Monday, February 22, 2021

Hummus from @TinaKashian1

Hello from TINA KASHIAN! 

This is my own award-winning hummus recipe and I make it weekly at home for the kids and for my husband. It can be served as a dip with wedges of pita bread or vegetables and goes well with broiled or grilled meat. It can also be used as a healthy alternative to mayonnaise on sandwiches. I bring it to gatherings with family and friends. Trust me when I say that homemade tastes much better than store purchased.


All the ingredients, except the tahini (sesame seed puree) are most likely already in your pantry. I used to purchase tahini at Mediterranean or Middle Eastern markets, but it’s now readily available in most supermarkets. I purchased this jar at Wegmans.



1 can (15 ounces) chickpeas

3½ teaspoons tahini (sesame seed puree)

3 cloves minced garlic (1½ teaspoons)

1 teaspoon salt

5 tablespoons extra virgin olive oil

2 tablespoons lemon juice

Kitchen appliances needed:

Food processor or blender


Drain a can of chickpeas and reserve the fluid. 

Mix tahini thoroughly before using to incorporate oil that separates during storage. Using a food processor or blender, combine all the ingredients.

Blend until smooth. If hummus is too thick, add a few tablespoons of the reserved fluid from the can of chickpeas and blend. You don’t want the hummus to be too thin so be careful you don’t add too much fluid. You can always add more later. Here is a picture of the hummus a bit too thick.

 Here is a picture after I added some of the reserved fluid until the hummus is smooth and creamy.

 Pour into a serving platter. Enjoy!