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.'
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 MoreI 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 MoreI 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.
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.
Love this recipe! Very quick and easy, not to mention delicious! I've used olive oil as well.. also added some paprika.
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.
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.
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.
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!
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.
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.
This is great! Easy, cheap, yummy. I served it in a pumpernickel bread bowl and with pita chips. A little paprika sprinkled on top gives it a finished look and a little kick.
The best homemade hummus I've tasted! I used fresh pressed garlic, fresh squeezed lemon juice, canned beans (rinsed), olive oil, and added a tablespoon of tahini. YUM! I made it in my blender and did have to add a little bit of water because it was too thick.
Wow! This hummus is delicious! Though, my food processes wasn't working for some odd reason, I had used my blender then mashed the rest of it by hand because my blender didn't mix it all completely. I refrigerated it over night to release all of the flavors. I also added extra garlic because I personally love it, a little basil & black pepper. I will defiantly be making this again!
First time making humus! I just pureed in the blender (rarely bother getting out the food processor). For the health benefits, I substituted the veggie oil with extra virgan olive oil... read the recommends after making, definately with reduce it to 1/4 (not blaming the recipe creator since that's a substitution though). Needed spicing up, so I added more sea salt and some chili powder. I can see how the flavor combinations could be endless. Thanks for the base recipe!
this is a fun recipie- very easy and can pretty much change it around easy- I used olive oil added extra lemon juice and paprika. I also added a little cayene pepper for pizzaz. * used only 1/3 c olive oil.
This is an amazing recipe. I don't add as much oil, little more garlic. And I also add some red hot, roasted red pepper and garlic seasoning and garlic plus(for all those fellow garlic lovers out there)!! I also love using the PC blue menu brand honey multi-grain pretzel braids for dipping(if you can find them). I don't like pretzels but these don't really taste anything like pretzels. SOOOOOO good!!!
I used this as a base recipe. I added cumin, a dash of emerils seasoning an extra garlic clove, and added only about 1/3 cup of olive oil. I don't have sesame on hand, so this recipe was perfect for me today and the flavor is great!
Reduced the oil, like previous reviews suggested. Used 1/4c. olive oil and it still had a strong oil taste. Plus, it was missing the classic hummus taste from lack of tahini. Still a great healthy spread for sandwiches and such.
Thia was my first attempt at hummus and now that i know how easy it is to make, i'm embarassed that i've been paying for it. Mine came out a little thin, but Ill just add the oil slowly next time until i get the consistency i like.
Good recipe. Was looking for something lighter tasting in a hummus for the office. Read reviews and used EVOO instead of water. Also used 2 cans of chick peas instead of 2 cups (didn't want to waste the little bit left over). Added a splash of the juice from the chick peas and followed the previous recommendations of adding extra lemon juice until it tasted good. Also added a squirt of lime juice just to give is a little tang. Office loved it - gone in a flash. Definately a keeper recipe. Only 4 stars because it needed more lemon & zing to make it pop.
This was my first attempt making my own hummus. This recipe is simple and delicious. I too substituted olive oil, although I think next time I will add slightly less of it.
Absolutely delicious! This is the simpliest and best tasting hummus I have ever tried. I love the "something" extra that the lemon juice gives it. This is the only hummus I eat nowa and I am constantly asked for the receipe. Thanks for sharing! NOTE: To save yourself a lot of trouble, make sure you use canned beans.
Thie recipe was real easy to make. I used about 1/4 c oil and used garlic powder instead on a real clove of garlic because I didn't have any on hand. I added a drained roasted red pepper as another reviewer suggested. I also added tahini sauce and ground cumin. I accidentally forgot to add the lemon juice but it still came out just fine. Would make recipe again with different modifications for new flavors. Great slate and basic hummus recipe, but took 1 star off for my own add ins.
This tasted great i cant get all the amazing ingredients for the other Hummus recipes and this tastes great and is healthy
This was so good and EASY! I now make my own hummus all of the time! Very easy! I did add more garlic though!
I followed this recipe as is, except had to use canola oil instead of vegetable oil. delicious!
Very yummy! I doubled the ammount of lemon juice, salt, & garlic and I roasted the garlic before adding it to the chickpeas, I think it gave it a nice bit of extra flavor! I took others' advice and used a little less oil.
This was a hit among all of my friends at a recent party. Everyone was trying to find more snacks so that they could dip!
This was very delicious! I have never made hummus before and it turned out very tasty. It was incredibly quick. This will be my new favorite snack! I did use olive oil and I used about 1/2 cup. The flavor was very strong, I think next time I will only use 1/4 cup. I just made it and I cannot wait until tomorrow! I am sure it will be even better.
