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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 65.2
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 128.4 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.6 g

View full nutritional breakdown of Traditional Hummus calories by ingredient
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Traditional Hummus

Submitted by: CHEF_MEG
Traditional Hummus

Introduction

Start with this simple but flavorful recipe, then add in anything you'd like! Try it with fresh herbs like chives, cilantro, rosemary, or thyme.
Start with this simple but flavorful recipe, then add in anything you'd like! Try it with fresh herbs like chives, cilantro, rosemary, or thyme.

Number of Servings: 8

Ingredients

    1 (14.5-ounce) can chickpeas, drained and rinsed
    1/2 cup white kidney beans, drained and rinsed
    2 cloves garlic
    1 tablespoon tahini
    1/4 cup lemon or lime juice
    1 tablespoon white wine vinegar
    1/4 teaspoon paprika
    1/4 teaspoon cayenne pepper



Tips

For extra creamy hummus, heat the beans in the microwave for 30 seconds before blending.


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To cut the fat from this recipe, I left out the olive oil and swapped half the tahini for white beans. Drizzle with good olive oil just before serving, if desired. (Calories not included.)


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Directions

Puree all ingredients in a blender or food processor. Slowly add water one tablespoon at a time (up to 1/2 cup) until the hummus reaches your desired consistency.


Serving Size: Makes 2 cups; 1/4 cup per serving






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Member Ratings For This Recipe


  • Incredible!
    15 of 15 people found this review helpful
    Using canned beans is the best way to assure a creamy texture--sometimes starting from dried beans, it's hard to get them soft enough. Mix with some yogurt and use as a lowfat high flavor sandwich spread. Add red pepper flakes instead of cayenne to control the heat factor. - 8/21/12

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  • Very Good
    12 of 12 people found this review helpful
    Try making a black bean hummus (although technically, I think it's hummus only when made with chick peas. Consider it a black bean dip!) Use black beans, garlic, cummin, salt, white pepper, fresh oregano and olive oil. Dip with pita, cuban crackers, fresh green bell pepper strips. Really delicious. - 8/21/12

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  • 8 of 8 people found this review helpful
    You can use white beans such as great northern as a sub for garbanzos- A friend of mine who has gout cannot eat them, but can eat the great northerns, and they are great in hummus. - 8/21/12

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  • 6 of 8 people found this review helpful
    Ruthey01, Sparkspeople has an awesome black bean hummus dip. I make it up, freeze portions for future use. Very yummy! - 8/21/12

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  • Very Good
    4 of 4 people found this review helpful
    I liked this but I did leave out the tahini-just did not have any. I like the suggestion for Great Northern beans too. - 8/24/12

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  • Very Good
    4 of 4 people found this review helpful
    I'm not a tahini fan, so I put olives in it instead (some to process and then add bits for extra flavor). I don't need to worry about sodium though. - 8/23/12

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  • Very Good
    4 of 5 people found this review helpful
    I didn't know if I was going to like this or not but it turns out that I do. Go figure. I used it on a pita stuffed with spinach and turkey in place of miracle whip. - 8/21/12

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  • Incredible!
    3 of 3 people found this review helpful
    This is the first time making my own hummus-and completely from scratch; dry beans and raw sunflower seeds! I added bit of kosher salt for my own taste---Delicious! - 1/31/13

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  • Very Good
    3 of 3 people found this review helpful
    This is very good. I didn't change a thing. - 8/21/12

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  • Very Good
    3 of 3 people found this review helpful
    I love Hummus but never tried it with vinegar before. Should be interesting! Ruthey, I've used edamame instead of chickpeas before and it turns out really well - except that it's not real hummus and it's green (I'm also not sure that you would be able to skip the olive oil and still get it smooth) - 8/21/12

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  • Very Good
    1 of 1 people found this review helpful
    I add olives, a little olive oil, more garlic and lots of cummin. - 1/28/13

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  • Bad
    1 of 3 people found this review helpful
    I like my hummus the real way - with lots of organic olive oil and tasting of tahini. A high-quality dried chickpea from for example Rancho Gordo will produce an exquisite taste. - 9/7/12

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  • O.K.
    1 of 5 people found this review helpful
    I detest chickpeas. Suggestions for a substitute? - 8/21/12

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  • Not bad! I'll eat it :) Perfect for a snack that isn't too carb heavy yet adds some fiber. As for the tahini - I love it, but it's hard to come by where I live. Instead, I used creamy peanut butter (crunchy works well too with a nice, crunchy texture) - I can hardly tell the difference. - 5/22/14

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  • Love it! - 3/21/14

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  • I need suggestions for substitute for the taihini. - 6/22/13

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  • Yummy - 4/27/13

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  • A good low fat spread. - 4/22/13

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  • Humus is awesome, I made mine with Chick & Black bean. I prefer to use dried beans a much better taste, I don't do canned way to much salt. I make lots then freeze. - 1/30/13

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  • Yummmmm! - 1/25/13

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  • This was not my experience - it was a hard and dry mixture, even after adding some olive oil and using canned beans (proportions as directed). Suggestions? - 1/6/13

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