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Published prior to 2008

This spread is Middle Eastern in flavor rather than Italian, but it's a lovely, smooth accompaniment to crisp crostini or wrap sandwiches.

4 cups (three 15-ounce cans) cooked chickpeas or garbanzos
1/2 cup tahini (sesame butter or sesame paste*)
1/3 cup warm water
6 tablespoons lemon juice
8 cloves garlic, or to taste**
1 1/4 to 1 1/2 teaspoons salt, to taste
2 teaspoons ground cumin
1 teaspoon black pepper

*Tahini can sometimes be found with the peanut butter in your local supermarket; if not, it's in the gourmet or specialty foods section.

**8 cloves of garlic is the correct amount for people who like garlic. Four cloves would give you a hint of garlic, while more than 8 cloves is ideal for garlic lovers.

Place all of the ingredients into a blender, or into the bowl of a food processor, and process until very smooth. Refrigerate until ready to serve. Spread crostini with hummus, and sprinkle with a tiny bit of chopped parsley, if desired. Yield: about 3 1/2 to 4 cups, enough for numerous crostini plus some left over for a few nice wrap sandwiches.

Nutrition information per serving (2 tablespoons, 46g): 68 cal, 2g fat, 3g protein, 10g complex carbohydrates, 2g dietary fiber, 0mg cholesterol, 201mg sodium, 88mg potassium, 1RE vitamin A, 3mg vitamin C, 1mg iron, 33mg calcium, 65mg phosphorus.


  • star rating 01/26/2011
  • A budding baker from CA
  • A great recipe indeed! We don't eat garlic and I was wondering if anything else can be substituted for it. Thanks!
    You could really get creative with spices or add-ins. Try cumin, crushed red pepper, cayenne, curry, onion, roasted red peppers, olives, etc. Have fun! - kelsey
  • star rating 07/08/2010
  • LizWV from WV
  • The best hummus recipe I've ever made and I've been making hummus for 30 years!