Mandarin Citrus Hummus

I did not always enjoy hummus.  With parents from the Midwest, it was not a staple growing up.  However, as I have explored the origins of the dish and experimented with making my own, I realize it is one of the best foods to keep in my kitchen.  The jury is out on the exact location of hummus’s beginnings, but it is widely consumed all over the Middle East today and throughout history.  I have been a culprit in displacing hummus from its traditional culinary roots by using it in burrito bowls or spreading it on sandwiches, but I hope to dive further into those cuisines that accompany hummus in the Middle East and Mediterranean.  Even in this recipe, I swapped the usual lemon juice for orange juice as an homage to my childhood growing up in the sunshine state, where oranges are abundant (I also only had oranges in my kitchen, so necessity bred creativity).  I hope to acknowledge both the background behind this dish as well as my own upbringing and flavors that inspire me.  I recommend baking a flatbread like pita to eat alongside this recipe.  Let me know what you think.


  • 3 cups chickpeas, cooked
  • 3 Tbsp. tahini
  • 3 cloves garlic, minced
  • 3 mandarins, juiced
  • ¼ – ½ cup olive oil
  • Salt to taste


  1. Combine the chickpeas, tahini, garlic, mandarin juice, and salt into a food processor or blender
  2. Blend until smooth
  3. While blending, pour the olive oil in to emulsify the mixture
  4. Serve and enjoy

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