• Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Appetizer/Dip
  • Cuisine: Lebanese


A creamy, healthy appetizer or snack perfect for dipping vegetables or pita bread in.



  • 115 oz can of chickpeas (garbanzo beans), drained and rinsed
  • juice of 1 lemon
  • 1/3 cup tahini
  • 1 or 2 cloves garlic {depending on how much you like garlic}
  • 3 tablespoons extra virgin olive oil {you may want more for thinner hummus}
  • Parsley and paprika to garnish
  • Parsley and paprika to garnish


  1. Combine all ingredients in the food processor. Blend for 30 seconds to 1 minute (blend longer for more creamy texture). Add an additional small amount of olive oil to thin out the hummus and blend again if you think it is too thick.
  2. Place in serving bowl.
  3. Garnish ideas: chickpeas, paprika, parsley and a drizzle of olive oil.
  4. Serve immediately with fresh, warm pita bread, veggies or cover and refrigerate.


~When I make my hummus I blend everything for 30 seconds, open the lid of the food processor and scrape the sides and blend for another 30 seconds. At that point if it isn’t as thin or creamy as you want, add a drizzle of olive oil and blend more.

I also take little pieces of pita bread along the way and taste the hummus to make sure I like the way it tastes. Everyone likes their hummus to taste a little differently so experiment and add more or less of something based on your preferences.

Can be stored in air-tight container in the refridgerator for up to 7 days.


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