Hummus is a really addictive dip you can eat any time. A favorite Washington co-worker, Mac, turned me on to hummus and provided my first recipe. I burned out a good blender motor by trying this without adequately soaking and pre-cooking the chick peas. 

  • 3/4 cup Tahini (this can be purchased in ethnic stores, or see recipe below)
  • 3 cups cooked chick peas
  • 3/4 cup lemon juice
  • 1/4 cup seeded black olives
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. cilantro hot paprika or red pepper powder
  • LOTS of pita bread

Pour liquid off of chick peas and rinse them thoroughly*. Put tahini, lemon juice and other ingredients (except chick peas, bread and paprika) into blender on medium speed. Add beans slowly, grinding to a texture like yogurt.

Add lemon juice a couple of tablespoons at a time if you want it more liquid. Sprinkle with hot paprika, serve with strips of microwaved or toasted pita bread. This keeps well as a snack food in the refrigerator, for about a week. It also will freeze for about a month.

Use a resealable plastic tub.

* If you start with dry chick peas, soak them for six or 12 hours in a jar of water, then cook them slowly for about an hour in boiling water. Their volume will almost double. They can never be soft enough.  

Tahini sauce for hummus recipe

  • 5 tbsp. ground sesame seeds
  • 1 tbsp. sesame oil
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 cup water
  • 2 cloves garlic, pressed

Put sesame seeds into DRY blender on high for about 2 minutes. Shut off blender and add other ingredients. Blend again on high until mixed. Use as a dressing, or continue with humus recipe above. 

–Robbie Adams