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This Middle Eastern staple is more than just a serious party pleaser. It is also the perfect base for a creamy pasta sauce.

A lot of hummus recipes call for oil which is completely unnecessary, in my humble opinion. The version I present here is one I have kept with me since my days living in Egypt and I make it often.

alt="a bowl of hummus served with sticks of carrot and cucumber."


Dea Zoffmann
The classic Middle Eastern party pleaser.


  • 2 cups cooked chickpeas
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini (sesame paste)
  • 2 garlic cloves minced
  • 1/4 teaspoon ground cumin optional
  • 1/4 to 1/2 cup water
  • Salt and pepper to taste
  • Cayenne pepper to serve optional


  • Blend the chickpeas, lemon juice, tahini, garlic, and cumin, if using, with 4 tablespoons (1/4 cup) of water until smooth. Add more water as needed to make a smooth dip. Season to taste with salt and pepper. Serve sprinkled with cayenne pepper to taste.

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