Ma's Hummus

"This is similar to what you find on the streets of Israel. It is easy and quick to make. You can vary the ingredients to taste easily."
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
Ready In:




  • Drain chickpeas.
  • Place chickpeas, tahini, cumin, salt, lemon juice, garlic, hot sauce, and olive oil into food processor.
  • Process, adding water and lemon juice as needed, the amount may vary. Keep them even in ratio. Personally I like the lemon flavor so do that stronger. The consistency should be a smooth dip or thin mash potatoes.
  • When throughly mixed and at desired consistency add spinach flakes and pulse till blended.
  • You can serve on a plate with a dip in the center and spiced olive oil poured over it or plain olive oil and sprinkled with paprika. Serve in a pita with olives, feta cheese, falafel, and cucumbers or just on crackers or Matzah.

Questions & Replies

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  1. Artandkitchen
    Yummy, the hummus was delicious!<br/>I used this as side dish and I'm sure I will do it again and again!<br/>I used Cretan (Greek) organic and super tasty olive oil for this recipe.<br/>Thanks a lo for this easy and tasty recipe.
  2. AaliyahsAaronsMum
    I make hummus quite often and have been adding cumin for flavour but hadn't tried it with tobasco. We LOVED it! I skinned the chickpeas (a bit tedious, but I find it's more creamier without the skin) before putting it into the food processor. I had to add in a bit more of liquids to make it to our liking. For serving, I sprinkled cumin and paprika and drizzled a bit of olive oil in the centre. Thank you, Maeven6, for sharing this wonderful recipe, I definitely will be making it again! Made for PAC Spring '08.
  3. brianboudreau
    I really liked it. The tabasco and cumin gave it a great flavor. Calls for less tahini (less calories)then other recipes I've tried with no ill affect on taste. Highly recommend.


I am the mother of a Jewish family. Our children range in age from 30 to 8 years old. I have two grandsons. I love to bake and cook with all of them sharing tips and secrets and laughs and sorrows. I find the kitchen is one of the places where the life blood of our family centers. We raise miniature dachshunds and pekingese on the side and have homeschool our children for over 16 years. <img src="">
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