Food, Wine, Rock & Roll

Part food blog, part jam session

Hummus is made by blending chickpeas (garbanzo beans) with other various ingredients.  Traditionally, it uses tahini (a paste made from ground sesame seeds).  However, when I decided to learn how to make hummus I couldn’t find tahini anywhere.  So, I started searching for a way to make hummus without tahini and found this incredibly quick recipe.  It became a staple in my household and, anytime there is a party, I bring my hummus.  It requires almost no time to make, there is very little clean-up after, it travels well, and can be eaten with pita bread as an appetizer or as a side dish with other meals (see Moroccan Chicken and Souvlaki).


  • 1 can chickpeas (garbanzo beans)
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin


Drain water from chickpeas, reserving 2-4 tablespoons.

In a food processor, blend all ingredients together until smooth and creamy.  Add chickpea water to hummus slowly (tablespoon at a time) until desired consistency is reached.

Serve with pita bread, flat bread, pita chips, or bagel chips.

Keep refrigerated.

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