Best Hummus

I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.

Original recipe makes 2 cups


1 (15 ounce) can garbanzo beans (chickpeas), drained
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 cup water
3 cloves garlic, crushed
1/2 teaspoon ground cumin
1 pinch paprika
1 sprig fresh parsley, chopped

  • PREP

    10 mins


    10 mins


  1. Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.


Calories: 27 kcal
Carbohydrates: 2.5 g
Cholesterol: 0 mg
Fat: 1.7 g
Fiber: 0.6 g
Protein: 0.7 g
Sodium: 28 mg