Now that I’ve pretty much switched to a “slow-carb-style” diet, I’ve wanted something to give raw vegetables some flavor. I’ve enjoyed hummus for years, but usually on pita bread, which I’m not eating right now. Like most of my recipes, I arrived at this one by combining the aspects I liked from a number of recipes found while searching Google.


  • 3 cups garbanzo beans, cooked and hulled (or 2 15-oz. cans, drained and rinsed)
  • 2/3 cup tahini (roasted, not raw)
  • 1/3 cup fresh lemon juice
  • 1/2 cup cooking liquid from garbanzo beans (or water, if not available)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt


  1. Place all ingredients in food processor and process until smooth and creamy.
  2. Spoon into serving dish and garnish with any combination of olive oil, paprika, parsley, and/or tomatoes.
  3. Serve at room temperature or chilled with fresh vegetables, such as carrot sticks, celery sticks, cucumber slices, broccoli flowerets, cauliflower flowerets, or sugar peas.