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Easy as hummus

June 8, 2005

I make hummus for lunches at least once a week. It’s cheap, it’s easy, and it tastes so perfect with a toasted pita. My version is definitely not authentic, as it’s missing tahini, or sesame seed paste. I don’t keep tahini in the house, and I hate buying a small amount of it just for hummus. So I leave it out, and it tastes just as yummy. I think I got the idea from Mr. Food years ago, and it’s been in my repertoire ever since.

Try it as a dip with toasted pita bread, or use as a spread in wraps with a whole wheat tortilla (warmed), spinach, roasted bell pepper, cherry tomatoes, and cucumber slices. Hummus also makes a great sandwich filling, along with lettuce, tomato, and avocado.


  • 1 can chickpeas, drained, liquid reserved
  • 1 small garlic clove, coarsely chopped
  • 2 to 3 tablespoons olive oil
  • Juice of half a lemon
  • 1/2 to 1 teaspoon cumin

Combine the chickpeas, garlic, olive oil, lemon juice, and cumin in a food processor. Pulse a few times, then slowly add some of the chickpea liquid, a tablespoon or two at a time, as you continue to puree the mixture. Taste the hummus for texture and flavor, adding more liquid if needed (I usually use between 1/4 to 1/3 cup, but you can use more if you prefer a more runny consistency).

Makes about 1 3/4 cups.

Source: Possibly Mr. Food.

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2 Discussion to this post
  1. Lora says:

    Crystal I love your blog. While I am no longer a vegetarian I was for several years and my cooking is strongly reminisent of that fact. I’m always experimenting in the kitchen and generally keep a 1/3 ratio of vegetarian meals. I will be adding you to my bloglines account and visiting regularly.

  2. Flavia says:

    Hi Crystal!
    I wrote you a couple of times – once thanking you for your great brownie recipe, and another time when you started blogging again.
    Try adding to your hummus recipe a spoonful of tahine (it’s a wonderful sesame paste that I would use everyday, everywhere if I could) and substitute the cumin with fresh mint leaves (or parsley) finely chopped.
    If you want it really really aromatic, like middle-easterns usually make it (my husband is half-italian, half-lebanese), make your own “arabic spice” using a mix of ground black pepper, cinnamon, clove, (little bit of) cumin and jamaican pepper. Or try this other recipe, which seems pretty interesting as well–
    Hummus is my favourite dip sauce in the world, and I LOVE to feel the tahine and cinnamon+clove+pepper flavour in it!
    Tanti baci!!!

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