Hummus I

Hummus I

"This is a very basic recipe for the popular garbanzo and sesame seed pate. Vary the flavor by adding a few mint leaves, a little fresh ginger, or red pepper flakes. I make it in a food processor now, but I used to make it by putting the garbanzo beans through a ricer."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 62 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Ready In

  1. Place garbanzo beans, tahini, lemon juice, lemon zest, garlic, parsley, and green onion in the bowl of a food processor. Blend until smooth, adding water if the mixture is too thick. Season to taste with salt and pepper.

Reviews

49
  1. 60 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a very good recipe. I've substituted lime juice for the lemon juice--not as good. I've left out the tahini--not as good. I've served it the same day as making it--not as good. This i...

Most helpful critical review

Hummus without olive oil or cumin? Nope, doesn't work. Add up to 1/4 cup of olive oil and 1/2 tsp of cumin to this recipe, and I'll change my rating to 5 stars. Adding water to this recipe i...

Most helpful
Most positive
Least positive
Newest

Hummus without olive oil or cumin? Nope, doesn't work. Add up to 1/4 cup of olive oil and 1/2 tsp of cumin to this recipe, and I'll change my rating to 5 stars. Adding water to this recipe i...

This is a very good recipe. I've substituted lime juice for the lemon juice--not as good. I've left out the tahini--not as good. I've served it the same day as making it--not as good. This i...

This recipe is the BEST to date! I made a batch up, and we ate it for lunches for a week. Spread it on a toasted pita bread, dip tortilla chips or carrot sticks in it. Any way, it is just div...

Excellent! I made this for Thanksgiving as part of a veggie dish and it was devoured. For an added twist, try one batch with ground kalamata olives, or another with eggplant (babaganoush). This ...

I made this hummus for a kid's b-day party and everybody loved it!!! I made it using a hand chopper leaving it rather chunky and much more flavorful than other creamier recipes.

Great and simple! I agree with the advice to save some of the bean "juice" to help thin the hummus a bit. I also add a bit of olive oil, some tabasco sauce, about 1/4-1/2 tsp of cumin and cru...

I like to throw in a little fresh, finely chopped garlic to add a bit of a kick, and to promote healthy arteries (raw garlic sucks excess fat out of the bloodstream!)

This is such a great hummus recipe! It could use a bit more garlic and lemon juice than suggested, but it's one of the best I've ever tasted!

This is a very basic recipe. I was looking for something a little more spicy and exotic. It's not bad though.

Other stories that may interest you