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  • 1 1/2 c.  canned chickpeas save liquid
  • 2-3 garlic cloves
  • 4 Tbsp. tahini
  • 2 lemons juiced
  • big pinch of salt
  • olive oil
  • 1/4 tsp. ground red pepper
  • 1/4 c. olive oil
  • paprika for garnish


  1. Pulse the garlic  in a food processor 3 or 4 times or until minced. Add the drained and rinsed chickpeas, lemon juice, red pepper and thin with some of the liquid that you drained off the chickpeas until you get the desired consistency you want. Process until smooth, stopping to scrape down sides. Pour into serving dish. Make a little well in the center of hummus and pour in the olive oil, sprinkle with paprika and minced rosemary. Insert a few sprigs of rosemary in side of dish for garnish. Serve with pita, sliced cucumber, pimento stuffed olives or crackers.  Yield about 2 cups