This basic hummus recipe calls for using canned garbanzo beans. I’ve made hummus using dried beans, soaking them, cooking them, etc. but the results just weren’t as good. The canned beans actually mash up pretty well.


  • 2 garlic cloves, mashed and then minced
  • 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
  • 2/3 cup of tahini (roasted, not raw)
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/2 teaspoon of salt
  • Pine nuts (toasted) and parsley (chopped) for garnish


1 In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

Makes about 3 cups.


Jalapeno and Lime Hummus from Katrina, the Gluten-free Goddess
Spicy Hummus from ToastPoint
Thai Basic Hummus from 28 Cooks
Spicy Indian Hummus from Cooking Medley

Main Ingredients