Want a snack? Have some hummus.



1 (15-ounce) can chickpeas, rinsed and drained
1/4 cup tahini
1/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/4 cup fresh parsley, packed
1/2 teaspoon salt
1/4 teaspoon ground cumin

Place ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. You can either refrigerate at this point, or serve immediately. Use as a dip with fresh vegetables or as a spread on a tortilla.

Yield: 8 servings (serving size: about 1/4 cup)

Recipe Notes

  • Hummus has more flavor after it has been refrigerated at least 24 hours before serving. Prepare large quantities of hummus at one time. It can be refrigerated up to a week and frozen up to 3 months.
  • Use as a dip for fresh vegetables.
  • Substitute black beans for the chickpeas or use 1/2 can of each.
  • Spread on fresh tomato slices.


  1. Taste really great, next time I’ll add some jalapenos as I like things with a little kick!

  2. Anonymous says:

    What is tahini?

  3. Tahini is a paste made from ground sesame seeds, which you can find in most health food stores and some grocery stores. It’s often used in Middle Eastern cooking. I have a few other recipes on the blog that contain tahini, if you want to try it! 🙂

  4. Linda green says:

    All of these Beans rice etc are high in calorie count. It would be ice to know for the recipes the breakdown of fats and calories and proteins.

    • Hi, Linda. I do have nutrition facts on my newer recipes. Unfortunately, when I began my blog in 2009, I didn’t think to add that information. I wish I had! However, you can always plug in the ingredients in an online recipe program to determine calories per serving. I like to use http://www.myfitnesspal.com.

  5. My first try at making hummus. This is better than store bought! Very good, and really easy! Thank you!

  6. Made this recipe with a few substitutions because I did not have some of the ingredients.
    I used cilantro instead of parsley
    I used sesame oil instead of olive oil
    I did not have tahini on hand.
    This is the tastiest hummus I have ever had. Thank you so much.

  7. Thank you for the recipe. This is my first time ever tasting hummus. It’s delicious! God bless you for the work you have done and the lives you have changed.

  8. I was wondering if it’s okay to just eat the store-bought hummus during this fast?

    • Hi, Daphny! Yes, you can use store-bought hummus, as long as it doesn’t contain restricted ingredients. I’m pretty sure Oasis and Sabra have Daniel Fast friendly options. Just read the label carefully to be sure. Thanks for your question!

  9. Sarah Johnson says:

    If you happen to like the Jalapeno Cilantro hummus, you can replace the parsley and cumin with fresh jalapenos and cilantro. It’s DELISH!!

  10. Jess Rose says:

    Love this recipe! I’ve been making it for six years now, and I have never found a store-bought hummus that compares. I like to make mine from dry chickpeas. The reserved liquid from cooking them (according to the package instructions) makes the BEST vegan/ Daniel Fast-friendly “broth.”