Big Frank Hummus


  • 1 16-oz. can garbanzos, drained, reserve liquid
  • 1 clove fresh garlic, minced
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. tahini
  • 1/2 tsp. salt or to taste
  • 1 Tbsp. extra virgin olive oil
  • 1/2 c. liquid from the garbanzos
  • 1 20-oz. can Loma Linda Big Franks, drained, reserve liquid
  • 2 Tbsp. liquid from Big Franks
  • 2/3 c. pickled jalapeños, optional
  • 2/3 c. sweet pickle relish


  1. Place beans into bowl of food processor and add lemon juice, jalapeños, salt, olive oil, tahini, Big Franks, and garlic.
  2. Process until desired consistency is reached, adding liquid as needed. Stir in sweet pickle relish. Serve as sandwich filling or dip.


Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Appetizers Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.