Hummus (with variations)

Carolyn Haas


Adapted from The Complete Book of Greek Cooking by Salaman and Cutler.
Hummus is such a healthy food. My granddaughter loves it with carrots and celery, but pita bread is a more traditional dipper.


★★★★★ 4 votes

10 Min
No-Cook or Other


  • 14 oz
    can of chickpeas (save out a couple for garnish)
  • 4 Tbsp
  • 2-3 clove
  • 1
    lemon, juice of
  • ·
    salt and pepper

  • 2
    roasted red bell peppers - blend in with chickpeas
  • 1 Tbsp
    pine nuts, roasted and coarsely chopped - stir in before serving
  • ·
    paprika and/or chopped parsley to garnish

How to Make Hummus (with variations)


  1. Mash chickpeas with a fork until desired consistency. If you like it smoother, use food processor or immersion blender.
  2. Stir in tahini, then grated garlic cloves and lemon juice. Season to taste with salt and pepper.
  3. For red pepper version, add red peppers to chickpeas when blending.
    For pine nut version, mix in after blending chickpeas - you don't want them to be too smoothly incorporated into the hummus.
  4. Garnish with a few reserved chickpeas or paprika or a few pine nuts or some parsley or...

Printable Recipe Card

About Hummus (with variations)

Course/Dish: Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Greek
Dietary Needs: Gluten-Free

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