Hummus with Three Toppings


  • 2 cloves of garlic, roughly chopped
  • 3 cans chick peas
  • 1 cup tahini paste
  • 3/4 cup lemon juice
  • ½ cup water
  • ¾ cup extra virgin olive oil
  • 1 ½ tablespoons salt


  1. In the bowl of a food processor add garlic, chick peas, tahini paste, and pulse 3-4 times. Scrape down sides of bowl and add lemon juice and water. Puree until smooth, scraping down the sides as needed.
  2. When mixture is smooth in consistency, add olive oil and pulse until well combined.
  3. Keep hummus, in an airtight container in the refrigerator, until ready for use.
  4. For service, divide hummus into three piles, either into bowls or on one large serving platter. Create a well in the center of each with the back side of your spoon. Mound each topping into one of the wells.