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1 vote, 5.00 avg. rating (89% score)
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Yield: about 3 cups

Hummus -- a Middle Eastern classic -- is superb with warmed pita pockets cut into triangles. Or serve it as a dip with vegetables or as a spread for crackers.


  • 2 cans (15 or 19 ounces each) chickpeas, rinsed and drained
  • 1 small garlic clove
  • 1/2 cup chopped fresh parsley
  • 6 tablespoons lemon juice
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 cup grated onion
  • 1/4 cup sesame tahini


Combine all the ingredients in a food processor and process until smooth. Let stand for at least 30 minutes before serving. Hummus can be made a few days in advance and stored in an airtight container in the refrigerator.

Updated Thursday, May 23rd, 2002

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One Response to Hummus

  1. Anonymous November 29, 2003 at 11:40 am #

    Served at a Thanksgiving party. Enjoyed by all.

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