As a spread, dip or garlicky pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor.
A traditional hummus recipe includes tahini and makes a wonderful snack or appetizer. Serve with warm pita bread or veggies.
A simple Lebanese-style hummus uses canned garbanzo beans, so it's ready in a jiffy.
This recipe worked very well for me, I took into consideration the advice and suggestions of fellow AllRecipe cooks and my first ever batch of Hummus turned out great, I made enough to fill a small casserole dish, about 4 cups worth. I sprinkled some fresh lemon, and olive oil over top and refrigerated for a few hours. A big hit, will play around with this and make different versions like Roasted red pepper, or perhaps a chipoltle ?
My husband and I are arabic so we eat a lot of hummus and after making this recipe we agreed it is absolutely easier to make it then to get in our car and drive to the restaurant and carry it out. However, we needed to make a couple of minor changes to get to this point. We used 2- 15 1/2 oz cans of garbanzo beans. We thought it was a bit too much tahini so we used slighty under 1/3 cup. We added an extra clove of garlic (at least). We also added red pepper which is a staple ingredient in hummus so I was surprised it was ommited (not a lot- maybe a teaspoon or so). We also agreed with other reviewers that you need some of the chick pea juice to thin it out just a bit. We used 3/4 of a can of juice from one can of the chick peas. My mother in law tells me that if you peel the chick peas (which is supposed to be fast and easy) it will come out better too- I don't think I will do this though because it tasted great just like this. We also used a little more lemon than the recipe called for - it just depends
This recipe is easy and absolutely delicious--you will flip! After reading several reviews, here is what went into the food processor: measure out the 2 cups of beans AFTER draining the cans; 3-4 tablespoons of tahini sauce (it came in a tall jar and poured), ¼ cup freshly-squeezed lemon juice, 3 freshly-minced garlic cloves, 1 tablespoon olive oil, 2 tablespoons plain yogurt, ¼-½ teaspoon EACH-->ground cumin, sea salt, paprika, and a pinch of cayenne pepper. Reviews from my two daughters--one an experienced hummus-maker, and the other a hummus-lover--were enthusiastic and glowing. For optimum flavor, be sure to make this the day before you plan to eat it. Thank you to Rhoda for a marvelous recipe to work with!
Good recipe. I am Lebanese and hummus has been a staple in our home since I can remember. I would suggest boiling the chick peas in their liquid for about 20 min. This makes them puree easier and eliminates taking the skin off (as one reader suggested). Use almost all the liquid to blend the chick peas.That will eliminate adding water. The Tahini is the one ingredient that makes hummus, hummus. I also use more lemon (we also like the tanginess). Traditional hummus is plain, only in recent years have people added sun dried tomatoes, or basil, or red pepper etc.
Where is the 10 star rating for this one?? I've been looking for a good hummus recipe for a while. I made it with two cans of garbanzo beans (3 cups) so I upped the other ingredients accordingly. Delicious. I can see what the others mean by it being a little too pasty but I'm okay with that. I'm having it with Tostito Gold chips.. they're the really thick ones. YUM! :) Next time I'll add some more spices to it, cayenne comes to mind because it's a basic recipe.