Rate this Recipe: 

No votes yet

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.


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


about 3 cups

Preparation Method


Susan Mulford Newton Kingdom Hall, Belmont, Massachusetts

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

0.00 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.