Hummus

Name: Hummus
Prep time: 10 min
Total time: 10 min
Yield: 6 serving
Ingredients: 1 oz can chickpeas (garbanzo beans)*; 6 Tablespoons tahini*; 1 clove garlic; 1/2 teaspoon kosher salt; 1/2 teaspoon sumac; 1/2 teaspoon ground cumin; 1 lime

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
6
Calories
94 kcal
Course
Side Dish, Appetizer
Cuisine
Mediterranean, Indian

Hummus

Camden Walton

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This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It's made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won't believe how easy it is to make!

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Ingredients

Servings

1 oz can chickpeas (garbanzo beans)* , reserve liquid from can
6 Tablespoons tahini*
1 clove garlic , minced
1/2 teaspoon kosher salt
1/2 teaspoon sumac , plus more for garnish
1/2 teaspoon ground cumin
1 lime

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Instructions

Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.
In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. Taste and add additional salt, if needed.
Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional 1/2 lime on top.
Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.
Store leftover hummus in a covered container in the refrigerator for up to 1 week.

Equipments used:

Notes

To use Dry Chickpeas: Add 3/4 cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time). You could also cook dried chickpeas in the instant pot (no soaking required).
No Tahini: simply leave it out.
Flavors Variations: add 1-2 teaspoons of any of the following: harissa paste, za'atar, paprika, extra cumin or sumac.
Make Ahead Instructions: Hummus can be made up to 1 week in advance, stored in the fridge.
Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.
Vegetable Hummus: blend roasted vegetables until smooth and stir into hummus.
Sun-Dried Tomato Hummus: add 3/4 cup of sun-dried tomatoes, rinsed and chopped.
Roasted Red Pepper Hummus: add 3/4 cup canned roasted peppers, finely chopped.

Nutrition Information

Show Details

Calories 94kcal (5%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 200mg (8%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 10IU (0%) Vitamin C 4mg (4%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 94 kcal

% Daily Value*

Calories	94kcal	5%
Carbohydrates	5g	2%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	1g	5%
Sodium	200mg	8%
Potassium	80mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	10IU	0%
Vitamin C	4mg	4%
Calcium	25mg	3%
Iron	1mg	6%