Return to Content

Hummus

Hummus
1 vote, 2.00 avg. rating (59% score)
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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%

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

Comments maybe edited for length and clarity.