Hummus Recipe - Food.com (2024)

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photo by DianaEatingRichly

Reviews

1. A variation of this recipe was passed down to me from my Lebanese-Canadian mother. Instead of thinning it out with water we use a good quality light extra virgin olive oil, it gives the hummus a smooth, creamier texture. I use 1 tablespoon of tahini to one can of chick peas otherwise the tahini flavour is too overpowering, and no cumin, just lots of lemon juice and minced garlic does the trick, and then garnish with a sprinkle of paprika and a sprig of parsley!

   tanyagirlfriday

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2. I couldn't help but lick the inside of the food processor! I decided to make a few varieties by adding roasted red peppers to a batch and kalmata olives to another batch. Delicious! It is the perfect addition to making a home version of Whole Food's Athena Club wrap: Spread hummus on a spinach wrap, layer olives, feta cheese, tomatoes, roasted pepers, etc., wrap it up and enjoy.

   Jen Fon

3. I changed one thing. I'm a sucker for garlic, so I put in a whole head, but I roasted it first. I sliced the garlic head in half, pour evoo into it, fit the top back onto the bottom, and the wrapped it in foil and put it in a 400 degree oven for an hour. It really enhances the flavour. The garlic comes out sweet and soft.

   NoName12345

4. Very good recipe; thanks! I would not suggest using the chickpea water though, as it has preservatives in it (a kind of salt one may not want to consume). I used a few tablespoons of yogurt instead (also makes it smooth and creamy), I increased the lemon juice, reduced the tahini and added a tablespoon of olive oil, more cumin and some chili powder. It was grand!

   Chef Paisley

5. I made tahini but only used 1/4 cup and used two large cloves of garlic and the juice of a great big Costco lemon. Holy Garbanzo Beans!!! This stuff is goooooooood!!! Maybe I will cut down on the cumin next time. Thanks Charishma! It cost under $2.00 to make a blender full of this wonderful hummus! SA:)

   Secret Agent

see 223 more reviews

Tweaks

1. I added a little more garlic than what was called for (I love garlic), and poured good quality olive oil over the top when done. Sometimes I also add a dash of paprika over the finished product for fun.

   cynthiagibson

2. Roasted garlic instead of plain; add 2-3 tblsps good quality olive oil.

   Jean #7

3. A variation of this recipe was passed down to me from my Lebanese-Canadian mother. Instead of thinning it out with water we use a good quality light extra virgin olive oil, it gives the hummus a smooth, creamier texture. I use 1 tablespoon of tahini to one can of chick peas otherwise the tahini flavour is too overpowering, and no cumin, just lots of lemon juice and minced garlic does the trick, and then garnish with a sprinkle of paprika and a sprig of parsley!

   tanyagirlfriday

4. This is a solid hummus. I used a 19 oz can of chickpeas, which made approximately 2/3 of the recipe. I substituted 2 tsp minced garlic for the pressed cloves, and added 1/3 tsp sea salt and 1/4 tsp black pepper. Great by itself or spiced by adding paprika or cayenne. I made a hummus veggie pita wrap for lunch and it was delicious. Definitely a keeper, thanks!

   havent the slightest

5. Came out perfect. Since this was my first time, I halved the recipe and it came out very well beyond my expectation. I added some Olive oil as a emulsifier, used Pressed toasted Sesame oil instead of Tahini. Will definitely make this again. Thanks for sharing.

   praveenaj

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