Easy Homemade Hummus

Love hummus? It's so easy to make your own! Takes only 5 minutes, and is so much better than store-bought!

  • Prep time: 5 minutes
  • Yield: Makes about 3 cups


  • 1/2 cup of tahini (roasted, not raw)
  • 1/4 cup extra virgin olive oil (plus more for garnishing)
  • 2 garlic cloves, mashed and roughly chopped
  • 2 15-oz cans of chickpeas (garbanzo beans), drained
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/2 teaspoon of salt
  • Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley


1 Process tahini and olive oil: In a food processor, combine the tahini and olive oil and pulse until smooth.

make hummus with tahinimake hummus in food processor

2 Add remaining ingredients, process until smooth: Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste.

how to make hummus with garbanzo beans or chickpeas how to make creamy and smooth hummus in a food processor

3 Serve: Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, or chopped fresh parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.

To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Imolene Eagan

    Best hummus I have ever eaten and I like that I can make it with the heat and the flavor to my taste .
    Only had a blender available but it worked and creamy!!


  • Judy

    Absolutely amazingly easy and tasty!!! Thanks to let the reviews!


  • Linda

    The best hummus recipe we’ve every tried. Made it in the Vitamix; so smooth and flavorful. Thank you!!!


  • Mmmmmm Hummus

    I used an immersion blender instead of a food processor.

  • Nick

    A real 5 star. My wife and picky daughter crush this every time I make it. I like to add a sprinkle or two of cayenne to kick it up a notch.


  • Jilanne

    delicious and so easy…. The taste is perfect and so fresh!! I just wish I could get it smoother. Thanks for making it truly EASY!!


  • Amy

    Absolutely yum!!! Added pine nuts to the mixture and it added a great depth. Thank you!!!


  • Rebekkah Alexander

    I love this hummus recipe! I start with fresh cooked garbanzo beans and sometimes add a little extra garlic and lemon juice. I like that it is a healthy dip and I serve it with raw veggies, and also my cooked veggies like zucchini and broccoli, kinda like a sauce on top of them on the plate. Sometimes I just eat it right out of the frig as a snack to get me through to the next meal. Thank you for this recipe and all the creative recipes that each of your contributors offer on this website!! I enjoy the colorful photos and yummy appearance of the dishes . . .makes me hungry!


    • Elise Bauer

      Thank you Rebekkah! I’m so glad you are enjoying the recipes from our contributors!

  • HELEN Stephens

    You simply cannot go wrong with one of Elise Bauer’s recipes.

  • James McNulty


  • Ruth

    To make really light and creamy hummus, warm the chickpeas before blending and whip the tahini with the same quantity of water before adding. The tahini mix will seize at first but it will become light and airy as you gradually add the water. A little tip from my Yia Yia.

  • Walt

    A little too much olive oil…I cut the amount in half & it tastes fine. I left out the garlic too…these days everything has way too much garlic for my tastes!


  • Catherine Beyer

    I wanted to know if there is a substitute for the sesame paste. I’m allergic to sesame.

    • Elise Bauer

      Hi Catherine, not that I know of. But you can make a variation of hummus without tahini. Try our Basil Hummus!

    • Cheri

      I have been told you can use nut butter in place of tahini. I’m trying it now.

      • Melissa

        Creamy peanut butter is a good substitute! My mom’s allergic to sesame too

    • Guillermo

      Use canned asparagus and a tbsp of mayonnaise of it’s fantastic

  • Julianna

    Delicious and so easy! I made a lot for one person though, how long does it stay fresh in the refrigerator?


  • Amanda

    Did I miss the part where the garlic comes in? Do I mix it in or is it a topping?

    • Elise Bauer

      Hi Amanda, how did I miss that? Thank you for pointing out the omission. Fixed now.

  • Texas Mayhaw

    I made the hummus with canned, rinsed chickpeas. I topped it with a bit of fresh olive tapenade, fried garlic and toasted sesame seeds.


  • Deanne

    Delicious but makes a lot for my husband and I. Can it be frozen?


    • Emma Christensen

      Hi, Deanne! Emma here, managing editor for Simply Recipes. Yes, This should be fine frozen! Try to minimize any air in the container and use within three months. Thaw in the fridge. Enjoy!

