Hummus
(597)
  • Number of Servings: 14
Ingredients
2 15 ounce cans of chickpeas, drained and rinsedJuice of 1 small lemon (seeds removed, pulp optional)1 tablespoon good olive oil1 tablespoon tahini (sesame paste, you can find it in the "international" aisle in the grocery store or more cheaply in a middle eastern specialty shop)2 small or one large clove of garlic, finely gratedWater to adjust consistancySweet hungarian paprika to garnishA strong blender or food processor.
Directions
1. Drain and wash the chickpeas, add to blender or food processor.
2. Add grated garlic, olive oil, tahini, lemon juice, and about 2 tablespoons of water.
3. Puree until there are no whole chickpeas, and the hummus is a thick paste.
4. Remove from bowl of mixer and garnish with a sprinkle of paprika. You could drizzle some olive oil and toss some chopped tomatoes on top of it if you desire. Serve with pita bread.

This dish makes a lovely addition to a middle eastern appetizer platter, the centerpiece for a tray of veggies, or an amazingly filling snack. You can add all sorts of things to your hummus (see the variety of different pre-made hummus in the grocery store for inspiration!)

Number of Servings: 14

Recipe submitted by SparkPeople user GRANT_ME_WINGS.
Servings Per Recipe: 14
Nutritional Info Amount Per Serving
  • Calories: 69.3
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 138.5 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.1 g

Member Reviews
  • MARYAM1234
     I live in the ME, we do not drain the chickpeas, we use the juice in the hummus and no water.We do not ad garlic. If you use too much Tahineh the hummus can get a tart taste. We put the Extra virgin olive oil on the top it is not mixed in. I just love the genuine hummus and we eat it everyday. - 11/6/08
  • MALEFICENT1964
     carol to get the consistency you are looking for -the smoothness that is - run the hummus thru a sieve after it's been pulverized- it's the skins of the garbonzos that give it the less than silky texture... sieving it gives you that silkiness - 2/4/09
  • HCHATTERJEE
     This is similar to a Turkish recipe; only cumin powder should be added, then it has a great taste! Also, like others have suggested, it is best to soak chickpeas and pressure cook yourself. Then you don't get all the preservatives canned goods are packed with. ^_^ - 1/18/09
  • MANASSASMA
     So easy to make (I use an immersion blender). Economical, too. I often toss in a pimento (roasted red pepper) or 2 for additional "spike". Tahini is a MUST (homemade: soak sesame seeds in minced garlic and olive oil at least overnight (better if longer); puree). Season to taste and enjoy. - 1/27/08
  • DEEGENS52
     If you want really smooth creamy hummus, try using cannellini beans instead of chickpeas. I usually add at least 1/4 cup basil leaves and parsley leaves. I've also tried it with fresh oregano. So if you have an herb garden, you can go crazy with all the different flavors of hummus! - 2/14/09
  • JMCULLEN
     We make hummos all the time. I come from a ME family. We never add garlic to ours and the oil is on the top not mixed in. I never use the oil if I am making it for myself, I don't think it needs it. - 12/30/08
  • CD2702433
     I tried the recipe as is... to me was a little bland. Guess i just cannot leave recipes alone. I added cumin, chili powder, curry, salt, pepper and some fresh cilantro. Nothing that adds calories, just flavor!!! Perfect. I didn't realize that hummus was so easy to make, will never buy it again. - 1/21/08
  • ZENTIENT
     A middle eastern chef told me to never put oil in humuus while making it, just drizzle it on when serving. I've tried it that way several times, and never miss the oil. - 1/16/08
  • MOMINMN
     This is great with celery, carrots, peppers or cucumber slices, too, instead of the bread. - 5/22/09
  • KEVINKELLY
     I made this tonight I found it bland even after adding lemon and garlic. I just think it needs more tahini or something but alot of other people like it so its probably just me! - 4/13/08

    Reply from GRANT_ME_WINGS (7/28/08)
    It's a base, a blank canvas for your imagination. More tahini will make it taste better, but it will also add a lot of calories. Roasted red peppers, more garlic, maybe some salt if you're used to it, paprika, anything you can think of, it probably tastes good in hummus.

