Hummus, or houmous, is an Eastern Mediterranean dip, very common in Lebanon, Egypt, and a number of other countries.* A heavenly blend of chick peas, garlic…

Yield: about 2 cups

Time: 10 minutes (+ chickpea soaking and cooking)


  • food processor or potato masher and bowl
  • rubber spatula
  • shallow bowl


  • 2 c chickpeas, soaked and cooked, or canned, drained, and rinsed
  • 3 cloves garlic, minced
  • 3 T lemon juice
  • ¼ c water
  • 3 T tahini
  • ½ to 1 t cumin
  • ½ t paprika
  • Optional garnish: chickpeas, olive oil, parsley, lemon slices


Place everything but garnish in the food processor and process for about a minute, until smooth. If too thick, add more water.

Taste and add more lemon juice/tahini/cumin/paprika as appropriate.

Spread the hummus into the bowl, drizzle with olive oil, and garnish.

Serve chilled or at room temperature, with warm pita bread and/or fresh vegetables.


* Hummus is eaten in many different countries (although contrary to popular belief, Greece is not one of them). There are a lot of variations, especially in spices, so experiment to find what you like best.

This basic hummus recipe can be jazzed up with just about anything – spinach, olives, peppers… – see my page of hummus variations for ideas.


Abbreviations  |  Conversions  |  Cooking tips