HUMMUS* (Chickpeas with Tahini**)


1 clove garlic, peeled
3 Tbsp lemon juice
½ tsp salt
1 15-ounce can drained chickpeas (also called garbanzo beans)
4 Tbsp water
3 Tbsp tahini
¼ tsp paprika
2 Tbsp olive oil

*Sounds like: humm-us
** Tahini is ground up sesame seeds, and has the consistency of peanut butter. It sounds like: tu-hee-nee.


  1. Put garlic, lemon juice, salt, and 1 cup of chick peas into blender. Add 2 Tbsp of water, and blend until smooth.
  2. Add second cup of chick peas and 2 Tbsp of cold water. Blend until smooth.
  3. Add tahini and blend again until smooth. If you want creamier hummus, add an additional Tbsp of water.
  4. Scoop hummus into a shallow bowl. Smooth over the top of the hummus with a flattened knife. Sprinkle the hummus with paprika and then drizzle the olive oil over it.
  5. Serve with pita bread or cut up raw vegetables.
  6. Hummus will last for several days in the refrigerator.

Yields about 18 servings

Source: Modified from a recipe in World-of-the–East Vegetarian Cooking, by Madhur Jaffrey (1981)