This is one of our favorite appetizers to each with organic blue corn chips or cut up veggies. We also like to take hummus with us traveling and eat on our homemade whole wheat bread.

This is one of my family’s favorite appetizers to eat with baby carrots, other cut up veggies, or organic blue corn chips.  I also like to take this traveling and eat on homemade whole wheat bread. Great as a dip, sandwich spread, in pita pockets, etc.

Preparation and Cooking of Dried Beans:

1-1/2 cups dried garbanzo beans or chick peas

1 quart filtered water

Soak overnight and drain well.

For every 2 cups of soaked beans, add 1 qt. fresh filtered water and bring to a boil and simmer 2 hours or use a pressure cooker and follow cooker’s directions for cooking time.

Tip: Using dried beans/peas is more economical, but if time is a factor, then use canned beans.


2 cups cooked beans, rinsed and drained

1/3 to 1/2 cup tahini (sesame seed butter)

1 clove garlic finely minced

dash garlic powder (optional)

juice of 2 small or 1 large lemon

1/2  tsp. Celtic sea salt

1/2 tsp. ground cumin


Puree cooked beans in food processor or blender.

Add all other ingredients and blend well with beans.

You may need to add up to 1/4 cup water if too thick to get a smooth consistency.

Note: This will keep in the refrigerator in sealed container for about 1 week.

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