Wednesday, March 9, 2011

Hummus (Chickpea/Garbanzo Bean Dip)

Although almost every food blog or website has a recipe for hummus, I decided to add one of my versions to the mix.  This is a Middle Eastern food that is popular all around the world for good reason. It is extremely nutritious, and also full of flavor with so many different ways to vary it. It can be as simple or as complex as you wish. Another added plus is that it is so easy to make. If you have a food processor or  blender, you can whip this up in very little time. Traditionally, it is served with pita, but it is great with vegetables, crackers (I love them with triscuits), on sandwiches, chips, and the list could go on.


2  15 oz. cans of garbanzo beans, rinsed and drained
2-4 Tbsp tahini (optional- this is a butter made of sesame seeds that adds to the creaminess of the dip)
2-3 Tbsp lemon juice
2 tsp. powdered cumin
1/4 tsp powdered mustard
1/2 tsp sweet paprika
1/2 - 1 tsp oregano
1/4 tsp celery salt
1/4 tsp marjoram
3-4 palmfuls of chopped fresh parsley leaves
3-4 culantro leaves, finely chopped or 4 palmfuls of chopped fresh cilantro leaves
1/2 tsp dried basil
1 1/2 tsp seasoned salt (I like Goya Adobo with cumin or pepper)
2 raw garlic cloves, put through a garlic press or minced very finely
1/3- 1/2 cup plain yogurt
3-4 Tbsp olive oil (more or less)

Blend everything together, adjusting the oil and yogurt as desired until a creamy consistency is obtained. May need to adjust salt depending on your taste. Mix the dip well. Refrigerate for at least 6-8 hours for the spices to blend well.

 This makes approximately 4 cups- if cutting the recipe in half, you do not need to use exactly half of the spices in the recipe- it is quite forgiving and could probably stand to have a little more than half of the spices that are listed in small amounts.

* Another option is to use roasted garlic instead of fresh- put the garlic cloves in a foil packet with a little butter or olive oil in the oven at 400 degrees F for about 20 minutes, or in a frying pan over medium heat on the stovetop until softened and golden brown. Then put through the blender with the other ingredients.

It is also popular to make this with roasted red peppers (various types), as well as sundried tomatoes, a little feta cheese-- let your imagination go wild.


  1. Oh how I love hummus!! This recipe looks so delicious - thank you for sharing!

  2. I love hummus - I could eat it on anything! I actually dipped leftover beef roast in spinach artichoke hummus for lunch the other day. Amazing! I've never made hummus from scratch because I cannot find tahini around here - where on earth did you find it?

    I'm visiting your blog - which is wonderful, by the way; love the eclectic mix - because I saw the merchandiser article about a cooking club. I live nearby and I am definitely interested. Can you email me more details?


  3. @Sarah, thanks so much. I love the way you can use it as a base for about anything. Tahini is available in almost all the larger grocery stores if you look in the international or specialty food areas. It is not cheap but lasts a long time in the fridge. You could try making your own- can google it for recipes.

    As far as the cooking club, I cannot send you anything because your profile is private- so give me a call from the article or contact me via the blog under About ME page and I will get back to you. Hope to hear back soon.

  4. Sounds wonderful. I love hummus as well, especially on triscuits :)

    Thanks for sharing.

  5. Looks amazing, but a lot more complicated than what we came up with here...

    will definitely have to try your version to note the difference! :)


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