Super Sunday hummus

Contributed by Preston Maring, MD

Super Sunday hummus

There are events in the broader gene pool called chromosomal deletions. I think I have had the football gene deleted as I find Super Bowl Sunday a great day to be out in California playing sports of some kind. I may catch the last two minutes of the game on DVR. There will be many Super Bowl parties with snacks - some probably healthier than others.

Hummus can be a great dip for cut up carrots, celery, cucumber, etc. A few pita chips could be good too. Even if you have never cooked anything in your life, you can do this. Literally, all you do is put stuff in a blender and hit the switch. There are many versions of hummus from around the world. Which recipe you choose depends on your tastes for "heat", garlic, lemon, cumin, coriander, jalapeno, parley, cilantro, chickpeas, tahini, paprika, etc.

Having tried a number of recipes, my favorite so far is from our local Bi-Rite Market's cookbook.

Servings: 6


  • I am not sure how many pita chips or raw veggies people eat when faced with a good hummus
  • 1 15 ounce can no salt added garbanzo beans, drained (or cook your own dried beans)
  • 2 large cloves garlic, coarsely chopped
  • 1 1/2 tablespoons tahini (ground up sesame seeds)
  • 3 tablespoons olive oil
  • 3 1/2 tablespoons freshly squeezed lemon juice (or more)
  • 3 tablespoons warm water
  • 1/4 teaspoon ground cumin (or more) -- or toast cumin and coriander seed in a skillet then grind with a mortar and pestle
  • 1/4 teaspoon ground coriander (or more)
  • Pinch of cayenne pepper
  • 3/4 teaspoon salt


  1. Pulse the garlic in a blender a couple of times.  
  2. Add everything else.  Blend.  
  3. Adjust various ingredients to taste (e.g., lemon, cumin, etc.)