Hummus

6
Servings
8m
Prep Time
0m
Cook Time
8m
Ready In


"Hummus is one of my favorite foods. And until a couple of years ago, I always purchased it because I didn't know how easy it is to make! This is just a basic recipe, made to be played with - because everyone personalizes to their own taste. At times, I've added roasted red peppers, jalapenos, roasted garlic, and/or cilantro - if you can imagine it, you can make it! Hummus is good as an appetizer, as a sandwich or wrap spread, or as a little side dish. Servings are a guess because it depends on how you're serving it. It makes about 1 1/2 cups of hummus."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (92.1 g)
  • Calories 129.2
  • Total Fat - 10.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 0 mg
  • Sodium - 109.8 mg
  • Total Carbohydrate - 8.5 g
  • Dietary Fiber - 3.1 g
  • Sugars - 2.4 g
  • Protein - 3.3 g
  • Calcium - 74.4 mg
  • Iron - 1.2 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.2 mg

Step 1

Drain garbanzo beans through a colander into a bowl. Reserve liquid. Place garbanzos in food processor bowl.

Step 2

Add the tahini, garlic, lemon juice, cumin, salt and pepper. Give a few quick pulses to start, then process on low.

Step 3

With the processor still running, add a tablespoon of the reserved garbanzo liquid through the chute. Add the two tablespoons of olive oil through the chute. Stop the processor and test. Adjust seasonings if necessary.

NOTE: stop often to test for consistency. You can always add liquid, but you can't take it away!!!


Step 4

If hummus is not smooth or to the consistency you want, restart the processor and add another tablespoon of the liquid. Test. If still not the right consistency, add more olive oil in a small steady stream until you achieve it. I like mine smooth and velvety, not chunky.

Step 5

Serve right away or refrigerate at this point.

Step 6

To serve, Put in a pretty serving bowl and make a small well in the center with the back of a spoon. Put about a tablespoon of olive oil in the well, then sprinkle hummus with minced parsley, the pine nuts, and a dash of paprika for color.

Tips & Variations


  • Food processor

PanNan

Wow! I've never made homemade hummus before, and now that I've tasted this recipe, I plan to make it regularly. It was delicious. Slightly tart, a little heat, creamy and so flavorful. Made for CQ4.

review by:
(7 Aug 2017)

Susie D

We enjoyed this version of hummus. I didn't get mine quite thin enough, but that indicates my rush rather than the recipe. The cumin and lemon are lovely notes, but what I liked best was that the satisfaction of the recipe encourages one to want to add just one more thing. To me that marks a successful experience. Thank you for sharing the recipe!

review by:
(27 Jul 2017)

Northwestgal

This was so easy to make, and it was so good. I added a bit of chopped up cilantro, but otherwise made it according to the directions for the basic hummus. But I want to try it again and add some sun-roasted tomatoes and roasted peppers. I served it with some rosemary and herb crackers that we snacked on while sipping on a little wine. Thanks for sharing your recipe, JostLori. It's a "keeper".

review by:
(22 Jul 2017)