Return to Content

Hummus

by in Jul 2007

Yield: about 2 cups

This puree of garbanzo beans is a great make-ahead dip for any occasion, but it also works well as a spread in sandwiches instead of mayonnaise or mustard. The olive oil helps it stay fresh longer when refrigeration is iffy.

Ingredients:

  • 1 1-pound can garbanzo beans (also called chickpeas or ceci beans)
  • 2 cloves garlic
  • 2 tablespoons tahini (sesame paste)
  • Juice of 1 lemon
  • 1/2 teaspoon cumin (optional)
  • 1/4 cup olive oil
  • Kosher or sea salt and freshly ground black pepper
  • Garnish: 1 tablespoon roughly chopped fresh parsley

Instructions:

In a food processor, puree beans, garlic, tahini, juice, and cumin, if desired. With motor running, pour in olive oil until mixture is emulsified and creamy. (Thin with water if too thick for your preference.) Season to taste with salt and pepper. Place in a serving bowl and garnish with parsley.

Updated Friday, June 8th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Hummus

  1. Anonymous March 20, 2009 at 6:47 pm #

    I think this recipe is entirely too strong for most people. Maybe if the garlic was reduced to one small clove? You’d have to be in love with garlic to enjoy this.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order