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Home-made Hummus

September 1, 2013

Home-made hummus is soooo much better than store bought! And it’s not as much work as you may think. Make a big batch and it will last all week. Enjoy it with pita chips and fresh veggies for a delicious snack. Or spread it on toasted pita, layered with feta cheese, tomatoes and fresh spinach leaves for an incredible vegetarian sandwich.

2 (19-oz.) cans garbanzo beans, drained (reserving 1 cup liquid)
2 Tablespoons tahini (sesame-seed paste)
4 fresh garlic cloves
1/2 cup fresh lemon juice
1 Tablespoon ground cumin
1 teaspoon Kosher salt
2 Tablespoons extra virgin olive oil (good quality)


  • Place all ingredients, except olive oil, in a food processor and turn on.
  • Drizzle olive oil into mixture as it processes.
  • Add reserved garbanzo bean liquid until desired consistency.
  • Process until smooth, scraping sides occasionally.
  • Serve right away, or refrigerate 1 hour to chill.
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