Fun facts about hummusRecipe for hummus“Hummus” is an Arabic word meaning “chickpeas.”  It is extremely popular fare throughout the Middle East.  The recipe consists of cooked chickpeas blended with tahini (sesame paste), lemon juice, garlic and salt.  I occasionally buy a container of hummus for my kids to snack on after school.  It’s healthy – high in protein and fiber and low in fat.  The fat it does contain is the good kind that is being touted for having heart-healthy benefits.  I’ve always liked hummus but I can’t say I was ever excited enough about it to warrant serving it at a dinner party.  With all of the recent positive news about the Mediterranean diet, I decided to give homemade hummus a try.

how to make hummus

How to make delicious homemade hummusTahini and lemons are used to make hummusHow to make hummusI haven’t been to Lebanon to try their hummus, but if my research is correct, I’ve gotten fairly close.  Now I know what all the fuss is about.  This homemade hummus is creamy, garlicky, and has a fresh hint of lemon.  With a drizzle of olive oil and a sprinkle of paprika and warm toasted pitas, it is a beautiful, healthy and delicious dish.  And it’s definitely worthy of serving to guests!

how to make delicious hummus

Recipe type: Appetizer
Cuisine: Lebanese
Prep time:
Total time:
Serves: 10-12
Fresh creamy homemade hummus
  • 2 15 ounce cans chickpeas, drained and rinsed or 3 cups of cooked chickpeas, drained (soak 1 cup dried chickpeas overnight and cook per package directions, making sure to add 1 teaspoon baking soda to cooking water to soften the chickpeas)
  • ⅓ cup tahini (sesame paste)
  • 4 tablespoons fresh lemon juice (2 lemons)
  • 2 large cloves garlic, peeled and cut into quarters
  • ¼ cup cold water
  • 1¼ teaspoons kosher salt
  • 2 tablespoons good quality olive oil plus more for drizzling on top
  • Paprika for sprinkling on top
  • Optional toppings: a handful of cooked chickpeas or a handful of toasted pine nuts or a tablespoon of chopped parsley
  1. Put chickpeas, tahini, lemon juice, garlic, water and salt into the bowl of a food processor. Process for 30 seconds. Scrape down the sides of the bowl. Process 30 seconds longer. Add 2 tablespoons oil and process for another minute or so, until smooth.
  2. Put hummus into a bowl. Drizzle generously with olive and sprinkle with paprika.
  3. Serve with grilled or toasted pita. (I like to brush pita with olive oil and heat on a grill pan or on the barbecue grill. Then slice with a pizza cutter)
  4. Enjoy!



  1. Jen London says

    I made this a ton when I had my little catering company. Fresh is incomparably better than anything you buy in a store. It’s also easy to do a roasted red pepper variation, which my husband and I both love.

  2. jenn p says

    I saw something that suggested taking the skins off of the cooked garbanzos. I tried it last night and I’ve never had smoother hummus. if you’re just doing a small batch it’s worth doing.

  3. says

    I’m so excited–I’ve never made hummus before and I’ll be taking it to a party tomorrow. I know it will be great because it’s your recipe, Lisa! And I’m going to take Barbara Joseph’s tip and add some cumin, which is almost like catnip for me. Mmmm. Can’t wait. Thanks!


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