2 cans (15 or 19 ounces each) chickpeas, rinsed and drained
1 small garlic clove
1/2 cup chopped fresh parsley
6 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon salt
1/4 cup grated onion
1/4 cup sesame tahini


Combine all the ingredients in a food processor and process until smooth. Let stand for at least 30 minutes before serving. Hummus can be made a few days in advance and stored in an airtight container in the refrigerator.

Cooking & Recipes


This Middle Eastern classic is superb with warmed pita pockets cut into triangles. Or serve it as a dip with vegetables or as a spread for crackers.


about 3 cups


Susan Mulford Newton Kingdom Hall, Belmont, Massachusetts

Preparation Method

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