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Makes 3 cups


  • 2 cans (16 ounces each) reduced-sodium garbanzos, rinsed and drained except for 1/4 cup liquid
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon paprika
  • 3 tablespoons tahini (sesame paste)
  • 2 tablespoons chopped Italian flat-leaf parsley


In a blender or food processor, add the garbanzos. Process to puree. Combine the olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well. Add the reserved liquid, 1 tablespoon at a time until the mixture has the consistency of a thick spread. Serve immediately or cover and refrigerate until ready to serve.


Nutritional Analysis

(per serving)

Calories 48
Fat  2 g
Saturated Fat  < 1 g
Protein  2 g
Carbohydrates  6 g
Fiber  2 g
Cholesterol  0 mg
Sodium  106 mg

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Jan 27th, 2011 at 4:15 pmmltelizabeth
Hummus is yummus.