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Hummus (Traditional & Spicy)

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Time: 5-10 minutes

Serves: 12 as an appetizer

Inspired by: When I first decided to learn to cook, I started with all Armenian foods I had as a child. Although hummus wasn’t actually something I discovered until I was an adult, it seemed like one of the basics that I should know how to make and include in my “Mediterranean-themed” meals. I’ve come to love the simplicy of making it and how healthy it is as snack or appetizer with raw veggies.


  • 2 cans garbanzo beans (15 oz cans)
  • Juice of 1 to 1 ½ lemons (ideally, just a tiny bit more than ¼ cup)
  • 1-2 garlic cloves
  • ¼ – 1/3 cup Tahini
  • ½ to ¾ cup water (usually needs at least ¾ cup)
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne (can add up to 3 teaspoons of cayenne to make a very spicy hummus)
  • Salt to taste (usually between 1/4 and 1/2 teaspoon)
  • Garnish: light olive oil, paprika and parsley


  • Drain garbanzo beans and rinse well in colander.
  • Blend garbanzo beans, lemon juice, garlic, Tahini, 1/2 cup water and spices in food processor until smooth and to your desired thickness. Add salt to taste – usually at least ¼ teaspoon. Add additional water a little bit at a time until it is your desired consistency.
  • Serve in a low, wide dish. Drizzle with a high-quality olive oil and sprinkle with paprika. If available, garnish with parsley.

Wine Suggestions: A crisp white or light red. If go heavier on the garlic, a light red such a Spanish Rioja is perfect. If you go really spicy, then a medium-bodied, spicier Syrah-Grenache based Southern Rhone could be nice or even an off-dry white to balance the flavors.

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