You Likey De Hummus?

Hummus is the Arabic word for chickpea, and is a staple in this little corner of the world.  It’s a dish that’s been around for at least 7,000 years, and was first developed by the Egyptians.  I’ve had some of the most amazingly fine hummus here, literally grounded into a creamy spread like nothing I’ve had before. The dish is found at all times of the day, including breakfast – and is so popular I found this sweet little blog dedicated entirely to the love of hummus: Hummus 101

Guinness Book of Hummus Records!

Here’s a recipe, in case you’d like to try your hand at it back home.  You could also experiment with variations on the bean, using broadbeans, fava beans, or even kidney beans instead of the traditional garbanzo.  Alternate toppings include extra virgin olive oil, sprinklings of garlic, olives, or, if you’re into it, any kind of ground meats (preferably free range, grass-fed, locally raised, and all that jazz…). It’s super easy and only requires a handful of healthy ingredients!


  • 4 garlic cloves, minced and then mashed
  • 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
  • 2/3 cup of tahini (roasted, not raw)
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/2 teaspoon of salt
  • Pine nuts (toasted) and parsley (chopped) for garnish


1 In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

Makes about 3 cups.

Ho, grind ‘um, cuz!

And as if the tasty goodness weren’t enough, the dish can be very nutritious as well (so long as you’re not topping it with something nasty!). 

Chickpeas are a fantastic source of fiber – the kind that digests slowly and keeps blood sugar levels from rising too rapidly.  So, if you have diabetes, insulin resistance or hypoglycemia, this is a dish for your menu!
Chickpeas also contain molybdenum, a trace mineral that helps the body detoxify sulfites, as well as iron and manganese, which are essential for healthy blood and high energy.

4 thoughts on “You Likey De Hummus?”

  1. Jo, I enjoyed your post on humus, which I also enjoy. I believe ground, not grounded is the past tense of grind. Grounded is the past tense of ground. Look forward to your future posts.

    1. why, thank you for that grammatical addition, aunty wendy, i shall keep it in mind for future drafts ;o) admittedly, some of the history etc. i paraphrase or rephrase from wikipedia. this method, coupled with my tight sched, will most likely translate into many a grammatical error in future! cheers for the free edit, though ;o) btw, i’d love to post one of your favorite recipes – we could do a series on “Fujimoto Family Faves.” pass the word on to kristi, et al!

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