Hummus-style Chick Pea Dip

Preparation info

  • Makes about

    1½ cups

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Think of this as a streamlined hummus, the Middle Eastern blend of chick peas and tahini (toasted sesame) paste. Chick peas are a nutrient-rich legume, dense with carbohydrates and protein. Tahini, on the other hand, is primarily fat. We’ve kept the characteristic flavorings in hummus—lemon juice, garlic, olive oil, mint, and dill—and left the tahini behind.


  • 1 can (19 ounces) chick peas, rinsed and drained
  • 3 tablespoons fresh lemon juice, or more to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons cold water
  • 1 garlic clove, finely chopped
  • Cayenne
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill


    Puree the chick peas, lemon juice, olive oil, water, and garlic until smooth and fluffy. Transfer the mixture to a shallow soup bowl or other deep plate. Smooth the top with a spatula. Sprinkle lightly with cayenne and top with the combined chopped herbs.