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Hummus

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

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

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At a glance

Prep
Yield
3 1/2 to 4 cups

Ingredients

Choose your measure:

  • 4 cups (three 15-ounce cans) cooked chickpeas or garbanzo beans
  • 1/2 cup tahini (sesame butter or sesame paste)
  • 1/3 cup warm water
  • 3/8 cup (6 tablespoons) freshly squeezed lemon juice
  • 8 cloves garlic, or to taste (See "tips", below.)
  • 1 1/4 to 1 1/2 teaspoons salt, to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper

Instructions

  1. Place all of the ingredients into a blender, or into the bowl of a food processor, and process until very smooth.
  2. Refrigerate until ready to serve. Spread crostini with hummus, and sprinkle with a tiny bit of chopped parsley, if desired.
  3. Store, chilled, for up to 2 weeks.