Rabbi Miller’s Hummus Recipe



  • 1 large can, approximately 30oz (or two regular 15.5oz cans) of chickpeas
  • 3 lemons yielding ¾ cup lemon juice
  • ½ tsp baking soda
  • 5 cloves of garlic
  • 1.5 tsp salt
  • ½ – ¾ cup of tahini
  • 2 tbsp olive oil
  • 1 tsp cumin


Start boiling water

Rinse chickpeas

Once the water boils, add baking soda, then chickpeas, let chickpeas boil for 15-18 minutes, until very soft

In a food processor or blender, add lemon juice, garlic cloves, and salt- mix for 30 seconds

Let lemon juice, garlic, and salt sit for 10-20 minutes (this mellows the garlic) while the chickpeas are boiling

Add tahini to the food processor and blend for a minute

When chickpeas are done boiling, rinse, drain, and add to the food processor

Blend for 30 seconds, adding olive oil and cumin

If the texture is too thick, add cold water 1 tbsp at a time to thin it a bit.

Click here to view a video demonstration of Rabbi Miller preparing this recipe.

Aaron Miller


Rabbi Aaron Miller joined the WHC clergy team as Assistant Rabbi in 2011. He officiates at services and life cycle events and provides pastoral care and counseling. He also leads 2239, WHC’s nationally acclaimed young professionals community, and directs 12 Jewish Questions, a WHC adult education program designed to spark a love of Judais...

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