Source:  Self-adaptation cir. 2000


A little story about hummus. “Hommus“, is the Arabic word for chickpea, thus a very Arabic, middle-eastern dish found in everyone’s home, like our version of peanut butter in the U.S. But sooo much better. Hummus has loads of health benefits. It’s high in dietary fiber, vitamins and proteins. Thus, the perfect vegan food.


Having a great Palestinian childhood friend was a definite delight from the culinary perspective. It was also more than likely my first exposure to this middle-eastern delight. My friends mother, a native born Palestinian woman, would always have a bowl of fresh made hummus on hand. Always drizzled with some olive oil and sprinkled with paprika, it was one of my favorite dishes to taste.

As the years went on, this middle-eastern dish became more and more popular, and before you knew it, you could get your pre-made container from the grocery store. The flavor paled in comparison to the fresh made version, and I have yet to this day, been able to find a store bought version of hummus that I like. You know what they say, when you can’t find what you want, do it yourself…or something like that.

I’m encouraging you to take the hummus challenge. Get your food processor plugged in, and begin to grind. Once all whipped together, season with your own ideas, or follow my adaptation. You will be able to serve this dip with pure confidence, and wow the crowd. And don’t forget, hummus goes great with sliced vegetables, or the delightful naan bread. Bismallah! (enjoy)


Pair with fresh cut vegetables or your own, home-made pita bread.
Course Side Dish
Cuisine Indian, Middle Eastern
Keyword Vegetables
Prep Time 30 minutes
Cook Time 20 minutes
Soaking Time 12 hours
Total Time 12 hours 50 minutes
Servings 10 people


hummus base

  • 2 cups garbanzo beans
  • 1/2 cup tahini
  • 1 whole lemon juice only, discard pulp and seeds
  • 2 cloves garlic
  • 1/2 tsp Cumin one of my favorite seasonings!
  • 1-2 pinch sea salt
  • 2 pinches ground pepper
  • 2 TBS olive oil helps with blending


  • olive oil garnish as desired to finished hummus
  • parsley
  • paprika


  • Soak the beans overnight. After a minimum of 8 hours has passed, drain and put beans in pressure cooker, add enough water to cover the beans. Seal lid, and cook once under pressure, on medium heat for about 17 min.
  • In a mixer/blender style apparatus, add the cooked beans, tahini, lemon juice, garlic, and spices and turn on blender and begin to combine.
  • Let the blender run for a few minutes until you are sure it’s well blended and very smooth. If during this time you need to add water, do so-each recipe is different, so do it until the dip is pliable and smooth looking, but not liquidly at all.
  • Once dip is well blended, serve in dip bowl, sprinkle on a dash of olive oil, and garnish w/ paprika and parsley. serve with your own home-made naan bread (see recipe)
    naan bread


For the garbanzo beans, I think your home made version is always better to the canned version.  To do your own, soak beans overnight in water.  The following morning, rinse the beans, and put into the pressure cooker.  Cover the beans with water, plus an inch of water so that the beans have plenty of water.  Put the heat on high temp, until the pressure is achieved in the cooker, then turn the heat to medium, ensuring the pressure is maintained, but not leaking out water.  Set timer and cook at this point for about 10 min. 
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