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Hummus "Gu-gal" Dip

Gu-gal, gu-gal, and more gu-gal. Mesopotamians loved their chickpeas, and still do. Here's a simple and quick chickpea dip recipe. 


Gu-gal Dip (Hummus)                       

Yields: 4-6 servings



1 1/2 cups yellow split chickpeas, washed or two 15 oz. cans of cooked whole chickpeas, drained, reserved liquid
2-3 garlic cloves grated
1/2 cup of fresh lemon juice
1 tsp. of salt, use less salt if using canned chickpeas
1/2 to ¾ cup tahini


Garnish: 2 tbsp extra virgin olive oil, 2 tsp. cayenne pepper, and 2-3 small sprigs of parsley



In a medium pot, put dried chickpeas and 3.5 cups of cold water, bring to a boil, skim top if needed. Once boiling, turn heat to low, simmer partially covered for 45 minutes or until chickpeas are mushy. Let cool completely. (Skip the above steps if you are using canned chickpeas.)


Place chickpeas in a blender or food processor, puree for a minute or two, add garlic, lemon juice, salt and tahini, blend until mixture looks smooth. Chill one hour then serve. For your garnish: drizzle the olive oil, sprinkle the cayenne pepper and then add the parsley in the center of the plate.


Enjoy with pita chips, carrots, jicama, or cucumbers. You decide!

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