Hummus is a Levantine dip made from cooked, mashed chickpeas or other beans blended with tahini (sesame seed paste), olive oil, lemon juice, salt and garlic.


  • 1 can (15oz) chickpeas

  • 1/4 cup freshly squeezed lemon juice

  • 1/4 cup tahini (sesame seed paste)*

  • 1 clove garlic, minced

  • 1 Tbsp Extra Virgin Olive Oil

  • 1/2 tsp toasted cumin

  • Himalayan Sea Salt (ground to taste)

  • 2-3 Tbsp water

  • Pinch of ground Paprika as a garnish prior to serving

    *note: if you want to make your own Tahini paste … it’s pretty easy. Purchase toasted sesame seeds and place into a food processor and pulse until a loose paste forms. Add 3 Tbsp light olive oil (or grape seed oil) while processing. When the Tahini is smooth and creamy (not grainy), then it’s ready. Tahini will keep in the refrigerator for about a month.


  1. In a food processor, combine the tahini and lemon juice and process for one minute.  Scrape the sides and bottom of the bowl, then process for an additional 30 seconds.  This helps to ‘cream’ the tahini.

  2. Add the extra virgin olive oil, minced garlic, toasted cumin, and ½ tsp salt. Process for 30 seconds, scrape sides and bottom again and process another 30 seconds.

  3. Open the can of chickpeas, drain and rinse.  If you have the time, remove the outer skins of the chickpeas as this will make your hummus creamy and not ‘grainy’.   This does not change the taste, just the texture.   This is tedious, and can be omitted.

  4. Add half of the can of chickpeas to the processor and process for one minute.  Scrape sides and bottom of processor bowl, then add the remaining chickpeas and process until smooth. (save a couple of whole chickpeas to garnish for presentation).

  5. At this point the hummus may still be a little thick.   With the food processor in the on position, slowly add the 2 – 3 Tbsp water until it reaches the desired consistency.

  6. Taste, and salt as needed.

  7. Spoon hummus into a serving bowl and drizzle with extra virgin olive oil, a pinch of paprika, and couple of whole chickpeas.   You can also add some chopped parsley to the top for color.

    Things you'll need for this recipe...