Marcy's Yummus Hummus

Pam Ellingson


This recipe was given to me by a friend a long time ago when Hummus was not so well known. It is rich and garlicky and full of tahini which makes it smooth and tasty. Lemon and garlic can be adjusted as you wish, but the basic recipe won't taste as good without all the tahini and olive oil. I get asked to bring this to every food day at work and every family dinner.


★★★★★ 1 vote

a bunch
20 Min
Food Processor


  • 2 can(s)
    15 oz garbanzo beans (chick peas)
  • 1/2 c
    good quality olive oil
  • 1 tsp
  • 2 to 4 clove
    garlic minced fine or pressed
  • ·
    juice of 3 to 5 lemons
  • 1 1/2 c
  • ·
    water to thin, as needed

How to Make Marcy's Yummus Hummus


  1. Drain and rinse the garbanzo beans, shake off excess water. Reserve a few for garnish.
  2. Place beans, olive oil, lemon juice, garlic and salt in the bowl of a food processor with the metal chopping blade in place. Process until the mixture is smooth. It may be a little grainy at this stage, but that is OK, just no big chunks of anything.
  3. Add tahini and process again, adding a little water at a time to thin and smooth it out. It needs to be a little thinner than a dip because it will thicken as it sits. Adjust seasonings and add more lemon or salt if needed or desired.
  4. Move to serving bowl and top with reserved garbanzos and a drizzle of olive oil, or a sprinkle of paprika. Serve with warm pita bread.
  5. As an alternate way to serve, Buy a "Boule" loaf of bread and hollow out the center by cutting a hole out of the middle, almost to the bottom of the loaf. Leave about 1 inch wall all around the hole. Spoon hummus into the center of the loaf, top as above and serve with the bread cut from the center of the loaf plus another small loaf cut into about 2 inch chunks and pita chips.
  6. If there is any left over, I eat this as a spread on toast. You can also spread some of it inside a split pita and add lettuce, tomato, cucumber and onion (or whatever you like) to eat as a sandwich.

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