Yields 2 3/4 Cups


  • 4 garlic cloves
  • 2 cups canned or cooked dried chickpeas, drained and rinsed
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons water


Add all the ingredients to a food processor or high speed blender and process until the hummus is coarsely pureed.  Add additional water 1 tablespoon at a time if needed. Taste, for seasoning, and serve chilled or at room temperature.

Recipe courtesy of Ina Garten