Tangy Garlic Hummus

"Rich, Smooth,Healthy! Serve with toasted pitas. Quick and Easy! Use as a spread for sandwiches. Spread on toasted rye topped with ripe tomatoes. Also add diced red peppers or hot peppers. I try to keep this low in fat if you do as well check out French Tarts Review."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Rita1652 photo by Rita1652
photo by LifeIsGood photo by LifeIsGood
photo by balady3 photo by balady3
photo by CandyTX photo by CandyTX
Ready In:
5mins
Ingredients:
8
Yields:
1 Dip
Serves:
16
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ingredients

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directions

  • Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor.
  • Blend until smooth.
  • Pour olive oil into feed tube over the garbanzo bean mixture to make a smooth mixture.
  • Transfer mixture to a serving bowl.
  • Adding additional oil as needed.
  • Sprinkle with paprika and parsley.

Questions & Replies

  1. Help! My go-to store bought hummus has been recalled (Sabra) and I'm planning to make it myself tomorrow. I want to keep it low cal / low fat - can I use plain yogurt instead of the tahini? Thanks for your thoughts!
     
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Reviews

  1. Easy and delicious! I spread the hummus on a plate, and drizzled with extra virgin olive oil, then garnished with a sprig of parsley and a sprinkle of paprika. The ingredients are right on...I didn't change a thing! Thanks for a great recipe!
     
  2. Great Hummus Rita - loved this to bits! Mine was very thick; a trick I learned when I had the restaurant in Cyprus, was to add water as well as the lemon juice and olive oil! I also added a wee bit of cumin for a lovely Cypriot flavour. A classic recipe which deserves a place in the recipe database. Made for ZWT4 - another FINE dining experience with Bordeaux Rita! THANKS! FT:-)
     
  3. The first time I made this my dh said it was gritty. It was my first attempt at homemade hummus so back to the drawing board I went. I doubled the olive oil, added a little water and presto bye bye gritty texture. I added about 1 tsp. cumin the second time. It was quite tasty. Also, I purchased dried chickpeas and used those instead of canned. I soaked them overnight and boiled them for about 1 hour 45 minutes. Then I let them cool and used them for the recipe. I had a two pound bag and had enough to seperate them into 7 two cup portions (and the bag cost $1.84 USD)! Now when I want to make another batch (and I will be making another batch) I can just grab a portion bag out of the freezer and thaw and go.
     
  4. Added a little cumin and it was divine! Great recipe :)
     
  5. This is a great recipe. I made it as stated and it was delicious. I then added some cumin, because iI Iove cumin and I liked it even more! My while family loves hummus and they gobbled this recipe up! I will use it again for sure. Made for Veggie swap 45.
     
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Tweaks

  1. We cooked a bag of chickpeas using 2 large chopped seeded jalapeños, 1/8th of a cup both yellow and orange bell peppers, 2 stalls of chopped celery, one large chopped sweet onion, 3 copped green onions, 3 chicken bouillon cubes, around 8 cups of water. Cooked the peas until soft, drained them, followed the recipe above X 3 because there was 6 cups of drained cooked chickpeas. Added 8 cooked seeded hatch peppers. Food processored the concoction until well chopped/mixed. The hatch peppers added an amazing "kick" of flavor and a taste of "heat".
     
  2. I love hummus. This recipe tastes quite similar to my tried and true hummus, which I obviously love. The flavor is excellent. I didn't feel this needed salt since canned beans are salty anyway. I also added 1 tb water instead of oil for personal preference. This hummus has a great smooth creamy consistancy and the little bit of parsley makes it quite pretty.
     

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