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Lex Rieffel’s Hummus Recipe




2-6 cloves of garlic, diced

One 15-ounce can of garbanzo beans (or black beans, or equivalent) drained

2-6 tablespoons of tahini

¼ cup bottled lemon juice

½ cup virgin olive oil

½ teaspoon kosher or sea salt

¼ teaspoon ground white or black pepper

¼ teaspoon cumin

1-3 pinches of sweet paprika


In a food processor, load it with the drained beans.  Then add garlic, tahini, lemon juice, olive oil, salt, pepper, cumin and paprika in no special order.  The amount of garlic makes a difference.  The amount of tahini, not so obvious.  Some people prefer to sprinkle paprika on the hummus when it is served.  Process the combination until it is smooth.  If it seems too thick, add some olive oil and/or lemon juice.  If it’s too thin, more tahini might help.  A couple of times I’ve added sesame sticks to thicken.  I prefer to serve it with blue corn chips, but it’s good with any kind of chips or crackers or raw vegetables like carrot sticks.



May 2021


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