"This Hummus recipe was handed down to me by my Syrian grandmother. I took it and tweaked it just a touch, adding roasted garlic, making it my most requested, recipe. I finally made it for my grandma a few months ago and she said it was incredible. That was my oscar moment :) Even people who don't like Hummus love this recipe. And I'm modest too!" — Mary
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unpeeled garlic cloves
extra-virgin olive oil
1 (15 ounce) can
garbanzo beans, drained
fresh lemon juice
WOW!!! I have had good hummus before but this recipe is without a doubt the best hummus I have ever tasted! Truly heavenly! The cumin and the roasted garlic really make the dish :)
I tried this twice and the second time followed the directions exactly and it still came out far too dry and thick. I added some hot water and extra olive oil, and it didn't help much. Hummus is supposed to be soft and creamy. The taste is ok, not amazing.
This was my first real attempt at hummus, using tahini, so I wanted a solid, "authentic" recipe. I saw "Syrian grandmother" and was sold! My garlic weighed 1/4oz (~5 small). I ate the rest of the roasted garlic, now my boyfriend is sitting on the other side of the couch. Oh well. It is quite thick; I used some of the liquid I saved from the garbanzo bean can instead of oil to thin it out. You could probably use a wee bit less than 1/2 cup tahini, but then again it tasted so nice I don't think I would.
Excellent flavor - I love raw garlic in hummus, but the roasted adds a nice, milder garlic flavor. I used about 5 small cloves. The hummus is a bit thicker and pastier than I like, so I added a little extra olive oil and lemon juice.
I make this hummus every week, my family is addicted to it. Once I make it, I remove half of it from the processor and then add some roasted red peppers in the half that still remains in the processor, then mix again. I have plain & roasted red pepper hummus at the same time. It is a bit thick as per the recipe, I add a bit of water instead of more oil, does the trick without the extra calories.
My dad said "it tasted like the real thing", lol. It came out great!! I followed the recipe exactly as the author wrote it, then slowly added some of the reserved liquid from the can to thin it out some. I also rinsed the beans very well before blending them- something I recently learned from weight watchers, helps you add less salt. I removed 2/3 of the hummus, and then added some fresh mint per the author's suggestion- and it was really good! Went great with sliced up cucumber.
Like other reviewers, very good, but a bit thick, and tart! Adding more oil and water fixed the thickness. And I don't know what Syrian-style means, but I'd put a bit less lemon juice in next time. Or maybe add a touch of sugar to offset the tartness. Thanks for sharing!
When I served this recipe earlier in the week, it was declared my best hummus yet! I agree with other posters that it's a bit thick and added a couple of drizzles of olive oil to the food processor while it puréed.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Kicked-Up Syrian Hummus
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
Discover a simple family recipe for authentic Syrian hummus.
Use canned garbanzo beans to whip up an easy, tasty hummus at home.
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