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


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


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)


  • 1Mash chickpeas with a fork until desired consistency. If you like it smoother, use food processor or immersion blender.
  • 2Stir in tahini, then grated garlic cloves and lemon juice. Season to taste with salt and pepper.
  • 3For 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.
  • 4Garnish 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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