I thought this recipe was very very good. The nice thing is that you can add whatever you'd like to it. I personally don't care for tahini sauce, but if you like it, add it. This is now a staple in my home.
Yum! I'll never buy hummus from the store again. I jazzed it up with some fresh garden basil, rosemary, chives, and a sprinkle of cayenne pepper. I'm going to try making deviled eggs with this as the filling.
I used olive oil and garbanzo beans liquid instead of vegetable oil. It turned out good. I plan to experiment by adding extra garlic and garlic salt...and perhaps throw in paprika as well.
It tasted good, but it was a little to garlicky. Also, there is A LOT of oil in it! I found the oil began to separate when stored in the fridge. I might try and make this again, but with Tahini instead of oil.
You CAN make an awesome hummus with out tahini. And this recipe is proof. I used slices of cucumber to dip. Yum yum!
I would have given a much higher rating if there hadn't been so much oil. I couldn't believe how oily it tasted. I had to throw it out and do it over with less than 1/4 cup and it turned out very good.
Next time I would use less lemon juice; it overpowers the garlic. I left out the oil completely and the consistency is just fine. This can be made in a blender, it just takes a while. I recommend adding sliced tomato to the pita. Also, pita can be easily toasted by cutting it in half and putting each side in the toaster. This "wakes up" the flavor of the pita. Enjoy!
This is a good recipe, but it doesn't call for tahini, which I found slightly strange. I added 1/4 cup of tahini and it turned out great!
I've made a few Hummus recipes, this one is excellent. My husband and I are trying to eat lowfat so we only used a 1/4 cup of oil and it was great. If you like hummus, you'll love this.
Excellent recipe!
ohhh dear, not soo good. Either I really did something wrong or this is just not very good. Hopefully it was me for the sake of the recipe. I wont be making this again.
Made this today for a meeting this evening, a great success! Used 1/2 cup evoo as suggested. A definite repeat.
I tried this recipe for a costume party that I'm going to tonight and it literally took no more than 2 minutes to whip up and tastes fantastic. I didn't see any need to modify this recipe at all!! It's delicious just as it is.
I did not like this recipe. My food processor broke while I did this so my beans were not as creamy as they should have been and I didnt use fresh lemon juice but bottled. Maybe thats why I didnt like it but it was bland and I've had way better.
SOOO GOOD! This was my first attempt making my own hummus. I was getting so sick of paying over $5 for something so simple. I have to say this turned out AWESOME!! I added a little more garlic and I used olive oil and reduced it to 1/2 cup but it is sooooo yummy!! I like to eat with fresh veggies:)
Excellent recipe w/some personal adjustments. Start w/2T fresh lemon juice add more according to your taste, add roasted garlic start w/4 cloves then add more per your taste, drizzle in evoo, sprinkle w/Mrs. Dash,Adobe seasoning, hot pepper sauce and sea salt - after processing these ingredients remove to a bowl then process roasted red peppers either use freshly roasted or jarred - if using jarred be sure to drain well - chop peppers in processor then stir into humus - wonderful fresh flavor. If you have time cook your own garbanzo beans in a pressure cooker for about 10 mins after doing the quick 1 hr soak.
Agreed that it needs some tahini but it's still good and very fast. I found I liked it more as part of a veggie wrap than a dip, but with a little work it could stand fine on it's own.
Per other reviews, I reduced the amount of oil, used olive oil instead of vegetable oil; I added a small amount of bean liquid to thin it out a bit. I really enjoyed the flavor, but I didn't care for the texture -- I wanted it to be smooth like commercial or restaurant hummus. Maybe next time I'll peel the skins off the chick peas and push the finished hummus through a strainer.
Excellent hummus! I wasn't sure how it would turn out without tahini, but it was delicious and flavorful (thanks to the garlic)! Though others complained about this recipe turning out more chunky than they were used to, I like the extra chunkiness. I will definitely repeat this OFTEN! Thanks for sharing. :-)
Awesome recipe - I also used olive oil. I also made lemon garlic chicken the day before, where I roasted 3 cloves of garlic with the chicken. I saved the roasted garlic and added about 1/2 clove (maybe more). Delicious!
Not as smooth and creamy as I would like. But the recipe was easy so I will continue trying to revise!
Delicious hummus recipe! The garlic I use from the market is very strong, so I used a bit less. I never knew how easy it was to make hummus and I'm glad I found my go-to recipe.
