Moosewood Hummus

Use your imagination, or serve it on pita or as a dip for raw veggies. Yields 3 1/2 cups.


  • 2-3 medium cloves garlic
  • handful of parsley
  • 2 scallions, chopped
  • 3 c cooked chick peas (or 2 15 1/2 oz. cans, rinsed & drained)
  • 6 T tahini
  • 6 T fresh lemon juice (I usually use less, add a little at a time and taste as you go)
  • 3/4 – 1 t salt
  • cayenne & cumin to taste (optional)


  1. Place garlic, parsley and scallions in food processor or blender and mince.
  2. Add chick peas, tahini, lemon juice and salt and puree to a thick paste (if you like it thinner, add a little water, or some of the water the chick peas were cooked in).
  3. Season to taste, if desired, with cayenne and cumin (and correct the salt if necessary).

You know the source: The Moosewood Cookbook by Mollie Katzen.

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