I’ve made more hummus this summer than I’ve made in my entire life previously, because I’ve finally realized how easy it is to make, and it’s dang good.  For macho American fast food aficionados who think of hummus as sissy hippie food, remember that hummus is the great grandfather of bean dip, and it’s been around longer than McDonald’s, or even Clan MacDonald.

This is the recipe I use, based on the recipe from Cook’s Illustrated.


  • 1 14 oz can chickpeas (garbanzo beans)
  • tahini
  • 1 small garlic clove, crushed or minced
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • the juice of one lemon
  • 1/4 cup water

Mix the lemon juice, olive oil, and water together in a small bowl.  Drain the beans and put them into a food processor along with the garlic, cumin, and salt.  Pulse them a few times until you’ve converted them to a very thick paste.  Use a rubber spatula to scrape down the beans that are stuck to the sides.  Add a few big spoonfuls of tahini – you’re looking for around 1/4 cup, but you don’t need to be precise.  Now, turn the machine on and slowly pour in the lemon juice mixture.  Once it’s all added, stop the processor, scrape down the sides again, turn on the processor, and leave it running for a minute.

Transfer the hummus to a serving dish, and, if you want, sprinkle some paprika (or smoked paprika) over the top, and finish with some olive oil.  We have found pita chips to be a much more convenient way to eat hummus than regular pita bread.