Quick Hummus



The Blender Bible

Published by Robert Rose

This image courtesy of Joseph DeLeo

Hummus is a popular chickpea dip for pita bread and vegetable crudités.

NotesYou can make the same dip with fava beans or white kidney beans.



Make Ahead RecipeYes

OccasionBuffet, Cocktail Party

Recipe CourseHors D'oeuvre, Snack

Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian




Taste and TextureCreamy, Nutty, Savory, Tangy

Type of DishDip/spread


  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 clove garlic, smashed
  • 1/3 cup (75 mL) freshly squeezed lemon juice 
  • 1/3 cup (75 mL) extra-virgin olive oil 
  • ½ tsp (2 mL) salt 
  • ¼ tsp (1 mL) cayenne pepper 
  • ¼ tsp (1 mL) ground cumin 
  • 1/3 cup (75 mL) tahini paste 
  • 2 tbsp (25 mL) chopped fresh cilantro or parsley 
  • ¼ tsp (1 mL) sweet paprika 
  • 1 tbsp (15 mL) extra-virgin olive oil 
  • 6 black olives 


  1. In blender, on high speed, purée chickpeas, garlic, lemon juice, oil, salt, cayenne and cumin. Reduce speed to low, add Tahini Paste and blend until fully incorporated, scraping down sides as necessary.

  2. Make ahead: Cover and refrigerate for up to 3 days. To serve, sprinkle with cilantro and paprika and drizzle with oil. Scatter olives over top.


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