• 3-4 cloves garlic
  • handful parsley
  • 1 green onion, sliced
  • 3 cups cooked chick peas (or two 16oz cans, drained and rinsed)
  • 6 tablespoons tahini
  • juice of 2 lemons
  • 1/2 teaspoon salt
  • pinch ground cumin (optional)


Blend everything in a food processor and puree 'til smooth or almost smooth (some people like a coarser texture to their hummus). Adjust seasonings if necessary (I like a LOT of garlic!). If possible, refrigerate 24 hours before serving to let the flavours develop. Serve with wedges of pita bread.

Note: I sometimes make hummus with black beans instead of garbanzos; this results in a darker, heartier dip.

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Submitted 6/13/05.
Source: combination of several recipes
Submitted By: Karen