Recipe by Anne Weaver Memoria

Dot brought this hummus to a meeting when Anne was alive, so we're pretty sure she ate it.

Ingredients Nutrition

  • 1 (15 ounce) can chickpeas, drained (save juice)
  • 12 cup tahini
  • 1 large garlic clove, minced
  • 3 -4 tablespoons lemon juice (bottled or fresh)
  • 14-13 cup reserved juices (from drained chickpea can)


  1. Combine the chickpeas, tahini, garlic, and lemon juice in a food processor.
  2. Process until smooth.
  3. Slowly pour in 1/4 cup juice from chickpean can and process again.
  4. Check consistency: it should be spreadable, not runny.
  5. Add more chickpea can juice if it is too thick.
  6. Scrape it into a bowl.
  7. Refrigerate overnight.

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