  • Lynne

    I’ve made two batches of this hummus as the family loves it so. I love it because it’s a nice healthy snack to keep in the refrigerator I even used my instant pot to cook dried garbanzo beans. Another great recipe to keep in the rotation… and looking forward to sharing this at family potlucks. Thanks Elise!


  • Mary

    I use roasted garlic when making hummus or other dips that call for garlic. It’s a more mellow flavor

    • Elise Bauer

      Hi Mary, roasted garlic works great in dips like this, doesn’t it? I love the mellower flavor.

  • Jes

    Is there an alternative to the lemon juice? I am allergic to lemon. Thanks

    • Elise Bauer

      Hi Jes, you might try swapping out the lemon juice with apple cider vinegar.

  • Cherri Fellows

    I made this hummus recipe today, although I did leave out the tahini, it was delicious. This is my first time making it and was a little nervous, but it turned out great. Thank you for sharing your recipe.

  • heather hicks

    Try pressure cooking the chick peas and you’ll never go back to canned ones again. They’re super tender if cooked properly.

  • Jackie Walters

    White kidney beans work great too. Try putting a little curry powder in the hummus.

  • Emily

    I love making home made hummus! Such an easy, fun inexpensive dish. I add cilantro to mine to give it a light flavor kick, great recipe Elise thank you!


  • Christie at TheLooksee

    This was a great recipe- good size for a party. I added extra olive oil, some cayenne pepper, crushed red peppers, and 1/4 cup of kalamata olives for some extra kick.


  • Nicolas

    Hummus is my Main Thing! Best Dip I Ever Made.


  • jenjen

    I cut the recipe in half because it was just me but I accidently added all the lemon juice. I thought it would be too much but it wasn’t. This is the hummus recipe I have been searching for. Really really good. I used the chick pea liquid instead of the water too.


  • mb

    Elise –
    Firstly – I love your site. Im reasonably new here but have had the good luck to try a couple of your recipes including this one. We had the hummus last night and it was wonderful. I have made it many times before but have never used a recipe. I really like the end result of this one. Got tired of diggin in the freezer for the pinenuts and settled on some chopped roasted cashews which I presonally thought were wonderful. Also sprikled a bit of cayenne on top for color!
    Keep up the good work


  • Meeta


    This is so wonderful. An easy and quick recipe for Hummus. After living for almost 12 years in the Middle East I often miss the lovely food, especially the Mezzehs one gets served. Hummus was available ready made and we used to dip some fresh lebanese bread my mum bought at the barker’s while watching TV! A great alternative to Nachos and Cheese ;-) and not to mention healthier!
    With this recipe you not only tantalized my tastebuds but threw me back down memory lane.


  • Darren

    Great recipe, thanks. I find adding a little ground cummin also adds awesome depth to the flavour.


    • JennA

      I agree!! I could eat/enjoy this either way. (However, my Lebanese in laws, would insist on it. LoL) I, too, thought this a great recipe, very tasty. But, I personally missed that “ethnic” edge of flavor that cumin gives.
      Thats the only alteration I made. A tsp ground cumin. Really good recipe. Thank you!

  • Sarah Maguire

    Dear Elise,
    Love your website- it’s my go-to guide when I can’t decide on what to do for dinner! :D
    I have a question: Living in Ireland, it’s hard to find ingredients such as tahini. Can you recommend a subsitute?

    Hi Sarah, can you get sesame seeds? If you can, you can roast them, grind them, and make your own homemade tahini. ~Elise

  • Sarah

    I can’t find roasted Tahini, only raw. What difference does it make? I make Hummus with the raw and it still tastes great, but I’m still curious.

  • Josey

    Claudia Roden has 2 versions of hummus in her book. One version is hummus habb which does not contain tahina.

    • Payne

      I cooked the canned chick peas until they broke up and removed the floating skin covers that came off. I read that it makes it more creamy and less lumpy and I agree it works. Smooth and creamy no lumps

  • steph

    I know this recipe was posted 5 years ago and some of the comments go way back, but I noticed a lot of people struggling to find tahini. Making it is a good alternative, but it is also really easy to find. I’ve gotten it or seen it at almost every grocery store around my neighborhood, and I am in Knoxville, TN–not a huge city or anything. Just look in the aisle that has all the international foods. It is sometimes in the Mediterranean section but always in the Indian or Middle Eastern sections. My only problem is that it seems to typically come in large quantities, and when I am just making hummus for myself, it takes a long time to use. Should I refrigerate or just keep in a cabinet?

