgin olive oil, plus more for drizzling
  • 1 (14 oz.) can garbanzo beans, drained and rinsed (reserve 2 tbsp. for garnish)
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • dash of cayenne pepper
1.Combine the garlic, garbanzo beans, salt, cumin and cayenne in the bowl of a food processor.  Pulse until the ingredients have been finely minced.  Scrape down sides of bowl. 
2. In a small bowl, combine the lemon juice and water.
3. In another bowl, whisk together the tahini and olive oil.
4. With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.  Scrape down the bowl and continue to process for one minute.
5. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.
6. Transfer the hummus to a serving bowl, garnish with reserved garbanzo beans, another dash of cayenne pepper and a drizzle of olive oil, cover and refrigerate at least 30 minutes to allow flavors to meld.  Serve with tortilla chips, pita bread, carrots, celery, etc.

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