I am Hungry for Hummus

hummus and bread

Hummus is a very popular Middle Eastern dish made from cooked then mashed garbanzos. If you’ve never had hummus and want try an Middle Eastern dish, this recipe will definitely satisfy your desires.

So creamy and delicate with the perfect amount of spices, traditional hummus is a favorite dip for pot lucks and special events. And let’s not forget, hummus is the ideal vegan treat that is rich in vitamins and minerals,  loaded in protein and rich in fiber.  

What is more, you can easily make this dish from scratch in no time. The quickest way is to soak your Garbanzos overnight, cook them in a pressure cooker for the day and then “Presto”; the beans are ready when you get home. The rest is a piece of cake! Well, this is not a cake recipe but you know what I mean. All that is left to do is to blend the garbanzos (also known as chickpeas), add your lemon, olive oil and spices, then viola, you are done! 

hummus and vegetablesQuick Note

Traditional hummus is made with Tahini; a paste made from ground and hulled sesame seeds.

However, some people prefer to make hummus without tahini. Personally, I find that tahini gives the hummus a creamier texture and adds a nice nutty flavor. 


Serve this delicious Middle Eastern dish with falafels, pita bread, chips, a plate of assorted veggies or as a spread for your sandwich.

Garnish with fresh Extra Virgin Olive Oil , chopped parsley or cilantro and Paprika for color. And if you are brave, sprinkle a little cayenne for a touch of hot spice. Just not to much cayenne, a little goes a very long way!

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Traditional Hummus
Serves 6
A Middle Eastern Delight! Creamy, Festive & Vegan
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
  1. 3 cups cooked garbanzo beans (chickpeas)
  2. 2 cloves garlic, crushed
  3. ¼- ½ cup tahini, to taste
  4. 1-5 TBLS fresh lemon juice, to taste
  5. 1-3 TBLS extra virgin olive oil, to taste
  6. Salt, to taste
  1. Soak garbanzos overnight. Rinse and place the beans in a pressure cooker or large pot. Cover with water at least 3 inches above the beans. Bring to a boil and simmer for at least an hour stirring occasionally. The garbanzos should be well done and soft to the touch. In fact, the more done they are, the creamier your hummus will be
  2. Drain the garbanzos in a colander. Save the stock!
  3. Purée warm garbanzos, tahini, garlic, olive oil and lemon juice in a blender or food processor until smooth and creamy (about 3-4 minutes). Add extra stock if the hummus is to dry. You can also add oil instead of stock.
  4. Add salt to taste. Also add garlic, tahini or other spices if preferred. Before adding extra spices or flavoring, do a small taste test first!
  5. Place the hummus in a nice serving dish. Drizzle with olive oil and garnish with paprika or cayenne (be careful, not to much) and cilantro
  6. Serve with falafels, pita bread, chips or as a spread for a sandwich
  1. You can also add other authentic ingredients such as fresh chopped cilantro (1/2 cup), 1 freshly chopped tomato, 1 finely chopped onion, cumin (2 teaspoons) or coriander (1 teaspoon).
  2. Extra note: You can also use canned garbanzos, make sure and drain before using. Save the stock for adding to the hummus if it is to dry.
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hummus with chips


The Perfect Authentic Healthy Ingredients

Achva Organic Tahini, 17.6 Ounce

Garbanzo Beans aka Chickpeas | Non-GMO & Organic

La Tourangelle, Extra Virgin Olive Oil, 25.4 Fl. Oz.

Simply Organic Paprika, 2.96 Ounce

Serving Bowl Karahi Indian Food Serveware Set of 2


hummus in brown bowl

Picture credit

Hummus in white bowl: Hummus #vegan via photopin (license)
Hummus and sliced vegetables: 8) Vegetable & Dip Platter – صحن خضار وحمص via photopin (license)
Hummus with bag of chips: Roasted Squash Hummus via photopin (license)
Hummus with pita plus paprika and cilantro garnish: Pita and Hummus via photopin (license)
Hummus in white bowl with copper counter: zahav hummus & laffa via photopin (license)
Hummus in brown bowl: P1030711 via photopin (license)




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