Cyd’s Garlic Hummus

Total Time: 10 minutes


  • 2- 15 oz can of chickpeas (garbanzo beans)- 1 can drained-  reserve the liquid from the other can
  • Juice from ½ fresh lemon (or to taste)
  • 1 1/2 tablespoons tahini  (this can be left out for a milder flavor)
  • 2 cloves Armenian garlic, crushed (if you LOVE garlic, add another clove)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon cumin (or to taste)
  • Drizzle of olive oil


Drain chickpeas and set aside liquid from 1 can. Combine remaining ingredients in blender or food processor. Add liquid back in. Blend on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley/paprika or pitted kalmata olives (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.


Blend in ½ cup roasted red peppers for a nice color and flavor addition

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.