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This garbanzo bean spread is popular around the world and can be easily made at home (or in the RV) if you have a food processor. Purists insist on boiling dried beans and removing the outer skin before pureeing. Luckily for you, I am not a purist. My easy version takes just a few minutes and makes nearly two cups of dip. Try to use organic garbanzo beans, and look for a low-sodium choice, to control the salt - especially if serving with salty chips. Kids really like hummus, and this healthy dip is great for lunchboxes. If you wish, keep a few beans whole to use as garnish. Serve hummus with pita bread wedges, pita chips, carrot sticks, sliced baguette, or bread sticks.

One (15 oz) can garbanzo beans, drained and rinsed
1/4 cup tahini
1 clove garlic, minced
3 Tablespoons lemon juice
4 Tablespoons extra virgin olive oil
1/2 teaspoon salt, optional
1/2 teaspoon ground cumin

Place the beans, tahini, garlic, lemon juice, olive oil, salt and cumin in the bowl of a food processor. Process for one minute. Scrape down the sides of the bowl and process for another minute. Transfer the dip to a serving bowl and garnish as desired. Store covered and refrigerated. Use within five days. Makes about two cups.

Suggested garnishes:
 a few garbanzo beans
 drizzle of olive oil
 sprinkle of paprika or smoked paprika
 fresh parsley or mint

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