This hummus is a family recipe passed down from many generations. Eat with warm pita bread.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.

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  • Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Nutrition Facts

54.3 calories; protein 1.6g 3% DV; carbohydrates 6.8g 2% DV; fat 2.5g 4% DV; cholesterolmg; sodium 198.8mg 8% DV. Full Nutrition

Reviews (888)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2008
RECIPE UPDATE I'm the author of this recipe and I wanted to make a few updates. I now use cumin instead of the black pepper. You want 2 cloves of garlic overall. To adjust the texture between creamy and more solid (which is very good also) vary the amount of liquid you drain from the can. The more liquid the creamier, but lately I've been draining all of the can except for 1/2 cup. I now use 3 large tablespoons of Tahini instead of 2. I also take the salt down to 1/2 teaspoon and add it gradually as the blending occurs. Peanut Butter is no substitute for Tahini! If you're using peanut butter, you're not eating real hummus. Find it at an international food store Read More
(3334)

Most helpful critical review

Rating: 1 stars
12/07/2003
I'm sorry but this was a disaster, the salt was so strong that we ended up trashing it Read More
(76)
1176 Ratings
  • 5 star values: 801
  • 4 star values: 275
  • 3 star values: 59
  • 2 star values: 22
  • 1 star values: 19
Rating: 5 stars
10/06/2008
RECIPE UPDATE I'm the author of this recipe and I wanted to make a few updates. I now use cumin instead of the black pepper. You want 2 cloves of garlic overall. To adjust the texture between creamy and more solid (which is very good also) vary the amount of liquid you drain from the can. The more liquid the creamier, but lately I've been draining all of the can except for 1/2 cup. I now use 3 large tablespoons of Tahini instead of 2. I also take the salt down to 1/2 teaspoon and add it gradually as the blending occurs. Peanut Butter is no substitute for Tahini! If you're using peanut butter, you're not eating real hummus. Find it at an international food store Read More
(3334)
Rating: 4 stars
05/09/2007
This is a pretty good starting point for hummus. I'm giving it four stars instead of five because of the name of the recipe. Not to be rude or anything, but because it's misleading. Hummus is a dish that has so many regional variations. And to try and decide which region's is more authentic is a biblical and political debate that I won't touch. BUT- This is pretty good. It may be a bit salty, but for some that's the way it's supposed to be! I say this as a woman with a Turkish mom, who was married to a Greek man (I know...) and who's been to the Middle East. It's like trying to post a BBQ recipe and calling it "Real BBQ". As is, it's good enough for those that just like hummus, but if you are looking for a particular style you may have to tinker with it. Read More
(919)
Rating: 4 stars
06/28/2007
This is a delicious recipe. I added a Tbsp of honey and used the whole lemon. I also toasted and ground whole cumin seeds for a super fresh flavour. Adjust salt to taste. I used only 1 Tbsp of olive oil for fat reduction, but I used extra virgin, so it still gave lots of flavour. Tips: 1 - some canned chick peas are slightly undercooked (crunchy) and should be boiled for 20 minutes or more before using (if you like a smooth texture). 2 - tahini goes rancid easily so buy it in a jar (not bulk) and keep it in the fridge. 3 - for easier digestion, discard the liquid in the can of chickpeas, rinse them, and use water for blending. Read More
(913)
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Rating: 5 stars
02/27/2007
Really good. To make it better, use chickpeas that you've cooked at home. I use 2 cloves of garlic. By the way, this is the classic "five-point" recipe for hummus. Chickpeas, garlic, lemon juice, tahini, and olive oil. Anything else is a variation thereof. Read More
(324)
Rating: 5 stars
10/26/2007
A wonderful recipe! So easy! I make this about once a week. I use 2 15oz cans of beans, therefore I use about 4 heaping tbls of tahini, juice of 2 lemons (meyer lemons are so tasty in this); otherise I followed everything else as stated(the updated version). Sometimes I take the time to peel off the skins on the garbanzo beans...it does make a creamier texture but is really not that necessary...it tastes fantastic either which way...thanks for sharing!!UPDATE: I use one can garbonzos and one can black beans (rinsed and drained). With this I use only lime juice, otherwise all the same. AWSOME!! I never ever put olive oil on top....it's too perfect to dizzle oil on. Read More
(162)
Rating: 5 stars
03/10/2003
This is the fourth hummous recipe I have tried and this is a keeper. I added more garlic and left the chickpeas slightly lumpy. GREAT Read More
(123)
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Rating: 5 stars
05/01/2006
Home-made hummus is the only way to go! I suggest adding the lemon gradually to taste because I used the full amount the first time and it was too lemony for me. I also added more garlic and didn't add the oil or salt since there's already so much sodium in the canned chick peas. Sometimes I add some marinated artichoke hearts to mix for some extra kick. And tahini is a must; peanut butter is no substitute. Read More
(94)
Rating: 5 stars
03/01/2012
Sounds good but to really make it 'from scratch' make your own tahini! Bob's Red Mill brand of White Sesame Seeds has recipes for both the tahini (made from the sesame seeds) and hummus on the package. Tahini is simply toasted white sesame seeds ground in a food processor with some olive oil. His recipe uses a 16 oz. bag of white sesame seeds and 3/4 cup olive oil. Toast the seeds in a single layer on a baking sheet in a 350 oven for about 10 minutes stirring a couple of times to prevent edges from becoming too brown. Remove from oven and let them cool for at least 20 minutes. Then pour sesame seeds into a food processor, turn it on and drizzle the olive oil into the seeds, processing until creamy (about 1-2 minutes). Makes about 2 cups and can be stored in the refrigerator for about a week. Enjoy! Read More
(86)
Rating: 1 stars
12/07/2003
I'm sorry but this was a disaster, the salt was so strong that we ended up trashing it Read More
(76)