Garbanzo and Blue Cheese Hummus

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This was one of those accidental recipes that happened when I was putting together an antipasto plate for a picnic. I had the cheese alongside the hummus and when I tasted them together, I loved the combination. It makes a wonderful spread for crusty bread or crostini topped with chopped ripe tomatoes, cucumber, and mint or basil.


  • cupsor so cooked garbanzo beans
  • 2 tablespoonsroasted or poached garlic
  • 1 teaspoontoasted sesame oil
  • 1 tablespoonfresh lemon juice
  • cupor so buttermilk, homemade vegetable stock or your favorite canned broth, or bean-cooking liquid
  • 2 ouncesrich blue cheese, such as Great Hill, Maytag, or Bellwether Farms
  • Salt and freshly ground pepper


Combine the beans, garlic, sesame oil, and lemon juice in a food processor, and process for a minute or two until the mixture is pureed. Add enough buttermilk to aid in the process. Add the cheese and process until smooth. Taste and season with salt and pepper if you think it needs it. For a really smooth texture, you can push the mixture through a medium strainer, but you can certainly leave it the way it is. Store covered in the refrigerator for up to 4 days.

To serve, scoop into a serving bowl or spread out on a plate and drizzle with fragrant oil and a sprinkling of chopped herbs, if desired.

Garnish if you like with fragrant olive or nut oil and chopped chives or fresh parsley, or a combination