Recipe by Reman9981
"I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread."
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1 (15 ounce) can
garbanzo beans (chickpeas), drained
fresh lemon juice
fresh parsley, chopped
This is a very good base hummus recipe. It has a good texture and some flavor. Because I like lots of flavor, I would probably add additional garlic and maybe some cayenne, but that is just personal preference. You can't go wrong with this recipe and then you can tweak it with additional seasoning from there.
Not as flavorful as I had hoped----but I am one who LOVES intense flavor and garlic!
Whoa! Garlic overload! Obviously garlic cloves vary greatly in size and mine must have been particularly large. I used just one good-sized clove and now as I write this it's all I'm tasting. Thank goodness I made this well in advance of serving so that I had the opportunity to adjust - by making another full recipe omitting the garlic altogether and adding it to the original batch. (Now we're going to have "hummus overload!") Perhaps it might be better to just start out with "a teensy bit of garlic" instead of the rather vague "3 cloves garlic." Other than that this is a good, basic hummus, tho' for my taste it could use a touch of salt.
A simple recipe to follow that yields great results. From now on, I'm making my own hummus instead of buying it and spending more $$. Thanks for the recipe!
This hummus is delicious. I wouldn't change a thing, although I made a triple recipe and made two alternatives with part of it: one with steamed yellow squash with cinnamon and cloves and one with chopped basil added. I baked up some pita chips and have been having the best lunches, sampling my 3 dishes alternatively.
Super-easy, super-tasty. Had these down by the pool with pita chips. Great snack.
Perfect! I will never buy ready-made hummus again. Thank you.
My husband is a hummus fanatic. He claims this is the best yet. I upped the lemon juice to 3 tbs and added 8 oz of drained roasted red peppers.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 15
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