Western Dip/Spread – Hummus

We just came back from a visit to Israel where the Lebanese eat hummus and pita bread for breakfast and the rest of the residents eat it throughout the day with an another popular snack called falafel. I was introduced to hummus on a visit to England quite a while back. It is a quick dip to make and it is healthy too. Besides pita, this dip goes well with vegetable crudites and crackers. Homemade tahini  gives an added dimension to hummus. Click here for my Homemade Tahini recipe.

Homemade Hummus

Start by gathering all the ingredients – chickpeas, chopped garlic, ground cumin, lemon juice (or vinegar), olive oil, tahini, cayenne pepper (optional), salt, cilantro (for garnishing)

Next, blend chopped garlic, lemon juice, olive oil and a pinch of salt. Then, add the chickpeas half portion at a time. Then, add the tahini. If the paste if too thick, thin with a tablespoon of the drained chickpea liquid, adding a bit at a time.  Garnish with cayenne pepper, olive oil and cilantro, if desired.



  • 1 can chickpeas, drained (reserve liquid)
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon ground cumin + more for garnishing
  • 1/4 cup lemon juice or vinegar
  • Pinch of salt
  • 2 tablespoons olive oil + more for garnishing
  • 2 tablespoons tahini
  • Cilantro, for garnishing (optional)
  • Cayenne pepper, for garnishing (optional)


  1. Combine garlic, ground cumin, lemon juice, olive oil and pinch of salt in blender. Blend till well mixed.
  2. Add the chickpeas in two batches and blend till smooth.
  3. Add in the tahini and blend again till smooth. If the mixture is too thick, add about 1-2 tablespoons of reserved chickpea liquid.
  4. Serve and garnish with a dash of cayenne pepper, drizzle of olive oil and cilantro.

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