International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Greek/Middle Eastern Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Hummus 1
from Vegetarian Resource Center - Boston, USA

  • 1 cup dried chickpeas, soaked overnight and drained or 3 1/2 cups canned or cooked chick peas
  • 1 bay leaf *
  • 5 cups vegetable stock *
  • 1/4 cup fresh lemon juice
  • 6 garlic cloves, oven roasted, and 1 clove, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • Tahini to taste (about 1/3 cup)
  • Salt to taste
Put beans, bay leaf and vegetable stock in 2-3 quart pot.
Bring to boil, lower heat, and simmer covered for 2.5 hours, or until tender.
After cooking, drain the beans of any remaining liquid and reserve the stock.

Roast the garlic.
Keep garlic cloves in the peels, just cut the top off so the clove tip is just showing.
Put your oven on 375 degrees or so and put the cloves in until the peels turn a bit black, about 15 minutes.
Let them cool and they peel very easily.
(squeeze from bottom and cloves pop out)

Transfer canned or cooked beans to a food processor and puree.
Add lemon juice and continue to puree.
Gradually add some of the reserved bean stock if a creamier texture is desired.
Add the remaining ingredients and mix well.
Add salt to taste and serve a room temperature or chilled.

I make large batches and then freeze the extra in small containers.