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hummus with olive oil


The recipe below is from The Best Recipes in the World by Mark Bittman. 

You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

Course Appetizer
Keyword chickpeas
Servings 8 servings


  • 2 cups drained well-cooked or canned chickpeas liquid reserved
  • 1/2 cup tahini sesame paste, optional, with some of its oil
  • 1/4 cup extra-virgin olive oil plus oil for drizzling
  • 2 cloves garlic peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin or paprika or to taste, plus a sprinkling for garnish
  • Juice of 1 lemon plus more as needed
  • Chopped fresh parsley leaves for garnish


  1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
  2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Recipe Notes

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.