Community Pick
The Best Hummus
photo by JustJanS
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 cloves garlic
- 1 (15 ounce) can garbanzo beans, drain and reserve liquid
- 2 tablespoons lemon juice
- 1 1⁄2 tablespoons tahini
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 2 tablespoons light sour cream
directions
- Mince garlic in the bowl of a food processor.
- Add 2 tblsp.
- reserved liquid and remaining ingredients.
- Process until smooth, adding additional reserved liquid as needed to reach desired consistency.
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Reviews
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This came out really great (even with my screw ups) I accidently grabbed the garam masala thinking it was cumin. If anyone really likes the "40 spices" hummus at the store give it a try. I added about 1/4 tsp cumin after the fact. And I used cottage cheese for the sour cream. I really like the result. From now on I'll always add sour cream/cottage cheese/yogurt to my hummus mixture. Only needed a little of the reserved liquid. The only problem I had was that it ended up to salty (and I use a lot of salt) I would suggest trying it with 1/4 tsp on your first try. You can always add more. Thanks for posting this!
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This was so much better than any other hummous recipe I've ever tried. Came out creamy and light... not grainy. The only changes I made was substituting low-fat yogurt for the sour cream and cutting down just a smidge on the cumin. I took 1/2 of the hummous and blended in some leftover roasted veggies (eggplant, peppers and onions). Thanks Chris.
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Chris, I really enjoyed this hummus. I used fat free plain yogurt rather than sour cream since I didn't have any. Rather than using the reserved bean liquid, I used more yogurt, and I added an extra tbsp of lemon juice. I like a loose hummus so I added some water, and based on prior experience, I used the blender rather than food processor since it results in a much creamier product. Thanks for posting!
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This was fabulous! I did add an extra clove of garlic and some fresh cracked pepper along with some hot sauce for a little spice. After blending this in my food processor I pushed the mixture through a sieve with a flat spoon and it made for a silky texture that I get from my local mediterranean restaurant, only better. I also make a well in the middle and drizzle with a good olive oil, diced tomato and finely minced parsley. It makes a great snack with celery sticks and best of all its SBD friendly! Thanks for a great recipe!
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Tweaks
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I was looking for a good hummus base recipe and this fit the bill. I modified it to fit our vegan diet by substituting tofu for the sour cream. I made the following changes: 3 tsp of minced garlic, 1/4 tsp. salt, 1/2 tsp. paprika, 2 tsp yeast flakes, 1 1/2 T tomato paste and about 8 leaves of fresh basil. Deliscious!
RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>