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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.

Difficulty: Easy

Hands-on: 20 minutesTotal: 20 minutes

Serves: 8


  • 6 cloves garlic, peeled
  • ½ tsp. salt
  • 1 can (15 oz.) garbanzo beans, drained, liquid reserved
  • ⅓ cup tahini
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • ½ tsp. ground cumin
  • ¼ 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.