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by Mary Sacks

Hummus Recipe

Hummus isn't what it used to be! Use a variety of beans and garnish with any type of salsa, relish, or tapenade.


  • 4 garlic cloves
  • 2 cups canned chickpeas, drained
  • 1½ tsp. kosher salt
  • ⅓ cup tahini (sesame paste)
  • 6 Tbsp. freshly squeezed lemon juice (2 lemons)
  • 2 Tbsp. water or liquid from the chickpeas
  • 8 dashes hot sauce (optional)


  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Food for Thought

  • I’ve been known to use any kind of bean imaginable. Black, pinto, white, etc.
  • Add RC No Added MSG Roasted Southwestern Vegetable Seasoning. This is a vegetable base in granular form. Can zip up items such as hummus, chili, soups, etc. in a flash.
  • Chips aren’t your only option. Raw vegetables (carrots, celery, snow peas, etc.) and apples—don’t forget apples.
  • A little apple swan as a garnish will be the hit of the party.
  • No tahini in the cupboard? Try nut butter (almond, brazil nuts); sub out some of the olive oil for sesame oil.


  • 2⅔ Cups

Mary Sacks
Mary Sacks


Retired Certified Executive Chef and Educator

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