Friday recipe: hummus

April 23, 2010 —

Hummus is my favorite dip to go with fresh veggies or to spread on sandwiches in place of mayo. There are lots of flavors (roasted-red pepper, garlic, cracked pepper) at the grocery store, but it’s actually really easy to make! All you need is a food processor or blender to mix the ingredients. Check out this recipe from DMU’s very own Marco Torres, kitchen lead in Summerfield’s Cafe on campus!

Marco’s hummus (halved for a family-size portion)

4 cups garbanzo beans, drained
4 oz. tahini (ground sesame seeds, typically sold in jars in Asian food sections or stores)
1 tsp. lemon juice
3.5 oz. chipotle peppers
1 sprinkle of salt
1 sprinkle of pepper

Blend all ingredients in a food processor.

Find this recipe and learn How to do just about anything in the Spring issue of DMU Magazine.

What’s your favorite thing to eat with hummus?


  • Seth Stevenson

    I don’t care for hummus that much, but I like Marco’s!

  • Philadelphia Night Out

    I never thought I would like Hummus in any way after my only experience with it but this is an incredible recipe that I intend to share with the family on our next reunion! Thanks Marco!

  • Sebi

    Hummus, it is an acquired taste. Athenos roasted garlic is suitable with a box of Triscuit cracked pepper/olive oil. It is awesome. I like it. :)

  • bi9foot178

    It is awesome. I like it.

  • Candida

    Thanks Andrea and for even posting pictures.. I just love hummus and if only it wasn’t quite so fattening would eat it everyday! Lovely with raw veggies cut up or good in hot toasted pitta bread with salad. Or even just on toast with cheese on the top.

  • Sheyla

    Thats My Dad!..(: