This Middle Eastern dip is made from cooked garbanzo beans, which are also known as chickpeas. It tastes best with warmed pita bread wedges and raw vegetables for dipping.

Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 6 cloves garlic, peeled
  • 1⁄2 tsp. salt
  • 1 can (15 oz.) garbanzo beans, drained, liquid reserved
  • 1⁄3 cup tahini
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • 1⁄2 tsp. ground cumin
  • 1⁄4 tsp. paprika


  • Purée garlic and salt in food processor or blender. Add garbanzo beans and purée to a paste.
  • Add the tahini, lemon juice, oilive oil, and cumin and blend until smooth. If hummus is too thick, thin it out by adding 1 tablespoon of the reserved garbanzo bean liquid at a time and reblending.
  • Transfer dip to a bowl and sprinkle with paprika.