Basic Hummus


Adaptable creamy chickpea dip for vegetables or spreads.

Time: 5 + mins.

4 to 6 Tbs. lemon juice

1/4 cup tahini

2 Tbs. olive oil

1 15-oz can chickpeas, drained and rinsed well

1/2 tsp. salt

A few tablespoons of water

Add-ins, if desired

Using a blender or food processor, whip the tahini and lemon juice together for 60-90 seconds until smooth.

Add the olive oil, washed chickpeas, and salt and blend for about a minute. Stop to scrape down the sides of the blender, then process again for a couple of minutes until very smooth.

If the hummus is too thick, thin it with a tablespoon of water; add more water if necessary.

To serve, put the hummus onto a plate and, using the back of a spoon, flatten it into a disc shape. Drizzle a little olive oil over the hummus.

Hummus will keep for several days stored in an airtight container in the refrigerator.


Be creative with add-ins. Try these individually or combine to your taste:

2 minced garlic cloves

1/2 tsp. ground cumin

1 tsp. ground paprika

1 roasted red pepper

1 Tbs. finely chopped cilantro