By Karen Hanson




2 cloves garlic

1 (19 oz. can) garbanzo beans (aka chickpeas), half the liquid reserved

4 Tablespoons lemon juice

3 tablespoons tahini paste

½ teaspoon salt

Ground cumin to taste

1-2 tablespoons olive oil


In a blender or food processor, chop the garlic cloves.  Pour garbanzo beans into blender or processor, reserving about a tablespoon for garnish if desired.  Add lemon juice, tahini and salt.  Blend until well blended and creamy.

Transfer the mixture to a medium serving bowl.  Sprinkle with cumin and pour olive oil over the top.  Garnish with reserved garbanzo beans or other toppings as desired.

*The hummus may be flavored with the addition of black olives, roasted red peppers, sundried tomatoes or other add-ins. Get creative!

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  • Karen Hanson

    Karen Hanson

    Karen Hanson is a dietitian for the Johnson County Department of Health and Environment.  Her  role is to promote sound nutrition practices and education for the public. She is a Registered Dietitian and a Certified Exercise Physiologist through the American college of Sports Medicine.  Karen and her husband have been... Read more