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Prep Time: 15 minutes
Yields: 8 servings






2 cups chickpeas precooked in pressure cooker or soak overnight
1/3 cup chickpea water left over from pressure cooker
3 tablespoons tahini
3 cloves garlic
1/2 teaspoon sea salt
2 tablespoons fresh lemon juice
1/8 teaspoon cumin

  1. Combine all ingredients in a food processor or blender. It is easier to do it in several, smaller batches.
  2. Once blended, stir in a mixing bowl and taste.
  3. Add more seasonings if desired.
  4. Spread on a serving platter and sprinkle paprika or chili powder and a little olive oil over whole plate.
  • Use canned beans to save time.
  • Try the same recipe with different kinds of beans such as navy beans or black turtle beans.


Love and brussels sprouts,


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