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Garlic Hummus

Garlic Hummas

By Sierra Black |

Garlic Hummus



  • 2 cups cooked chick peas. You can get these dry and soak them overnight, then cook them

    yourself, or you can just open

    up a can of pre-cooked ones. I use dry because they’re cheaper and can linings have BPA in them.
  • Several cloves of fresh garlic or the jarred stuff. Chop this finely, or use a garlic press.
  • Two tablespoons of sesame tahini. This is a sesame paste that you can probably get at any grocery store, though it’s not prominently displayed. Look in the international or health food sections.
  • Two teaspoons lemon juice
  • Salt, pepper and paprika


Chop or crush the garlic.

This recipe is a lot like the guacamole. Chick peas are a little tougher than avocados, so if you have a food processor, you may want to put all the ingredients in it and press start. If you don’t, you can do the same thing with a fork and a bowl – it will just take a little longer. Mix it until it’s the consistency you like. Hummus is delicious fresh, and can be kept in the fridge for a week to ten days.


  • Make this a ‘sneaky’ dish by stirring in some pumpkin or sweet potato puree:they will never know.

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About Sierra Black


Sierra Black

Sierra Black lives, writes and raises her kids in the Boston area. She loves irreverence, hates housework and wants to be a writer and mom when she grows up. Read bio and latest posts → Read Sierra's latest posts →

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