You'll need just five ingredients to blend together this smooth and creamy bean dip shared by Kris Capener of Layton, Utah. 'We have it every Christmas Eve at our family party,' she notes. 'It's delicious and quick to make.'

Allrecipes Member

Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine the oil, lemon juice, beans, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges.

    Advertisement

Nutrition Facts

424 calories; protein 6.8g; carbohydrates 35.8g; fat 28.8g; cholesterol 0mg; sodium 594mg. Full Nutrition
Advertisement

Reviews (89)

Rating: 4 stars
02/17/2008
I had to spice it up with some extra garlic and garlic salt. I also used less than a half a cup of olive oil and it was still too much. The flavor is good, but next time I'll only use 1/4 cup of olive oil. Read More
(88)
Rating: 5 stars
01/02/2007
I've made this a couple of times. It is wonderfully flavorful. It is better if set in refrigerator overnight. The lemon and garlic flavors come out much more. Read More
(57)
Rating: 5 stars
01/25/2007
Love this recipe! Very quick and easy, not to mention delicious! I've used olive oil as well.. also added some paprika. Read More
(52)
Advertisement
Rating: 2 stars
12/18/2007
I made this and was so dissapointed. It ws missing something. Duh, the tahini! You can't make hummus without tahini, and you don't need all that oil either. Read More
(39)
Rating: 5 stars
04/29/2007
Wow. This is really addictive. Like others, I used olive oil, but I cut it down to 1/2 cup. Leaving it in the fridge over night thickened the hummus up a bit but also allowed the flavors to come together nicely. The garlic is powerful, so beware when speaking around those who did not eat the hummus. Read More
(12)
Rating: 5 stars
12/29/2008
This was so good! The flavors were perfect. I used olive oil instead of vegetable oil, but otherwise kept everything the same. I will definitely make this again. Read More
(11)
Advertisement
Rating: 5 stars
12/19/2007
Wow! This recipe rocks. It is easy to make and tasts sooo good. I used my blender to make this and made a couple of small changes. I added an extra tablespoon of lemon juice, 1/3 cup of sesame seeds, did not measure my garlic and just used 3 large cloves of garlic instead. It was fantastic. This is definitely a keeper. Thanks Kris! Read More
(11)
Rating: 4 stars
07/18/2008
This was EXCELLENT. I kind of changed the recipe by replacing 1/2 cup of oil instead and adding a couple basil leaves into the blender. Read More
(10)
Rating: 2 stars
08/08/2011
This is not hummus. To make hummus I recommend the addition of 1 1/2 tablespoons of tahini. (available in most larger food stores. It stores well after opening and stirring.) Also a good olive oil is used in most Mediterranean, Lebanese and Israeli recipes. Start with 1/4 cup and add more as you need to get the consistency/taste you require. The 3 to 5 tablespoons of lemon juice should always be fresh squeezed or else you get the "flavour" of the preservatives. A "pinch" to a 1/4 teaspoon of coarse salt is optional. Use plenty of minced, fresh garlic (4 to 6 average size cloves) and float a small 'pool' of olive oil in the center with freshly ground black pepper and some black olive, skinned cucumber and/or red pepper shavings. Serve with an authentic, warmed Pita bread. When making your own hummus, you have to keep your own tastebuds in mind. The fun about Middle Eastern cooking is that the ingredient amounts aren't set in stone. Read More
(8)