Hummus, a Garbanzo Bean, Lemon and Tahini Dip

The pleasure of dipping pita triangles or crunchy vegetables into a bowl of garlicky hummus goes back to the days when myself and my harum-scarum brothers and sisters sat around our always large table and lit into lunch like it was our last meal. Hair mussed, voices loud and lively, chaos reigning,  we all could agree on the yumminess of hummus!  We were completely loyal to our mother’s version of hummus, though it took some years before I was no longer skittish of the dusting of cayenne she brightened the top of the dish with.  Hummus is so versatile and satisfying, full of protein, fiber and good fat from the olive oil and tahini, as lovely smeared across bread and topped with sliced steak as it is eaten simply with celery and carrots.


1 cup cooked chickpeas

1/2 cup olive oil

1/4-1/2 cup lemon juice

1/4 cup tahini

1/2 tsp. salt

1-2 garlic cloves


1. Pour soaked and cooked chickpeas into food processor or blender.

2. Add tahini, lemon juice, olive oil, garlic cloves, and salt.

3. Blend well until smooth, adding water as necessary to keep hummus from being overly thick.

4. Scrape into a bowl, top with a few splashes of olive oil and a sprinkle of cayenne.

This entry was published on July 22, 2011 at 7:06 pm and is filed under All Season, Autumn, Light Bites, Spring, Summer, Winter. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Hummus, a Garbanzo Bean, Lemon and Tahini Dip

  1. Pingback: Neo-Greek Quinoa Salad with Dill | Eastside Epicurean

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