Recipe: Hummus

(Adapted from Mollie Katzen’s Moosewood Cookbook)


Preparation time: 10 minutes

Yield: about 3.5 cups (6-8 servings)


A tangy and delicious check pea purée from the Middle East, hummus is a perfect dip or sandwich spread. Preparation is super-quick if you use a food processor.


NOTE: This recipe calls for 3 cups cooked chick peas.  You can soak and cook dry ones, but canned work just as well.


2 to 3 medium cloves garlic, sliced

a large handful of parsley

2 healthy scallions, in 1-inch pieces

3 cups cooked chick peas (2 15.5-oz cans, rinsed and well-drained)

6 Tbs. tahini

6 Tbs. fresh lemon juice

¾ to 1 tsp. salt (to taste)

Optional: cayenne and a little cumin, to taste


1)     Place garlic, parsley, and scallions in a food processor or blender, and mince.


2)     Add chick peas, tahini, lemon juice, and salt, and purée to a thick paste.  (You can also do the mincing and mashing by hand.  The hummus will have a coarser texture, but that can be nice too.)


3)     Season to taste, if desired, with cayenne and cumin (and correct the salt, if necessary).  Transfer to a tightly lidded container and chill.

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