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Thursday, February 16, 2012

Hummus at the Homestead

Hummus is a popular middle east appetizer and dip/spread that is made from cooked, mashed chickpeas blended with tahini, lemon juice, salt, garlic, and olive oil.  Served with flat bread such as pita or tortilla chips makes for a great snack or appetizer. It's also been suggested to serve hummus as an accompaniment to grilled chicken, fish or eggplant.

Hummus is one of the oldest foods dating back to ancient Egypt. Yes, it is sold at most supermarkets but making your own offers you the opportunity to add additional garnishes to your liking such as chopped tomato, cucumber, cilantro, parsley, sauteed mushrooms, whole chickpeas, hard-boiled eggs, paprika, olives, pickles, roasted peppers, pine nuts, more garlic, less lemon juice, etc. or anything else that gets the juices flowing in your mouth. That's the best part of making anything  from scratch -  you are in charge - you're able to adjust the recipe to suit your taste buds. Sometimes this can be dangerous!


  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


  • Drain chickpeas and set aside liquid from can.

  •  Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 

  • Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.


For a spicier hummus, add a sliced red chili or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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