Hummus is a staple for us.  Love it as a dip with pita and all sorts of veggies.  It is something that can be made to your own taste. We like ours lemony, so we often add more lemon if it’s available. You can also substitute cilantro  for the parsley if you like.


2 cups home cooked chickpeas or 2 (15 oz)cans,  drained and rinsed
1-2 cloves garlic, minced
3-4 TBSP tahini
½ tsp cumin
½ tsp ground corriander
Juice of 2 lemons
1 cup chopped parsley
3-4 TBSP olive oil
Sea salt to taste
Dash of cayenne (optional, if you like a little more zip)
Paprika for garnish


  • In a food processor puree all ingredients until, smooth and creamy
  • The more olive oil you add, the creamier it will be
  • Top with paprika, chill in the refrigerator for 1 hour prior to serving to allow flavors to blend.