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3 cups (2 cans) cooked garbanzo beans

1/2 cup sesame tahini

1/2 cup freshly squeezed lemon juice

1/4 cup extra virgin olive oil

2 tsp. garlic powder or 2 to 3 cloves, crushed

1 tsp. ground cumin

1-2 tsp. sea salt or Herbamare, or to taste

1/4 cup bean cooking liquid or water to desired consistency


Place all ingredients into a food processor and process until smooth and creamy. Taste the hummus to see if it needs more lemon, or tahini, garlic or salt. Also add more water for a thinner consistency and process again. Makes about 4 cups.

The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre

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