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Mary Ann Addis

Mary Ann

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Pronounced “HOOM-uhs”, this is a Lebanese staple made weekly for my healthy snack cravings. Growing up in a Lebanese household, hummus was whipped into perfection on a weekly basis, served along with our meals. Contrary to the store-bought ones, it’s simply and deliciously made. With just a few ingredients, you’re definitely getting more for your buck, refraining from consuming an over processed product.

Personally, I stick to the original hummus, but there are times when the whimsical side of me dabbles and experiments with other flavors: pesto, sundried tomatoes, jalapeño, smoked chipotle, spinach, roasted garlic, and fried onion. Simply add any “extra” ingredients once the original hummus is whipped. Enjoy!


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Prep Time8 minutes
Total Time10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Arabic, Lebanese, Mediterranean
Keyword: dip, healthy, hummus, Vegan
Servings: 6


  • 15-16 oz Garbanzo Beans
  • ½ cup Water
  • 1 Garlic Clove
  • 1 tsp Kosher Salt
  • cup Lemon Juice
  • cup Tahini Mix well if oil is sitting on top
  • Olive Oil
  • Paprika optional for finishing
  • Za'atar optional for finishing
  • Pinenuts optional for finishing


  • Strain chickpeas, rinse, and transfer to food processor. (reserve a few chickpeas for garnish)
  • Smash garlic and add to food processor or blender, along with the salt, lemon juice and tahini, then process
  • If too thick, add some water. Taste to check for seasoning. 
  • Spoon hummus in a bowl or serving dish. Use the back of a spoon to spread the hummus over to create a little well ("canal"). Sprinkle some paprika, za'atar, and toasted pinenuts along with a few of the chickpeas, and pour extra-virgin olive oil in the center canal formed. Serve with warm pitas, pita chips, carrots, peppers, or snap peas.
    For various hummus flavors, process the following with the hummus mixture: roasted peppers, spinach, avocado, herbs, or caramelized onions.



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