    I always keep it in the refrigerator. ~Elise

  • Jack

    Tahini is the easiest thing to make:

    Bake sesame seeds for 12 minutes at 350 or so. Put in blender with some olive oil and turn it into paste. If you use hulled sesame seeds it will make a smoother paste.

    Don’t use the canned water, its not healthy. Instead, rince the chick peas well and then boil for a few minutes in fresh water. If you want really smooth, the hulls of the chick peas will easily come off now. But, I like the texture.

    Just put a touch of Cumin, not a lot, it will overwhelm the flavor otherwise.

    Also, it’s good to blend the lemon juice, sesame paste and salt first into a smooth liquid. Then take the now hot chickpeas and add it to the mix. Add hot water as necessary.

  • rmaraj

    “Channa” (chickpeas) is a very common item in the Caribbean kitchen especially Trinidad, Guyana, Suriname and all the Indian diaspora.
    A very popular Indian delicacy in Trinidad and Tobago of which the main ingredient is chick peas. This delicacy is called “doubles”. Tourist from every part of the globe come here to relish this “chick peas doubles” delicacy.

  • Carolyn

    Tahini is a paste made from sesame seeds, I just grind the sesame seeds up in the blender along with everything else, same taste.

  • Don

    Great recipes, and the variety of comments are much appreciated. I use the dry chickpeas: soak for 8 or 10 hours or overnight. Rinse. Can boil for 10 or 15 minutes to soften if desired (it doesn’t take 4 hours as a couple of people have advised.) I like the addition some have suggested using dry roasted cumin, then ground up into a powder. Also the fresh cilantro. Tahini is readily available in any health food store. I omit the garlic, but that is just my personal preference.

    I echo the original suggestion that if using canned chickpeas, to drain them and use fresh water. This is a high protein spread, very healthy, especially with fresh squeezed lemons.

    Served with pita bread is my favorite. I think with my next batch though, I’m going to serve them on some rice cakes and try that out, and maybe put some alfalfa sprouts on top.

  • Brock

    Looks a lot like my base recipe! My changes are:
    – 1/2 cup lemon juice instead of 1/3
    – No water, this is made up by the additional lemon juice
    – 1/2 jalapeno
    – A little bit of cilantro

  • Lady Amalthea

    I also prefer using canned chickpeas! I also add roasted red peppers to mine. Yum!

  • Anna

    I love hummus! For those of you having trouble finding tahini, it is easy to make yourself. In a food processor (metal blades), puree 4 parts roasted sesame seeds to 1 part oil.

  • Cindy

    Very easy to make, and of course it turned out great (like everything else on your site)!


  • Abeer

    As a Lebanese citizen I can assure you that there is no need for water :) It tastes amazing with Tabbuleh also :)

  • Jacqqueline

    When I first made hummus I couldn’t find any tahini, so instead I just added in roasted seaseme seeds when I was blending everything. Although the recipe doesn’t beat the flavor of hummus from a Lebanese restaurant, it does turn out much better than other homemade recipes I’ve tasted which used Tahini.

  • Tom

    – 5 cups (16 Oz. Bag dry) Chick Peas (Soaked and cooked)
    – 4 Tbsp Lemon Juice
    – 1 ½ cup Tahini (Ground Sesame) Most major food stores have this.
    – 2 Tbsp Crushed Garlic
    – ½ tsp Cayenne Pepper
    – 1 ½ Tbsp Cumin
    – ½ tsp Salt
    – 12 oz or so of cooking water

    Soak beans in water overnight. Then cover with water in a large pot, bring to a boil and cook on Med Low heat for 1 hour or so until soft.

    Combine ingredients in a food processor. Start food processor and slowly add about 12 Oz or so of water. Mix for 5-10 minutes until smooth consistency.
    Taste the Hummus and adjust the seasonings if need be. I like more Cayenne Pepper and Cumin in mine.

    Pita: Preheat Oven to 400°F. Spread Pita on cookie sheet and spray with Olive Oil. (Use one of the oil sprayers that you can buy at Bed/Bath & Beyond) Sprinkle with Garlic Powder and Celery Salt. Flip over and do the other side. Bake for 3 minutes per side. Flip the Pita half way thru.

    Garnish a serving plate with lettuce. Place chopped onions, peppers, cucumbers and tomatoes on lettuce. Place Pepperoncini around platter. Place Hummus in middle. Serve with Pita bread.

