Grandma Riva’s Hummus Recipe

If any of you have had the pleasure of meeting my Grandma Riva, you know she can cook! She will also feed you until you want to explode and then force-feed you some more. I’m serious. When my friends would come over for the Jewish holidays, I would tell them to literally not eat anything until they got to my house. Those who did not listen were very uncomfortable on the ride home.

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Among the many, many things my grandmother makes, I decided to start slow and ask her for her Hummus recipe to make for friends. I kid you not, she called me over 20 times in three days to make sure I had what I needed and knew what to do. If you have met Riva, you will also understand this.


She might kill me for sharing this, but here we go. Without further a do, below is Riva’s recipe for fresh Hummus.


What you will need:


  • Chickpeas
  • Fresh garlic
  • Tahini
  • Lemon
  • Olive oil
  • Dill (optional)
  • Sweet paprika (optional)
  • Salt to taste


Open the cans of garbanzo beans (I used four) and make sure to drain them completely. Chop up some fresh garlic and place the beans and garlic into the food processor. Start processing.


In a separate bowl, mix 3 tablespoons of Tahini, 4 tablespoons of water, ½ teaspoon of olive oil, and some fresh lemon juice into a bowl. Keep in mind these numbers were based off my four cans of garbanzo beans. You can add more or less of any of these depending on how many cans of beans you use.


Add the Tahini mixture to the food processor and watch as your mess of a bean mixture turns into a puree. If your hummus still looks too thick, add more water.


Place your hummus in a bowl and top with a little olive oil, sweet paprika and dill.

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Processed with VSCO with f2 preset




Serve and enjoy!

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