Now, I’m writing this from memory, but it was incredibly simple. No measurements were given, but if you surf on over to my hummus recipe, you should get an idea of how much of each ingredient to start with.

Dr. Gillian McKeith’s Hummus Recipe:

1 can chickpeas (garbanzo beans)- rinse well and drop into a blender or food processor.

Approximately 3 Tablespoons of Tahini (it’s sort of like peanut butter, but made with sesame seeds)

Fresh squeezed lemon juice (start with 1/4 lemon, taste, and add more if needed)

Fresh coriander leaves (I substitute cilantro since local stores don’t carry coriander leaves- alternatively, you could add ground, dried coriander)

1 garlic clove

Grind it all up, taste it, add ingredients as you see fit. If you need a smoother or wetter consistency, add olive or walnut oil, or even plain water. A little goes a long way.

Update: Thanks to Rupert (comment below) I now have the link to Gillian McKeith’s hummus recipe. I did pretty good from memory, but missed an ingredient or two, so click on over!

1 can chickpeas/garbanzo beans

1 large clove garlic or two small ones

1 tsp or less of salt

¼ cup lemon and/or lime juice

1/3 cup tahini

Remember, all of these can be adjusted to suit your taste, and you can add other ingredients, such as turmeric, parsley, dried tomatoes, and so on.

Drain and rinse the chickpeas, then dump into a blender (for a half recipe, you could use a Magic Bullet blender). Add tahini, salt, juice, and chunk up the garlic before adding.

Blend until smooth.

If the hummus is too thick, you can add a little water.

There ya go. Simple, and yummy! Just be careful with the salt and the lemon juice, it’s really easy to get too much.