Hummus

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Hummus

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Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Hummus calories by ingredient
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Introduction

A healthy and filling middle eastern dip! Eat it as an appetizer or snack with some pita. Why buy your hummus ready made from the store, when you can make it yourself? A healthy and filling middle eastern dip! Eat it as an appetizer or snack with some pita. Why buy your hummus ready made from the store, when you can make it yourself?
Number of Servings: 14

Ingredients

    2 15 ounce cans of chickpeas, drained and rinsed
    Juice of 1 small lemon (seeds removed, pulp optional)
    1 tablespoon good olive oil
    1 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 grated
    Water to adjust consistancy
    Sweet hungarian paprika to garnish

    A 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.

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Member Ratings For This Recipe



  • 152 of 176 people found this review helpful
    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

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  • Very Good
    80 of 82 people found this review helpful
    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

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  • Very Good
    65 of 66 people found this review helpful
    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

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  • 54 of 55 people found this review helpful
    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

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  • Very Good
    46 of 49 people found this review helpful
    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

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