Hummus IV Recipe -
Hummus IV Recipe
  • READY IN 20 mins

Hummus IV

Recipe by  

"A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch."

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Original recipe makes 5 cups Change Servings
  • PREP

    20 mins

    20 mins


  1. Place garbanzo beans in a food processor and blend into a spreadable paste. Mix in lemon juice, garlic, tahini and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Very easy. I bit too much garlic for my taste. Perhaps 3 is enough. Also, I used the liquid from the beans to smooth out the spread instead of more lemon juice. I also top with parsley and paprika.

Most Helpful Critical Review
Jan 25, 2004

Yeck- WAY too much garlic. Even the garlic-lovers wouldn't touch it.

Jan 25, 2004

Very good! I am picky about my hummus, and this is finally one I LOVE. I added a few dashes of hot sauce for kick, and some reserved bean juice. But it was just adding to the perfection of the recipe!

Apr 19, 2012

OMG! Who would've thought a little can of garbanzo beans could transform into something so delicous! It doesn't get easier or much simpler than this! I cut the recipe in half and put everything into a mini food processor, used a little sesame oil as I didn't have any tahini and just back just a bit on garlic. I also added in the reserved bean liquid as needed along with just a splash of lemon juice vs. the whole amount. I served it topped with a bit of paprika and surrounded by homemade pita chips - YUM!

Mar 23, 2006

Very nice. As I didn't have tahini, I sauted 2T sesame seeds along with the garlic in about 2T olive oil before adding. I doubled the crushed red pepper, and threw in some roasted red peppers at the end which added a nice color. I will definitely make this again.

Jan 25, 2004

mmm.. i love hummus! i added more lemon though, for smoother consistency and because i like lemony hummus

Apr 06, 2009

As written, deserves 1 star because have to add much more liquid - triple! I used 1 can & added 6 Tblsp. liquid! For 2 cans, that's equivalent to 3/4 cup liquid - some of that should be water, or it'll be VERY lemony. (I personally don't like using the liquid from canned beans bec. it's slimy.) Halving the quantity of garlic would probably suit most people; add full amount if you want it to be very garlicky. For adherence to traditionally authentic ingreds., this gets 4 stars. 2 is between 1 & 4, so 2 stars is what I rate it. (The red pepper flakes aren't traditional, though are a nice change from mild paprika. If using garbanzos cooked from dry, then adding some of that cooking water to achieve smooth puree is probably a good idea, I think.)

Feb 17, 2011

I just made this and it was very good! For those of you who don't have tahini, I didn't have any so I left that out and it still tastes like hummus to me.


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  • Calories
  • 34 kcal
  • 2%
  • Carbohydrates
  • 5.5 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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