Multicultural Recipes


Arab Hummus

*Note: if this dish is served at an event, all attendees must be persuaded to partake, as this diminishes the danger of non-partaking attendees being offended by partaking attendees post-hummus offensively garlicky halitosis.

  • 3 cups garbanzo beans (home cooked – come on, use the dry ones, and save the cooking liquid)
  • Lots of garlic – 6-10 cloves
  • ¼ cup sesame tahini
  • Juice of 1-2 fresh lemons, or in a pinch, ¼ cup Realemon juice
  • 1 tsp salt
  • 1 tsp or to taste cayenne pepper
  1. In a blender (can use a food processor, too, but the hummus is smoother if made in a blender), put the garlic, lemon juice and spices – whir until liquid.
  2. Add the tahini and ¼-1/2 cup bean cooking liquid – whir like crazy.
  3. Start adding the garbanzo beans about a cup at a time, along with cooking liquid to keep the blender from burning up.
  4. Eventually you’ll get it all into the blender and will probably have to stop it and stir from the bottom.
  5. It’s OK if the consistency is a tiny bit runny/loose, cause it will set up when it is in the fridge. You want it about as thick as pudding.
  6. Refrigerate several hours or overnight for best taste. Adjust spiciness if needed.
  7. Either share with a friend or, after eating, stay home for the day!