Hummus Recipe Card
User Reviews
5
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Prep Time
15 mins
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Blending Time:
5 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
21222 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Hummus Recipe Card
Description
The Hummus Recipe Card details making a hummus with garbanzo beans and a blend of spices like cumin and freshly cracked black pepper, combined with tahini and garlic for traditional flavor. Greek yogurt and lemon juice are added gradually to reach a creamy texture that flows when blended.
The resulting hummus has a balance of creamy texture with slight bean bits to maintain a pleasant mouthfeel. It is served drizzled with extra virgin olive oil and sprinkled with za'atar spice blend, lending an aromatic herbal accent. Toasted pita wedges accompany the hummus for dipping.
Notes highlight optional methods for smoother hummus by peeling skins from garbanzo beans and suggest substitutions like roasted red peppers, avocado, or smoked paprika for additional flavors. Storage recommendations advise refrigerating leftovers for 3-4 days and avoiding freezing to maintain texture.
Ingredients
- 15.5 oz garbanzo bean 1 can, drained and rinsed
- ¼ tsp cumin
- 2 Tbsp tahini
- ¼ tsp black pepper fresh cracked
- 1 clove garlic
- 6 oz PLAIN yogurt Greek yogurt is fine too or vegan yogurt
- ¼ cup lemon juice fresh squeeze - juice 1 lemon
- 2-3 Tbsp extra virgin olive oil for drizzling on top
- 1 tsp za'atar spice blend for sprinkling on top
Instructions
- Rinse garbanzo beans and place in food processor for a slightly textured hummus. For smoother type hummus see the notes below.
- Add the cumin, tahini, black pepper and garlic clove to the food processor.
- Add ½ of the Greek yogurt and ½ of the lemon juice and start blending on high in the food processor. The hummus should "flow" as it gets smooth. Add more Greek yogurt and lemon juice until you reach the desired consistency. Scrape down the sides of the food processor bowl while gradually adding more Greek yogurt and lemon juice.
- Place in serving dish and drizzle olive oil on top with za'atar.
- Serve with toasted pita wedges
Notes
- For smooth hummus, remove garbanzo bean skins by boiling with baking soda and rubbing them off in cold water.
- Use a high-speed blender with gradual olive oil addition to achieve a flowing texture.
- Refrigerate leftovers and consume within 3-4 days; freezing is not recommended as it may affect texture.
- Flavor variations can be made by substituting some yogurt with roasted red peppers or avocado and experimenting with spices like smoked paprika.
- Dry garbanzo beans require overnight soaking and about one hour of simmering until tender before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 21222 kcal
% Daily Value*
| Calories | 212.22kcal | 11% |
| Carbohydrates | 23.54g | 8% |
| Protein | 8.45g | 17% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.82g | 9% |
| Cholesterol | 3.69mg | 1% |
| Sodium | 20.44mg | 1% |
| Potassium | 290.48mg | 6% |
| Fiber | 5.86g | 23% |
| Sugar | 5.1g | 10% |
| Vitamin A | 47.84IU | 1% |
| Vitamin C | 5.39mg | 6% |
| Calcium | 80.39mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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