I love how quick and easy this recipe is to make. My husband really loved this hummus. I soaked and cooked my garbanzos. I loosely measured the ingredients. So good. This is a great snack food for a husband who has allergies to dairy and glutten.
It was very fresh with EVOO instead of vegetable oil. Does need a little tweaking though by adding other spices to your own accord.
quick n easy but less oil (olive oil better) about 1/4 cup. add tahini for strong flavour 1 desert spoon
This is a wonderful recipe! I really enjoy complex flavors and large quantities so these were my changes..I used 3 cans of drained chickpeas (save juice from one can), zested and juiced 2 lemons, 1 tsp basil, 1 tsp ground red pepper,1 tsp black pepper,1 tsp salt, 6 cloves garlic, 1 tb cumin, 1 tsp sesame oil, I used a mixture of the drained liquid from chickpeas and olive oil. The zest from the lemons really seems to give this a nice pop, it is very flavorfull.
Quick, easy, and delicious! I added about 2Tb more lemon as well as another tsp of garlic and it turned out wonderful.
I read through the reviews before I made this only because this was only my second time making hummus and I wanted it to turn out. I took several other reviewers suggestions and cut the oil back to 1/4 cup (I used extra virgin olive oil) and I also upped the garlic and added a little tahini as well as fresh ground pepper. This turned out well for me with my changes. I think had I not cut back the oil, it would not have been as good. I ate this with Stacy's Pita Chips.
This was a good, easy recipe! I think I overdid the garlic because it was overpowering the next day but otherwise a great recipe! The only modifications I made was to add in 1 tbsp of tahini, use olive oil and I threw in a few leaves of fresh basil, as well.
Very simple, & delicious recipe. I used my mini-chopper and it took a while to get it to the smooth consistency I was looking for, but was worth the time!
Excellent!!! I loved the garlic. I added 2 cans of the beans to make it thicker.
Tasted great, but was pretty oily. I'd cut back a little on the oil next time.
This was my first attempt at making hummus and wow.... I loved it! My husband came in while I was making it and insisted that he didn't think he'd like it. He ate more than I did. Definitely a keeper.
Really good. I substitute olive oil and sometimes add a little roasted flax seed.
For my first time making hummus, not bad. I tried it in my blender, and sort of failed, so I spent the last half an hour smushing everything together by hand. As of right now, it tastes pretty good, and I'm sure it'll be better after sitting for a bit in the fridge.
I cut it down to a 1/2 cup (of olive oil) and cut down the lemon juice to 2 tbsp. Thanks for posting a recipe with tahini.
Yum! I used lots more lemon and chickpeas than the recipe called for. I'll definitely make it again!
Good recipe, however for extra nutritional value, I used 1/4 of hemp oil instead of 3/4 cup of veg oil.
Awesome recipe - I also used olive oil. I also made lemon garlic chicken the day before, where I roasted 3 cloves of garlic with the chicken. I saved the roasted garlic and added about 1/2 clove (maybe more). Delicious!
I made this recipe for my mom's Greek-themed birthday party. It was mild enough that the elderly people and children in attendance enjoyed it. I don't have a food processor, so I used my blender. Not ideal, but it works! Like others, I cut back on the oil. In fact, I used some of the liquid from the cans of garbanzos to create the adequate consistency. I also substituted garlic-infused olive oil for the vegetable oil. This recipe is very delicious with Indian flatbread cut into wedges. Thank you Kris for a simple and satisfying recipe!
I loved this-- very fresh tasting and tangy w/ the lemon juice. I used less oil than called for and still enjoyed it!
Great recipe! I used less oil and olive instead of canola, and added extra salt and 1/2 tsp cumin. This recipe also doesn't call for tehina (sesame paste) so I threw in half a tablespoon sesame seeds for a more complex taste. Will make again!
I made this because I didn't have tahini...it was good but the addition of tahini would have made it great! I used 1/4 cup evoo and it was the perfect amount of oil. Also doubled the garlic and garnished with paprika.
I made this for my girlfriends, and they loved it! I used olive oil instead of vegetable oil. I also substituted garlic powder for fresh garlic. I added some chili powder, and voila! It was delicious! I will definitely make this again.
Loved it...super easy, I stuck with the recipe, but added 3 spoonfulls of tahini. It was AMAZING!!!
This humus is delicious and simple. The garlic and lemon juice create a light, fresh, and tangy flavor.
Ate hummus for the very first time when I made this recipe. Was a hit @ the party I brought it to. Used less than a half cup of EVOO instead of veg.oil. Got lots of compliments & was soo easy to make.
