Hummus Recipes by Connie

posted by Connie 07-24-98 9:25 PM

HUMMUS (Middle Eastern Chickpea Spread)

2 cans chickpeas or garbanzo beans
3 to 4 cloves garlic
1/2 c. tahini (sesame seed butter)
juice of 1/2 lemon
2 Tbsp. tamari or strong soy sauce
1/2 c. minced parsley

In a food processor or blender combine all ingredients at medium speed until fairly smooth. The dip will be thick.

Fold in the minced parsley. Refrigerate to store. Can be served with pita or pocket bread or as a dip with raw vegetables.


2 cans garbanzo beans, drained
juice of two small lemons
3to 4 tablespoons yogurt
1 to 2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sugar
fresh parsley, chopped

1.Chop garbanzos in food processor for a few seconds, using on-off pulses.

2.Remove about a half cup and reserve.

3.Add lemon juice, yogurt, olive oil, cumin, coriander and sugar, and process till smooth, scraping down sides of

4.Transfer to a mixing bowl and add the reserved chopped garbanzos, combining well with spoon.

5.Taste and correct seasonings.

6.Transfer to serving bowl and garnish with chopped fresh parsley and a dollop of olive oil.

Note: I put fresh lemons in the microwave for about 30-45 seconds before juicing them...I get a lot more juice from
them this way.

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