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Updated January 29, 2009

Be aware that sesame has a high incidence of cross reactions in patients allergic to poppy seeds (according to a 1995 study), hazelnuts, kiwi, and rye (according to a 1993 study). As always, if you are concerned about the suitability of any ingredient for your diet, contact your allergist or dietician.

Hummus is a Middle Eastern spread often served with mezze, appetizer platters which may include raw vegetables, tabouli, or falafel. It is delicious as a sandwich spread on pitas or whole-grain bread, especially with grilled vegetables or meats.

Tahini paste is available at ethnic markets or at larger supermarkets.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1 15 oz. can chickpeas (garbanzo beans)
  • roughly 1/3 c tahini paste (amount may vary)
  • 2 cloves raw garlic
  • juice of 1 lemon
  • salt and pepper
  • cayenne pepper (optional)
  • freshly chopped parsley (optional)


  1. Drain and rinse chickpeas. Puree in a food processor or blender with tahini paste and garlic clove. The texture should be approximately like peanut butter. If the hummus is too dry, add more tahini paste in a slow stream until the texture is correct.

  2. Stir in lemon juice and taste. Add salt and pepper (and cayenne pepper, if using) as needed to correct seasonings. Top with freshly chopped parsley, if desired.

To store:

In a covered container, I have kept hummus in my refrigerator for several weeks.

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