Tuesday, January 17, 2012


I believe I conquered Hummus! I've been trying to match the traditional hummus I find in Middle Eastern restaurants.. It's been a difficult journey, but here it is, at its best.

**I typically don't measure when I cook so this is my best estimation.


1 large can of chickpeas
1/4 cup tahini(good tahini from your local middle eastern/asian market, trust me!)
The juice of one large lemon
4-5 cloves garlic
1/4 cup Extra virgin olive oil(plus the amount you drizzle over the top)
1 teaspoon salt
good pinch of cayenne
1 teaspoon parsley

You'll need a food processor or a blender(I used a blender and it worked just fine)

Throw the chickpeas,tahini, lemon and garlic in a food processor or blender and blend for a few minutes. While still blending slowly stream in the olive oil until it's fully incorporated. I like my hummus pretty smooth so I blend for a good 4-5 minutes(again, rough estimation). Throw in the herbs and seasoning(not cayenne) and blend for another 30 seconds or so. After it's done flavor as you desire(more lemon, salt, etc.) Don't forget to drizzle olive oil and cayenne on top(a little chopped fresh parsley if you have it)!

**I like my hummus with a strong tahini taste so that's what you'll get from this recipe. Also, full disclosure, that's not a picture of my hummus.

Eat! Eat!


  1. yay, the moment we've all been waiting for! now I can just check the blog for the recipe next time I wanna may restaurant-y hummus

  2. I just made this! AWESOME! So good! I haven't tried making hummus in 10 years but it was worth the wait! Thanks, Moni!

  3. I'm glad it worked! I wonder how long it's good in the fridge. Anyone know?

  4. I think it stays good in the fridge for awhile. I would guess a week but I usually eat it too quickly to know. A couple months ago I roasted a head of garlic and then threw a bunch of the cloves in the hummus. It was awesome! The garlic flavor was mellow but distinct. I highly recommend it!