• • 2x 15-once cans of chickpeas, aka garbanzo beans. OR – 3 cups (500 grams) cooked chickpeas (Note: For canned Garbanzo beans, I drain one can and include the water\liquid of the second can.)
  • • ½ cup (120 ml) fresh lemon juice OR 2 large lemons juiced
  • • ½ cup (120 ml) well stirred Tahini (Note: You’ll commonly find Tahini, which is ground sesame seeds, near peanut butter at the grocery store. You’ll understand the “well stirred” comment once you open the container.)
  • • 2 garlic cloves, minced.
  • • 4 tablespoons (60 ml) extra-virgin olive oil (Note: You might choose to add a little oil olive to the finished dip when serving)
  • • 1 teaspoon ground Cumin
  • • Dash of Salt (I use Kosher Salt – salt to taste)
  • • Dash ground paprika or sumac (personally – I do about 3 dashes)
  • • Optional: 4-6 tablespoons of water – this really depends on how smooth you want the final product. See prior note to drain one can of chickpeas and use liquid of second.
  1. For this recipe, I use a Blendtec blender to mix everything together. I also found that I needed to double the recipe, the doubled version is shown below, for the optimal experience with the blender. I’m sure other blenders from Vitamix, Ninja, KitchenAid, and so forth will work equally well.
  2. • Add all ingredients into your blender
  3. • Blend until smooth. (Note: You may need to add a little more olive oil or water)
  4. • Serve warm, room temperature, or cooled
Hummus originated in Egypt in the 13th century and is a common dish in the Middle East. I was introduced to it about 10 years ago and learned how simple it is to make about 4 years ago. I was delighted to hear my daughter’s friend, whose family is from the Middle East, state that my hummus tasted very original. --Terry C. --Highland, UT