Hummus (Chickpea Dip)


Preparation info

  • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

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U.S. Metric Ingredients
1 lb 500 g Cooked or canned chickpeas, drained
8 oz 250 g Tahini (sesame paste)
¼ oz 8 g Garlic, crushed
4 fl oz 125 mL Lemon juice
1 fl oz 30 mL Olive oil
to taste to taste Salt
pinch pinch Cayenne
1–2 fl oz 30–50 mL Olive oil



  1. Purée the chickpeas with the tahini, garlic, lemon juice, and olive oil.
  2. If necessary, thin the purée with a little water or additional lemon juice, depending on the taste.
  3. Season with salt to taste and with cayenne.
  4. Chill at least 1 hour to allow the flavors time to blend.
  5. Spoon the hummus into serving bowls. Drizzle additional olive oil over each bowl before serving.

Per 1 fl oz (29.57 mL): Calories, 80; Protein, 3 g; Fat, 6 g (63% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 2 g; Sodium, 0 mg.



Substitute eggplant purée for the chickpeas. Make the eggplant purée as follows: Toast whole eggplants under a broiler, over a gas burner, or directly on a flattop range until the skin is charred and the eggplant is soft. Peel off the charred skin under running water and cut off the tops. Remove large clumps of seeds, if desired. Let stand in a china cap or sieve to let excess moisture drain, then purée the pulp. Reduce the lemon juice to 2–3 fl oz (60–90 mL) and the tahini to 4 oz (125 g). Double the olive oil.