Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Tangy Garlic Hummus with Pita Vegan Gluten Free

Makes: 4-6 servings

A smooth and flavourful Middle Eastern chickpea spread


  • 1 cup dry or 2 cups cooked chickpeas (also called garbanzo beans)
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tbsp water
  • ½ tsp cumin (powder)
  • ½ tsp salt
  • 1 tbsp tahini (optional, depending on your taste)
  • 1 tbsp fresh parsley, coarsely chopped (or 1 tsp dried parsley)
  • Pita bread (whole wheat)
  • Gluten Free version: 3 large carrots, sliced


  • To prepare dry chickpeas: Soak 1 cup dry chickpeas overnight in a medium-sized bowl of water. Drain and rinse. Put chickpeas in pot with 3 cups of cold water. Bring to a boil then reduce heat to a very slow simmer. Simmer for 2 hours or until very soft. Drain and let cool.
  • Add all ingredients (except parsley) to a food processor. Blend for 2-4 minutes until smooth. Add parsley and blend for another 30-60 seconds.
  • Serve with pita bread or carrot sticks.
  • Makes about 2 cups.
Adapted from Ashley Pitre's "Easy Peasy Organic Hummus", Ottawa, On