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Making home-made hummus is easy with this authentic Middle Eastern recipe.

Like me, you probably accustomed to buying the elements to an Israeli salad course−hummus, tahini, charif, Turkish and Israeli salads and all the rest−already prepared. There's nothing wrong with that, but if you have the time, you can make some of them fresh with these authentic Middle Eastern recipes, courtesy of my sister-in-law Chanie. They've been passed down straight from her Iraqi grandmother to her mother, to her, to me and now to you.

Serve on a flat plate and use the back of a spoon in a circular motion to smooth out the hummus. Top with a few dashes of sumac or paprika or za'atar and drizzle with olive oil.

Looking to add some flavor to your hummus?  Try my Roasted Garlic Hummus or Lemon Lover's Hummus

  • Duration
  • Prep Time
  • 1½ cupsServings


  • 1 (15-ounce) can chickpeas, drained
  • ¼-⅓ cup tahini
  • 2 cloves garlic
  • Juice from ½ a lemon (about 2 tablespoons) or more to taste
  • 1 teaspoon salt, plus more to taste 
  • 2 tablespoons extra virgin olive oil


1 Pour chickpeas into food processor, add tahini, garlic, lemon juice and salt.  

2 Blend, adding water slowly until desired thickness—a dip-like consistency—is reached.  Spread on a plate and drizzle with evoo. 

3 Chill in refrigerator 1 hour before serving. Arrange on a plate with warm pita bread, if desired.