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


  • Prep Time : 5 min min
  • Ready Time : 5 min


4-6 servings


  • 1 (15-ounce) can:chickpeas, drained
  • 1/3 cup:sesame paste (tahini)
  • 2 cloves:garlic, peeled
  • Juice of 1/2 lemon :(about 2 tablespoons)
  • 2 1/2 teaspoons:salt
  • 1 cup:water
  • Quartered pita breads:(optional)



  1. Pour chickpeas into food processor.
  2. Add sesame paste, garlic, lemon juice and salt.
  3. Blend in food processor, adding water slowly until desired thickness—a dip-like consistency—is reached.
  4. Chill in refrigerator 1 hour before serving. Arrange on a plate with warm pita bread, if desired.

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.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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