Hummus

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Serves: 12,Yield: 3cups
  • About This Recipe

    “This is a favourite of mine, I love to have it with FALAFEL! Hmmmm, yummmy!”

    Ingredients

  • 2 (15ounce) cans garbanzo beans
  • 1/2 cuptahini( sesame seed paste)
  • 6tablespoonslemon juice
  • 3garlic cloves, pressed
  • 1teaspoonground cumin
  • salt and pepper
  • Directions

  • Drain beans and reserve the liquid when you do so.
  • Blend beans, along with the other ingredients and 1/4 cup of the liquid.
  • Process until the mixture is smooth.
  • Add liquid until the desired consistency is reached.
  • Adjust seasonings alongwith more cumin, lemon juice, salt and pepper.
  • Reviews

  • “A variation of this recipe was passed down to me from my Lebanese-Canadian mother.Instead of thinning it out with water we use a good quality light extra virgin olive oil, it gives the hummus a smooth, creamier texture.I use 1 tablespoon of tahini to one can of chick peas otherwise the tahini flavour is too overpowering, and no cumin, just lots of lemon juice and minced garlic does the trick, and then garnish with a sprinkle of paprika and a sprig of parsley!”

  • “I couldn’t help but lick the inside of the food processor!I decided to make a few varieties by adding roasted red peppers to a batch and kalmata olives to another batch.Delicious!It is the perfect addition to making a home version of Whole Food’s Athena Club wrap:Spread hummus on a spinach wrap, layer olives, feta cheese, tomatoes, roasted pepers, etc., wrap it up and enjoy.”

  • “I changed one thing. I’m a sucker for garlic, so I put in a whole head, but I roasted it first. I sliced the garlic head in half, pour evoo into it, fit the top back onto the bottom, and the wrapped it in foil and put it in a 400 degree oven for an hour. It really enhances the flavour. The garlic comes out sweet and soft.”

  • “Very good recipe; thanks! I would not suggest using the chickpea water though, as it has preservatives in it (a kind of salt one may not want to consume). I used a few tablespoons of yogurt instead (also makes it smooth and creamy), I increased the lemon juice, reduced the tahini and added a tablespoon of olive oil, more cumin and some chili powder. It was grand!”

  • “So much better than store bought. I used about 1 tsp. of salt. I love garlic so I may try more next time and there will be a next time. I halved the recipe to make 2 batches and put the cumin and some chili powder in one and sun dried tomatoes and basil in the other. I like the sun dried tomato version the best but both were delicious. Thanks for sharing!”

  • “Yum! Great hummus recipe.This was my first attempt at making hummus and I’m happy with the result.I also like the fact that this recipe doesn’t use added oil.I made it exactly as written but might try to reducing the tahini next time to cut down on fat and see how that works.This was very easy and quick to make.”

  • “I made tahini but only used 1/4 cup and used two large cloves of garlic and the juice of a great big Costco lemon.Holy Garbanzo Beans!!!This stuff is goooooooood!!!Maybe I will cut down on the cumin next time.Thanks Charishma!It cost under $2.00 to make a blender full of this wonderful hummus!SA:)”

  • “I read through the reviews and wasn’t sure how to make it!I ended up using 1 T tahini, 2 cloves garlic, 1/8-1/4 c olive oil, juice of one lemon per 1 can of chick peas.Then topped with paprika.It’s great!”

  • “soooo yummy!I used 1 can of chickpeas, 1 lime (didnt have a lemon), didn’t measure the cumin and added loads of garlic and approx 1/4 cup of tahini. Didn’t seem to want to blend so added some olive oil and a little organic coconut oil. Was perfect!”

  • “This is so good! I halved the recipe with no problems, but left the amount of garlic the same (personal preference). I also added extra lemon juice and garbanzo liquid to make it extra smooth. I had this with pita bread and tomatoes for a tasty lunch. And there is tons left over! Thanks Charishma! This is my recipe from now on! “

  • “This is very yummy and I didn’t change a thing!”

  • “Very good. Added just a little olive oil to balance the flavors. Yum.”

  • “Great recipe! I added some roasted red peppers and it was really delicious–much better than store bought! This is going to become a staple in my home. Thank you for posting this recipe!!!!”

  • “This was delicious! I haven’t had good hummus since I moved away from Detroit (the Lebanese food there is the BEST) This was a great classic recipe!”

  • “My two-year old is licking the bowl!Excellent.”

  • “3 cloves of garlic??If you used 1/2 the amount of the other ingredients maybe.Otherwise, this would be very bland…”

  • “Tasty and easy to modify. I didn’t use the garbanzo liquid but did use a bit of olive oil along with some plain, non-fat Greek yogurt to add moisture. I also used a small can of black olives and a pinch of cayenne! So good!!Further note…I made a double batch of this and froze half just to see how it would turn out and it was perfect. I like to do this and save time for a future snack. Still my favorite hummus recipe!”

  • “I made this recipe before I read the other comments!!!!People found three garlic not enough???I found it a bit on the heavy side!!I love garlic, but I find too much raw garlic burns my lips and does a number on the gut!!I wonder if roasted garlic would suit me better??Comments, anyone??I thought the 1/2 cup tahini made the dish!! Next time, I would cut the garlic down to 2 and thin the hummus out with about 3 T water…then this would become a 5 star dish for me!!!Loved this with veggies and as a sandwich spread!!Kudos on the posting!!”

  • “Good recipe. I decreased the amount of tahini and increased the garlic for my family. My two year old wanted to eat it by the spoonful!”

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