Hummus with Tahini Recipe




16 oz. garbanzo beans
or chickpeas
1/4 cup of the water from a
can of chickpeas
3 to 5 tbsp. lemon juice
One and a half tbsp. tahini
2 cloves crushed garlic
1/2 tsp. salt or to taste
2 tbsp. olive oil



  • Drain the chickpeas and then set aside the water that has been collected from the can.
  • Mix all the remaining ingredients in Super Chopper.
  • Add the liquid from the chickpea can and blend the mixture with 4 bursts of 3 seconds each or until the mixture is smooth and thoroughly mixed.
  • Remove the mixture in a large serving bowl and then create a sort of well in the center of the Hummus mixture.
  • Add about 1 or 2 tablespoons of olive oil in this well and garnish with a bit of parsley.
  • Serve with toasted or warm pita bread or cover the hum mus and refrigerate.
  • If you want your hummus spicy, then add a single sliced red chili or a bit of cayenne pepper.
  • Hummus can be kept refrigerated for up to 3 days and then can be kept in the freezer for a month. If it appears to be dry, then add a little bit of olive oil.