1 can of garbanzo beans
1/4 c tahine, (sesame paste)
3 T of lemon juice
1 large clove garlic, minced
1/4 t ground cumin
Salt and Pepper


Drain the beans but save the syrup.
Put them in a blender or food processor and add the tahine, lemon juice, garic, cumin and 1/4 cup of the reserved liquid from the beans. Whirl, adding more liquid if needed, mixing until smooth. Season with the salt and pepper.

I like hummus as a dip for veggies.

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I like the greek version which eliminates the Tahine and Cumin and adds olive oil and is heavy on the garlic! YUM!

I've never tried hummus but I've been wanting to. Can tahine, (sesame paste) be found at any grocery store. I wonder in what section it would be located?

So Mindy, is it the same basic recipe but you leave out the two ingrediants and add more garlic and some olive oil?


What else can you do with it? Could I spread it on a whole wheat bagal?

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I can't find it but you can also use sesame seeds and olive oil to make a paste

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The Greek version I make goes like this - This is for a small serving size. I use a small 8 oz. can for mine.


Mash the chick peas with a mortar and pestle or in a food processor.
Add one tablespoon of good olive oil
The juice of half a lemon (taste and add more if you like more tart)
1-2 grated garlic cloves (up to you how garlicky you want it)
Salt & pepper to taste

I skip the salt due to the lemon juice but use fresh ground pepper

This version is more garlicky than usual hummus and I suspect it is because it doesn't have the tahini or cumin in it to tame down the flavors. This is great as a veggie dip or on grilled whole grain bread such as whole wheat or sourdough or whole wheat crackers. Whenever I make this as an appetizer, my guests love it!

Makes 2 servings and each serving would count as your half cup of beans towards your daily veggie count.