  • Shannon

    I made this for the 2nd time tonight…the first time it was good…but we didn’t use tahini. I can’t seem to find it anywhere! that’s what I get for living in a small town in Wyoming I guess LOL. Tonight we roasted the garlic and used the entire head and a half (very small heads). And we added some fresh Parmesan cheese and used sea salt instead of regular table salt. It’s soo yummy! Thanks for all of your awesome recipes!

  • Deborah

    This is my basic hummus recipe. But being Mexican, I love to add in a serrano chile (right at the beginning, so it processes up very tiny) and then add a whole bunch of cilantro at the very end when I am pulsing in the last ingredients. Since I use all organic, Bragg liquid aminos is a great addition. I am trying to use more cilantro for its chelation properites for heavy metals in the body, this is a great way that I make almost every week. Sometimes I use the evoo, but sometimes toasted sesame oil. And eat on flaxseed flour crackers!

  • Amy

    I just made this and it was really delicious! I did use dried beans because they’re SO much cheaper and I thought they worked out great when cooked until a little soft. I highly recommend this recipe!

  • J

    Your recipe is great but you’re missing the cumin seasoning! I always sprinkle in at least a 1/2 teaspoon but I usually add it in to taste. It makes a huge difference.

    FYI for those that asked, you usually have to look for the ethnic foods section of your average grocery store to find tahini and no one there will know what you’re talking about unless you go to a specialty store! :-)

  • Bianca

    I am also arabic and I love your recipe. But you are supposed to drizzle olive oil on top to keep it from seperating. Also, instead of pine nuts and parsley, I put paprika or cayenne pepper on top and add some black olives on top.


  • Jessica

    This was my first time making hummus, I’ve always wanted to try it. Alas, I could not find tahini so I went without, and this was delicious! My first time eating hummus, and I’m hooked. Thank you so much! Next time though, I may put a little less fresh lemon juice.

  • patty

    Just a few ideas to add. The best hummus by the way are served in Lebanese restaurants In Lebanon,they dont add garlic it doesn’t keep well. They turn out the creamiest. They won’t tell you their secrets I already asked. But I find the best are made with goya chickpeas pre-soaked over night with 1 T. baking soda rinse and boil for an hour or bit more till the chick peas are mashed easily. drain well. start in a food processor 1/2 cup lemon juice with 1/4 cup tahini,”Biladi” is ok. add some Salt and blend, you can add some zest of a lemon for flavor too. Add the chick peas and let it mix 5 minutes. taste for salt and if mixture is thick add water 2T at a time. Garnish with paprika and drizzle with extra virgin olive oil. enjoy!

  • Elisa

    I am Lebanese and Irish (a strange mix, or so I have heard). My Lebanese father is a great cook always uses canned chickpeas and brings them to a boil before mashing them and makes the tahini mixture first with a little water, fresh lemon juice, tahini, smashed garlic and a tablespoon or so of sesame oil. He says that the garlic is best when you either roast it and then smash the cloves with salt, but he only does that if the garlic smell REALLY strong.
    I love your recipes and everyone’s great hints and tips.
    My secret twist: Try using hot chili powder and parsley as a garnish on top with a drizzle of olive oil.

  • Glenda

    I started the recipe as-written, then tweaked it a bit to fit my taste buds after I’d processed it:

    ~ added juice of another lemon half
    ~ added approx. 1/4 C. additional olive oil
    ~ approx. doubled the salt (used kosher salt)
    ~ added several dashes of cayenne pepper

    Oh, instead of 1/2 C. water, I used 1/2 C. of the canning liquid.

    Fantastic!! Thanks for sharing your recipe.

  • Jen

    I just wanted to add that it is true you need to soak the dried hummus with baking soda. Also, soak over night in one part water for one part of hummus (1cup hummus= 1 cup water). The next day you would add 1 cup more water for each cup of hummus and boil till tender. Here in Jordan the people would laugh at you if you tried to serve hummus with thyme, basil or what ever (I know. I tried to get my family to eat a spinach artichoke hummus)..these things can be served on the side to be added on top for garnish. However we usually eat hummus for breakfast or lunch…and 4 cloves is too much garlic…

  • Thelonecabbage

    To use dried chickpeas cook them in salted boiling water with baking soda.

