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HOME / CHIEF PUBLIC HEALTH OFFICE / HEALTHY LIVING / HEALTHY EATING / RECIPES /


Hummus

 adapted from Young, Donna & Marg Routledge: “New Maritimes Seasonal Cooking”. Nimbus Publishing Ltd., Halifax, 1996. Reprinted with permission.

 

1 19 oz (540 mL)            can chick peas, drained and rinsed OR 2 cups (500 mL) cooked chick peas

2                                    lemons, juice of (about 2/3 cup/150 mL)

¼ tsp (1 mL)                   salt

3                                    cloves garlic, quartered

1 tsp (5 mL)                   ground cumin

2/3 cup (150 mL)          tahini paste

 

In a blender or food processor, blend all ingredients until smooth. Refrigerate for 2 hours before serving. Serve with pita wedges. Will keep, refrigerated, for up to 2 weeks.

 

10 servings

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