The exact origin of hummus is unknown, but it is a delicacy in the Mediterranean and the Middle East for hundreds of years. “Hummus” means chickpea in Arabic and as told by many folklore tales that it is one of the oldest known prepared foods.

Chickpeas are one of the earliest crops to be grown in Mesopotamia. Hummus was commonly eaten on the streets of Ancient Rome. Plato and Socrates referred to the nutritional values of hummus in their writings.

Hummus can be used in many ways including; Dips, a replacement for mayonnaise in sandwiches and even a topping for roasting vegetables.


  • 1 Cup cooked Garbanzo beans (or 1 Can ½ drained)
  • 4 Tablespoons of Lemon Juice (or juice of 1 lemon)
  • 1 Tablespoon Chopped Garlic (2 if you really love garlic)
  • 1 teaspoon sea salt
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons tahini
  • 2 teaspoons cumin
  • 1 teaspoon Coriander


Put all ingredients into a blender and blend until smooth. Add more bean juice if Hummus is too thick. Serve with pita bread, or as a veggie dip! Great to replace mayo for sandwiches.

Refrigerate unused portions.

Optional Varieties:

Olive Version:  Add 2 Tablespoons of Green Olives (Seeded and stuffed with pimentos)

Sundried Tomato Version: Add two tablespoons of Sun Dried Tomato Pesto. Top with Roasted Pine Nuts.

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