    You will get a MUCH smoother blend.

    From dried bean it takes 2-3hrs

    From soaked (over night) it takes less than 1hr, and produces an even smoother result (actually I find it too smooth)

    Great idea is to reserve about 10% of the beans, mash them up a little bit (not a lot), and mix them back into the finished hummus (gives it a better mouth feel). Or if your making small quantities, use it for decoration on top with crushed garlic, olive oil and zatar.

    I make my own hummus every week from dried beans, my 2 year old daughter demands it!

  • Colin

    Thanks for your recipe. The texture was perfect and all I did (like many of the other posters), was augment it slightly to spice it up. I love roasted garlic so I used 3 heads! I also added some lime juice, cumin, and oregano.

    The texture was perfect and it made a nice amount. We took it to a party where it was devoured but I was smart enough to leave just enough at home for us to enjoy later.

    A nice bonus was that we made it for a mere fraction of the store-bought variety we have bought on numerous occasions.


  • Jessica

    I use dried chickpeas and soak them at least 8 hours, sometimes 16. Then I cook them 3-4 hours until they are soft enough to mash. When I put them into the food processor I do not drain well, leaving a little of it’s own juices sometimes adding a half a cup or more which I believe helps in texture as well as flavor.

    Like many other comments I too add cumin for that extra depth of flavor. And in regard to the garlic being too much I add 4 to 5 cloves to the boiling chickpeas about 5 minutes before they are done just to take the zing out of the garlic.

    The last time I made it I put in a ton of fresh herbs; basil, oregano, thyme and some rosemary. It turned out spectacular!

    Thanks again for all of your recipes and helpful hints.

  • soursob

    A few important notes from a real hummus expert:
    1. 4 garlic cloves is too much, unless you really like your hummus garlicky. I recommend 2 for the amounts in this recipe.
    2. The tahini quality is crucial. If you can get an arabic brand or better yet an Israeli one, buy as many as you can.
    3. I usually use more tahini, about 1 part tahini for every 2-3 parts chickpeas.
    4. no need for olive oil at all.
    4. most important – the chickpeas. Hummus is the arabic word for chickpeas, and this is a good indicator of the importance of this ingredient. use canned chickpeas if you must, but the result will be far better if you can get dry chickpeas, immerse them in water for a day and then cook them for about 4-8 hours (remove the gray foam that forms when the water boils, then continue cooking over a low flame until the chickpeas are very soft but still in one piece). Since it’s quite an operation I take about a pound of dry chickpeas (much more after immersing and cooking) and freeze about 2/3 of the amount I get after cooking in 2 separate containers for next time.
    Don’t put all the ingredients in the food processor together. If you want a very smooth hummus put only the filtered chickpeas in the food processor and process until you get a homogenous paste. Then add the tahini, some of the cooking water, lemon juice, garlic and salt (I also add a 1/4 spoon of cumin) and keep processing. Add some more water if the paste is too thick.

    I know this is quite different and perhaps it’s not easy to get dry chickpeas and Arabic tahini in the US, but trust me, it’s worth the effort.

    Making this again, I agree that the 4 cloves of garlic is too much, I’ve reduced it to 2. ~Elise

  • Saumya

    Try boiling dry Chickepeas in a pressure cooker to get them softer. Works every time!

  • Elise Bauer

    Hi Kathleen, the reason I rinse out the garbanzo beans (and not use the can water) is to rid them of the metallic “can” taste that can accumulate in the canning water. Love the Picasso mention, great idea!

  • Kathleen

    Why not use 1/2 cup drained liquid from the canned garbanzos instead of water? I have made it this way for years to rave reviews.
    Years ago, I read that when Pablo Picasso served hummus to guests, he drizzled olive oil in a zig-zag pattern–being the artist that he was–and then sprinkled ground paprika over the that. With minced parlsey and pine nuts, this makes a colorful presentation and pays homage to a great artist.

  • Anonymous

    it was my first time to prepare it and my dad loves it but personally i thought there was a bitter after taste, i followed the recipe measurement so im wondering what caused it.

    Note from Elise: Ingredients are everything. Use the best quality canned beans (or fresh if you are making the beans from scratch), fresh lemon juice, good quality tahini, etc.

