Coach Nicole's Yummy Hummus
(424)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 cups chickpeas (garbanzo beans), rinsed and drained1/4 cup tahini (sesame paste)1/4 cup water3 tablespoons olive oil2 cloves garlic, mincedjuice of 2-3 lemons (about 3 tablespoons)3/4 teaspoon salt1 tablespoon ground cumin
Directions
Place all ingredients into a food processor (or blender) and process until very smooth. Refrigerate in an air-tight container for 7-10 days.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 215.9
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 436.3 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.8 g

Member Reviews
  • BESEVEN
     I've been making hummus for years. If you cut a lot of the tahini (even all of it), you save a lot of calories w/out losing too much flavor. Also, if you have a lot of time, peeling the chickpeas creates a much smoother texture. Extra garlic and cayenne can boost flavor make up for missing tahini - 1/22/09
  • SHEEDYFANS
     A trick I learned from The Candle Cafe in NYC is to mix the ingredients FIRST in a bowl, then process. It seems to help everything blend together better. - 7/11/09
  • CARE211
     Love it! I love eating hummus with cukes and tomato on a tortilla wrap. I use sesame oil instead of olive oil and omit the tahini. I only use tahini for hummus and sesame oil can be used for stir fry and salads so using sesame oil helps me avoid spoilage problems. - 4/30/09
  • HYDRATE
     I just used a little less oil and it still tasted fabulous! I also use the hummus as the bottom layer in a layered dip, along with guacamole, fresh tomato salsa, fat free sour cream, spring onions, fresh minced tomatoes, and grated low fat cheddar cheese. Delicious! - 6/27/08
  • DIGGINSJR1
     I love hummus and have a recipe I worked on for almost a year. I found that if I simmer the beans for about 10 minutes and allow to cool (and don't rinse), the texture is not as grainy and the flavor is more intense. I also use the remaining liquid to help thin the hummus is needed! - 10/8/08
  • WILBFREE
     I love hummus but always shy away because of the calories. So instead of tahini and olive oil I substituted Sesame seed oil, 1 tsp. and 1/6 C of liquid from the peas. Turned out very good and the whole recipe was 155 cal. Gotta love that!!!!!! - 9/2/09
  • OREGONGRANDMA
     Once again I do not see a serving SIZE...for those concerned about our carbs for diabetic reasons, we need to know how big a serving size is. This shows 21 carbs per serving--but how much is a serving...that could make a difference for diabetics. - 8/24/09
  • ADOPTMOM1
     My recipe only uses on tablespoon of oil and a little bit of the liquid from the chickpeas to get the right texture. Try subbing lime juice for the lemon and add a fair amount of mexican chili powder in addition to the cumin, for a great chili-lime version. - 7/8/09
  • AUDYBEE
     I have made this many times. Better than any commercial hummus. Lemon juice is KEY! So happy to see real veggie recipes, not fish recipes. Fish is NOT vegetarian!!!!! - 12/29/07
  • WHITERAVEN11
     I often substitute peanut butter for the tahini and quite enjoy the results. My friends are surprised that this works! - 7/26/09
  • RUBYTOOSHOES
     Why doesn't anyone post a serving size???? I hate that!! It's a pain in the rear to divide something up to figure out the serving size after you've made it. - 11/28/09
  • CD5252455
     You make Hummus just like I was taught so, I know that this recipe is fabulous. I sometimes use Cayanne instead of the Cumin. Also, I like to take my diced garlic and put it in my mortor to make smoother! I know Tahini + cals and carbs but, I was taught... Hummus isn't Hummus w/out Tahini!!! - 5/22/09
  • PANDORABLE1
     yummy--i added a roasted red pepper in a addition - 1/26/09
  • IOLAMAY
     This recipe sounds good. I happen to love hummus. Why is it thet none or the recipes on Sparkpeople give amount per serving??? I'm sure other poeple have inquired about this. - 7/2/08
  • SUEMROE
     It is amazing. I added more garlic less oil, no salt. My husband wanted to lick the bowl. - 1/27/08
  • TEACHERMAMA2
     This is almost like the one we made when we lived in Jeddah, Saudi Arabia. We would also dice cucumber and tomatoes and garnish with them. We used paprika and parsley as a garnish too. Excellent food! - 1/25/09
  • CD3282060
     Awesome!!! I love hummus and use it on sandwiches as an alternative to mayo! This recipe is GREAT!!! - 5/1/09
  • SPARQUEE
     How much is a serving? - 8/30/09
  • SUITEENDEAVORS
     This is a great recipe, but I added spinach leaves and artichoke hearts. Yummy!!! - 8/24/09
  • JAN1108
     I added 1/4 Cup of Fage yogurt, 1/4 tsp chili powder and less lemon to up the protein. This makes a good salad dressing too. Thin it down with water. - 1/17/09
  • MARLOU4
     Very quick and eay to make. I added a few drops of tabasco sauce and a little roasted red pepper from a jar the second time I made this . - 1/24/08
  • ELISEGREEN
     I also would like to see the serving size. It has been left off of several recipes. Can't wait to make my own. I love hummus! - 8/26/09
  • CULTURECHIC
     The recipe I've been making for years is very similar to this. I've made it without the Tahini, and it was good, but the Tahini really added a certain creaminess. I love this! It's high in fiber and filling and just fabulous!! I've eaten it with pita crisps and corn chips and veggies. - 7/5/09
  • LPVRSEMT
     This is almost the exact same recipe that I use for hummus, except I use more oil instead of water. What a great idea and great way to cut fat! Since I've moved to an area where tahini is not readily available I've found that a bit of natural creamy peanut butter will work in a pinch. - 1/9/09
  • NANCYDEKO1
     This was great! My husband enjoyed it so much, he claimed the leftovers for his lunch the next day! We exchanged our crackers or chips for cucumber slices spread with hummus. Terrific recipe. - 6/12/09



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