Hummus (download printable PDF)

(This recipe for chickpea dip is from Syria and Lebanon. Hummus is the most often served appetizer with any Middle Eastern meal.)


(1) 19 oz. can of chickpeas
4 Tbs. taheena sauce
1/4 cup lemon juice
4 garlic cloves

2 Tbs. olive oil
1 Tbs. parsley
pinch cayenne pepper


knife and cutting board
measuring cup
measuring spoons
lemon reamer
can opener
blender or food processor
shallow serving bowl

This dish is seasoned to taste. Juice the lemon. Peel and crush the garlic into small bits. Finely chop the parsley The dish can be prepared up to this point in advance. Open the can of chickpeas and pour them, along with 1/2 of the liquid in the can, into the blender or food processor. Add the teheena, garlic, lemon juice, cayenne pepper, and salt. Blend the mixture into a thick paste. The rest of the liquid from the can may be added if a thinner consistency is desired. Place the mixture in the serving bowl and place the bowl in the refrigerator. Chill for at least 1 hour. Before serving garnish with parsley and sprinkle with olive oil. Hummus can be made in advance of the meal and stored in an airtight container. Hummus can be bought in the store, but is not as good as homemade.