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Hummus (Chickpea & Tahini Purée)

Servings: six to eight.

This makes a wonderful dip for vegetables and, of course, pita bread. If you cook your own chickpeas, make sure they’re very tender.


  • 19-oz. can chickpeas, or 1 cup dried chickpeas that have been soaked and cooked until very tender
  • 1/2 cup tahini (sesame-seed paste)
  • 1 clove garlic
  • 1/3 cup fresh lemon juice
  • Kosher salt to taste
  • Olive oil for drizzling
  • Cayenne for sprinkling


  • If using canned chickpeas, drain them, reserving the liquid, and rinse them. If using dried, cooked chickpeas, drain them and reserve 1/2 cup of the cooking liquid.
  • Purée all the ingredients in a food processor until very smooth, adding the reserved liquid as needed. You should have a medium-thick paste (if it’s still too thick, thin it more with water). Season with salt. Transfer the hummus to a shallow bowl, drizzle with olive oil, and sprinkle with cayenne. Serve with pita bread or raw vegetables. 


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Reviews (4 reviews)

  • User avater
    EMM3773 | 04/16/2021

    This was so easy! I had stocked up on canned chick peas a year ago and most of them were still in the cupboard. Did not have tahini so substituted with almond butter, and it still came out great. My tip: mince the garlic clove before adding unless you have a way more efficient food processor than I do. Didn't need the additional water but did add a quick sprinkle of cayenne. Super! Now off to make the yufka to go with.

  • chefwannabe | 07/20/2015

    This is my go to recipe for hummus. It's great with canned chickpeas but even better with homemade. I find homemade a little easier to digest. If I forget to save the cooking water I thin it with a little unflavored yogurt.

  • joelkdouglas | 08/16/2008

    This makes wonderful Hummus--don't be skimpy with the olive oil.

  • witgirl | 04/13/2008

    This is an excellent recipe. I always make the hummus from scratch and it turns out great. I like to increase the garlic added at times depending on my mood.

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