Recipe: Quick Lemon-Garlic Hummus

Makes 2+ cups

You know how you think you know something…. Like the earth is round. Or flowers bloom. Or hummus goes into a bowl? … only to have your vision shattered? Your dreams crushed?

Yeah. Turns out not everything is as it seems.

The earth is not perfectly round. It’s a “bumpy spheroid” according to Scientific American. And flowers don’t always bloom. Especially when it’s over 100F for well over a month. My crispy garden is testament to that. And hummus doesn’t go in a bowl. It goes on a plate. I learned that from the Israelis.

How’s that for blowing your mind?


2 cans chickpeas, drained (reserve 1/4 cup whole chickpeas for garnish)
3 Tbsp lemon juice (about 1 lemon, juiced and strained)
parsley, small palmful – plus extra for garnish
2 cloves garlic
1 tsp tahini, or more to taste
1/3 cup olive oil

Grilled pita bread, for dipping


First step, find a nice spot to make the hummus. Perhaps while perched in the middle of a chickpea field. Mmm. Imagine all the hummus you could make with these chickpeas…

Chickpea field in Lower Galilee, Israel. Photo by Eitan.

To make a happy plate of hummus quicker than a bowl of oatmeal, you just need a few ingredients. Don’t forget the garlic!

Put the chickpeas, parsley, garlic, lemon juice, tahini, salt, and olive oil in a food processor.  Phew. I remembered the garlic.

Buzz until smooth, adding more olive oil if necessary. Give it a taste and see if the seasonings need adjusted. Garnish with extra parsley, olive oil, and chickpeas. (If you use the tip of a spoon to make swirly lines in the hummus, you can make a beautiful – and traditional – olive oil river).

Enjoy with a smile, a friend, and a secret.

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  1. A quick tip, make the thahini sauce first, mix very cold water, lemon juice together, add to the hummus mix…enjoy!

  2. I love hummus – thanks!
    I love food in Israel – got to go there twice – the breakfasts are the best

  3. I’ve always eaten it on a plate because I first had hummus in Aleppo. They put a depression in the center, to make a lake of olive oil.

  4. I’ve never put parsley in my hummus, I will have to try that. Yum!

  5. Sasha Martin says:

    Brian, all I can think is how a lake of olive oil would be a dream spa location. People who went there would have the softest skin…

  6. Lama Khatieb says:

    Hummus is not an Israeli dish and it does not belong to their culture or cuisine !!!!!! Anybody would know that !


    Just wanted you to know that we utilized this recipe today in our Vacation Bible School as one of the snack/lessons today. It was awesome. We used this recipe for the tahini:

    So building you a growing fan base on the Olympic Peninsula both young and old!


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