  • Anonymous

    I always make “roasted red pepper” hummus which added flavor and kick. It’s essentially the same recipe as Elise’s… Add ground cumin, roasted red peppers and cayenne pepper to taste. The cumin gives ‘depth’; the roasted red peppers adds a bit of sweetness; the cayenne adds spice. It also gives the hummus a lovely orange-red color.

  • Turtlesbirds

    I made my hummus with toasted sesame oil (as I couldnt find tahini in the store) It was lovely. I just used a tiny bit but it was buttery and creamy. Thought I’d share. :)

  • Kitty

    This recipe looks really close to the family recipe we’ve passed down for 3 generations, from my Lebanese great-grandmother. However, one secret to add a bit more flavor: instead of using water, use the juice from the garbanzo beans. Don’t drain and rinse them…utilize that flavor! Just drain them into a measuring cup. Also, the other family secret is NEVER use bottled lemon juice! Always use a fresh lemon. You won’t be sorry! We don’t put the olive oil in it, we drizzle it on top when we serve it. Otherwise, just blend it up and enjoy!

    Note from Elise: One very good reason to drain the beans is that by doing so it helps prevent you from getting gas from eating the beans.

  • Michael

    I made this recipe and found the tahini flavor to be too strong. I used MaraNatha organic creamy and roasted sesametahini. The only other change I made to the recipe as listed was to saute the mashed garlic for 30 seconds. Any ideas?

    Note from Elise: Cut back on the tahini?

  • David

    What I usually do is take off the skin from the beans before I put them in a blender. It makes for a smoother hummus. Its more time consuming but its worth it.

  • Adam

    A few times, I’ve not been able to locate any tahini, so I’ve substituted some peanut butter for it. It’s not perfect, but it works quite well in a pinch.

  • Bridget

    A friend of mine puts a little plain yogurt in her hummus. At first I thought she was crazy, but it really does add to the flavor.

  • Annie

    I have a similar hummus recipe but my kids wouldn’t eat veggies with it so…I just added them to my hummus! Raw zucchini, carrots, sundried tomato with their oil, a little extra garlic and some hot sauce. “Sure, honey, just dip the bread in. You don’t have to have veggies with it tonight.” Once I was caught with the zucchini waiting to be blended in. I just said I didn’t know what I was making, which was somewhat true since my hummus isn’t really hummus at this point. What would you call it? (wink)

  • Tammy

    MMMM hummus….. I just got a Cuisinart, and hummus has been in constant supply at my house ever since. I stumbled upon a tasty (if not traditional) variation: I didn’t have enough olive oil (for SHAME!) so I subbed half the amount called for with Seasoned Wok Oil (there are varius brands, I always have some around for quick stur-frys). It is seasoned with garlic, sesame, ginger, and other spices, and it brings a heavenly, but subtle, extra note of flavor to the dish. I almost never make it without wok oil anymore!

  • james

    Here I must point out a distinct difference in your method for the garlic, and the way the arabs do it. Arabs never cut garlic. They smash it.
    Garlic contains two separate chemicals within its cell walls that don’t mix when you cut or slice it. Only when you smash it, do they mix.
    And if it’s smashed well enough, you don’t need to mince it. Especially since it’s going into the food processor. Your garlic should be sticky when you’re done. If it’s not sticky, you could add 4 times the amount and not get the flavor.

    My Lebanese father-in-law puts his garlic in a plastic bag and pounds it with the handle of his knife for about 2 minutes.

  • Jeff

    My wife is a hummus freak! We love making it with roasted garlic and chives.

  • Michelle

    Good texture is the key to great hummus. Keeping the recepie simple, also. Besides using this as a dip, it can be used as a sandwich spread (especially if thinned slightly), with shredded veggies on whole wheat bread /pita /wraps – with or without falafal. Also, try using roasted garlic for a sweeter taste. I’ve seen recepies which include a little fiery spice, or use part lime juice, but personally I think mild is better. A nice variation can be made by substituting any white bean for the garbanzos (liquid amounts may have to be adjusted).

  • Stacey S.

    As a previous Arabic Student, one of the first dishes our teachers introduced us to was hummus and pita bread…I fell instantly in love with this garlicky and lemony dip. I sometimes whip a batch up for a midnight snack and it is really healthy for you too. My favorite way to eat hummus is with Tabouli and Pita bread.

  • Andi

    Don’t you have to stream the olive oil in so it doesn’t separate?
    BTW, I love you site!

  • Anonymous

    Toasted pine nuts on top?