  • LAZERBEAM
     I can't get enough of this stuff. I love it! Now that I can
    make it myself, I'll share it with my family. I especially love it on sandwiches instead of mayonaise. - 1/2/09
  • HOUNDPUPPIES
     Authentic flavor, easy to make, easy on the fat grams & great boost to the daily fiber. Good size snack serving, too!(A serving is about 50g if anyone is wondering...) Two thumbs up! - 4/1/07
  • NGSMART1
     There are many ways to make hummus. I am also Middle Eastern and we always add fresh garlic to our hummus and plenty of lemon. Like MARYAM1234 we used the chickpea juice (not water) and put the olive oil on top, not in the hummus. Finish with red pepper and parsley for garnish. - 7/8/09
  • GARYK4
     I put sundied tomatoes in my recipe...adds a nice flavor & color! I don't agree with adding the bean juice instead of water. There's too much unecessary additives in the juice...so, please rinse the beans!!! Adding MORE SALT takes away from the flavor of the hummus & we need to cut salt!!! - 7/19/09
  • CAROLINALANNA
     HUMMUS FALAFEL AND PITA BREAD STUFFED WITH TABOULEHHH AND SOME PICKLES YUMMYYYYYYYYYYY , WITH HUMMUS SOAK CHICK PEAS OVERNIGHT AND BOIL IT THE NEXT DAY UNTILL TENDER , IT TASTE BETTER THAN CANS. MY GOD (SHU TAYBE - 6/9/08
  • DISHI4
     I substituted gourmet peanut butter for the tahini and a used large lemon. I added a little garlic salt and it was even better! Next I'm going to try adding some roasted red pepper or maybe roasted chili peppers. Some stores also put tahini near the peanut butter. - 4/28/08
  • TMSMITH234
     We substituted Thai chili paste for the tahini paste and added extra garlic. It was wonderful! - 10/8/09
  • LOSINIT52
     I recently learned that hummus stays fresh longer if you place plastic wrap directly on top sealing out all of the oxygen, rather than just sealing in a container. A little messier, but worth it. I would also like to try cooking my own chickpeas from dry. - 6/24/09
  • MYSTIKLUNA
     I prefer to cook the chick peas from the dry state. They come out softer and have a fresher flavor. Also, IF I am wanting some garlic flavor, I will add a TB of my own baked garlic. It's a milder, nuttier flavor. If you use good quality olive oil, that makes all the difference! - 1/10/09
  • KAKEWENCH
     This is a very good recipefor Hummus although I prefer to make it with roasted garlic, and sometimes add chopped sun-dried or roasted red peppers after taking it from the food processor or blender.This is just added to your liking but not at all necessary. Like I said this is a very good recipe. - 7/8/09
  • BLAZINGPHOENIX
     Love this! I don't use tahini though. Instead of water I use undrained chick peas. A tiny bit of tomato added to it and it is a wonderful taste. Will make again definitely. - 4/14/09
  • CAROL_
     Delicious, classic recipe I've always known &made. I use dried beans instead of canned, &fresh parsley &EVOO 4 presentation. Does anyone know the secret of ultra smooth & silky consistency, like frosting, ie Sabra brand? I've tried dif blending techniques, & amts of oil, liquid, etc. Thanks. - 1/17/09
  • DANDELIONWINE_O
     Love your recipe. All of the flavor with most of the fat illiminated! I love garlic, so I add one clove per can of chick peas! - 5/30/09
  • IRON__GIRL
     Love this recipe! I add a little dash of cayenne pepper to give it a little heat! - 3/18/09
  • WINDYL
     good base. perfect for adding lemon andor spices. i also use hummus instead of mayo withturkey sandwich of roasted veggie sandwich.. - 8/31/07



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