This is also great for dipping lightly steamed or blanched veggies, such as sugar snap peas, asparagus, and carrots.

This recipe goes with Avocado Salad-Hummus Pita

Yield: Makes 2 cups
Recipe from Southern Living

More From Southern Living


  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 garlic cloves, minced
  • 1/3 cup tahini*
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 3/4 teaspoon salt


  1. Process chickpeas in a food processor until smooth, stopping to scrape down sides. Add garlic and remaining ingredients; pulse until blended.
  2. *Tahini is sesame seed paste, found in the import sections of large supermarkets or in health food stores.
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