Hummus - not humus.


Photos by "Bay" productions, which includes Laura Quattrociocchi

           A multi use product that is handy to have in the fridge for many occasions. Easy to prepare with a food processor or immersion blender. A good work out by hand, but it can still be done. We made this by hand (with the help of flat bottom jars) during all the years at o'Bagelo's.  I think you can make a small batch at home without the power equipment.  Great snack to have around all year round.


  • 2 - 16 oz cans Chick peas
  • 4 cloves of garlic
  • 6 oz. Tahini (ground up sesame seeds in a liquid form)
  • Juice of 2 lemons
  • 1 tsp Tamari - high grade soy sauce
  • 1 tsp. Cayenne pepper
  • 1 tsp. Black pepper - because you need more than "to taste"
  • 1 tbsp. Fresh parsley, chopped
  • 3 green onions, mostly white parts, coarsely chopped
  • salt to taste
Total time: 15 minutes

Special tools: Food Processor is helpful but not mandatory.

My hummus is a much thicker version that most commercial brands or those you see in mediterranean restaurants. It can be used as a spread or as a primary filler for a sandwich (think tuna here).

(obligatory picture of cook in action)

Start by draining and rinsing the chick peas and set aside.  I like to begin the processing with a little more than half of the chick peas so as not to burn out the machine.

Add 1/2 of the drain chick peas to the processor with 3/4 of the lemon juice, smashed garlic cloves, and all of the tahini. Mash away until the mixture forms a smooth consistency. Add the rest of the chick peas and lemon juice and continue to mix.

Next add the black pepper, cayenne pepper, salt and mix again. I like to add the parsley and green onions last finishing the mixture by hand. This also lets me break up any of the peas that were stubborn in the processor. It also lets me get the hummus to a thickness that I want without destroying the end product.

 In this cooking session I had the benefit of two artist friends helping in the kitchen, not only with dishes and the eating, but in the food styling of the end product.

Serve with fresh bread, crackers, and any colorful accoutrements you find desirable. Here we have a few kalamata olives and we also drizzled some extra virgin olive oil to finish.


Find the biggest container you have that can stand up to a little pressure. A stainless steel bowl or a cast iron dutch oven works well.

Add the drained chick peas to the container. With a sturdy flat bottomed coffee cup or jar in each hand, start smashing your chick peas. Be patient. After a good portion are broken up you can add 1/4 of the lemon juice for moisture and to aid the process. Keep this up until all the beans are mostly smashed.

Minse your garlic separately, and add to the chick peas with the rest of the lemon juice and the tahini. Keep mixing and smashing any loose chick peas.

I find that I have to pinch many of the stubborn peas as I keep working the mixture. Now I add my black pepper, cayenne pepper, and salt. Keep mixing and smashing. Add your parsley and green onions last and throughly get all those ingredients into a consistency you find attractive.

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