I have tried many, many, MANY, different hummus recipes and it turns out the easiest one is the best. You have got to make this. Enough said. Here you go, you can thank me later.


New Vegetarian Cooking
Rose Elliot

1 15-ounce can Chickpeas(Garbanzo beans)
2 cloves of garlic
Juice of 1 lemon
sea salt (or regular salt)
4 TBsp Tahini (Sesame paste)

Drain a 15-ounce can of Chickpeas, reserving the liquid

Process chickpeas in food processor with garlic, lemon juice and a little salt until the mixture is smooth as possible, adding a little of the chickpea liquid if necessary.

Add 4 Tablespoons of Tahini and process again until gloriously smooth and creamy, adding more liquid as you go-you probably won’t need it all.

Taste it. Add more salt if needed.

Serve in a bowl or spread out on a plate. Sprinkle with a little paprika or drizzle some olive oil on top-if your into that kind of thing.

That’s it!


Mix in if you like:
artichoke hearts (I add a few in while processing, and then stir in a bunch of chopped artichokes at the end)
toasted pine nuts
roasted red pepper (I would do it the same way as the artichokes)
roasted garlic

Eat it with toasted pita chips, tortilla chips, crackers, pretzels, or maybe assorted veggies if your feeling healthy.


Make my favorite sandwich with hummus instead of mayo and you will be in love.

Good quality French Bread-sliced
spread hummus on each bread slice
top with Boarshead Ovengold Turkey
slice of tomato(salted and peppered)
thinly sliced red onion
greens-spinach, romaine, whatever you like

or a BLT
good bread, bacon (baked), lettuce (something crunchy) tomato(salted and peppered), and hummus

Keep it in the refrigerator, it lasts a long time, but you’ll never find out how long because you will eat it so fast.