Hummus (Chick Peas with Tahini)

Featured in the Honolulu Star-Bulletin on August 23, 2006.



Hummus (Chick Peas with Tahini)

  • 1 19-ounce can chick peas (garbanzo beans), drained
  • 3 tablespoons tahini (sesame seed paste)
  • 1/4 to 1/2 cup lemon juice
  • 1 clove garlic
  • 1/2 teaspoon salt
  • Water
  • Finely chopped parsley for garnish
  • Parsley leaves for garnish
  • Olive oil for garnish, optional


  1. Set aside 1 tablespoon of chick peas for garnish.
  2. Place remaining chick peas, tahini, lemon juice, garlic, salt into blender.
  3. Add enough water to fill the blender to just below the top of the chick peas.
  4. Puree until well blended.
  5. If a thinner consistency is desired, add more water.
  6. Pour hummus into a serving bowl.
  7. Garnish edge with finely chopped parsley.
  8. Mound the 1 tablespoon of reserved chick peas in the center with a few leaves of parsley.
  9. Optional: Arabic custom is to pour a small amount of olive oil over the top of the hummus.
  10. Hummus may be served as an appetizer or as a side dish and is usually served with pita bread.

Makes about 2 cups.

Approximate nutrient analysis per 1/4 cup serving (not including optional olive oil garnish):
90 calories, 3.5 g fat, 0 g saturated fat, 0 mg cholesterol, 220 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g sugar, 4 g protein


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