This recipe yields about 1½ cups of prepared hummus.
Recipe type: Appetizer - Snack - Sandwich Spread
Cuisine: Middle Eastern
  • 16 ounces home-cooked garbanzo beans or one can of garbanzo beans, drained and rinsed
  • 1 TBSP water
  • 1 clove garlic peeled, chopped into 2-3 pieces
  • ½ cup hot water
  • ½ cup fresh lemon juice
  • 2 TBSP Tahini paste (ground sesame seeds)
  • ½ tsp ground cumin
  • ¼ tsp salt
  • ⅛ tsp ground cayenne pepper
  • Dash of freshly cracked black pepper
  • ⅛ cup olive oil
  • Olive oil
  • Olives
  • Sumac
  • Cayenne powder
  • Finely chopped fresh parsley
  1. Add home-cooked garbanzo beans or canned beans and one TBSP of water to a small saucepan and heat over low for 10-15 minutes until it is heated through.
  2. Add the warm garbanzo beans, chopped garlic and hot water to the food processor, process about 2 minutes, or until uniformly smooth.
  3. Add ½ cup fresh lemon juice and process for about 1 more minute.
  4. Scrape the sides down and add the Tahini, ground cumin, salt, cayenne pepper, and freshly cracked black pepper. Process for another minute.
  5. With the food processor running, drizzle ⅛ cup olive oil through the feed chute and process for 2-3 minutes until creamy and smooth.
  6. Serve right away or refrigerate up to 2-3 days. Serve it cold or at room temperature.
  7. For warm hummus, microwave it in 10 second increments.
  8. When ready to serve, add all or some of the following garnish options: Light drizzle of olive oil, Kalamata olives, sumac, ground cayenne pepper, finely chopped fresh parsley or dried parsley flakes.
  9. Serve with slices of vegetables, fruits, toasted pieces of lavash (Persian flat bread), wedges of pita bread, or slices of crusty French baguette.
Recipe by Persian Mama at