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Hummus – Chickpea Dip

Makes 6 Servings ∙ (from Lebanese Mountain Cooking by Laird Hamady)


2½ cups cooked chickpeas

3 tablespoons chickpea juice

⅓ cup tahini (sesame seed paste made from cold ground toasted sesame seeds)

⅓ cup fresh lemon juice (or more to taste)

1 teaspoon salt (or more to taste)

1 large clove garlic, roughly chopped

Parsely and paprika for garnish


This is a basic recipe….

If you are using dried chickpeas (preferable), soak them overnight and cook them in the soaking water (⅔ cup dried + 2½ cups water). Soaking and cooking your own chickpeas will produce a much creamier hummus.

(Jill’s note: I like to blend my chickpeas when they are still warm. If you are using canned chickpeas, rinse them with hot water from the kettle. The consistency is much creamier and creamy is the name of the game with hummus!)

Mash by hand or put the chickpeas in a blender. Blend until pureed then add tahini plus several tablespoons of the reserved chickpea juice. Mix slowly adding the lemon juice, garlic and salt.

Everyone likes their hummus a different consistency, so play it by ear. Add more lemon or chickpea juice if necessary. If it’s still too thick add hot water, one tablespoon at a time.

Garnish with chickpeas and paprika. The traditional recipe calls for a good glug of oil on the top. Scallions, radishes, slices of pepper (fresh or pickled) and celery are good served alongside hummus. The parsely and paprika are basic. Turn it up a notch and dust it with cayenne pepper.


Jill’s note: Hummus Add-in Variations….

Pine Nuts


Roasted Garlic

Baby spinach leaves

Chopped kalamata olives

Sun-dried or oven roasted tomatoes

Diced roasted chiles, jalapeno, or roasted peppers

Chopped artichoke hearts

Switch up the chickpeas and use white beans or black beans. The big “giganti” beans make it super creamy. I also like to substitute with green peas.

Here are 25 other hummus ideas: https://draxe.com/hummus-recipe-ideas/












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