March 31, 2014 / By Foodland


A Mediterranean favorite, this delicious creamy dip goes great with pita bread, pita chips, lavosh or naan!
Course Appetizer, Snack
Servings 4 Servings


  • 1 large lemon, juiced
  • 0.25 cup tahini paste (you may substitute with unsweetened unsalted peanut butter and a dash of sesame oil)
  • 1 can chickpeas, aka garbanzo beans, drained (15 oz. can)
  • 1 clove garlic (with green inner germ removed), minced
  • 2 tablespoons olive oil
  • 0.5 teaspoon Salt
  • 0.25 teaspoon ground cumin
  • 1 dash ground paprika for serving
  • Extra virgin olive oil for garnish


  1. In the bowl of a food processor, combine tahini or peanut buter and lemon juice to warm up and loosen. Scrape sides and bottom of bowl as necessary to keep the product smooth and even.
  2. Add the chick peas and garlic and puree. Continue to puree and scrape intermittently until the beans are smooth.
  3. Puree in the olive oil, salt and cumin. Taste for seasoning and adjust consistency with additional olive oil or water.
  4. Scrape the hummus into a bowl and sprinkle with paprika. Drizzle with extra virgin olive oil.
  5. Serve with pita or crackers.
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