If you want to know how to make hummus, look no further. Our authentic hummus recipe is easy and delicious.
A dip recipe made of chick peas may sound odd if you haven’t tried it before, but once you do, you’ll understand why hummus is a Middle Eastern standard.
The traditional dipper for hummus is pita bread cut into wedges, but you can also use vegetables. That makes this recipe even healthier.
It makes a great appetizer or party food, but is also a wonderful side dish served with grilled marinated chicken or other meat and a salad.
Of course it’s perfect with pretty much any Middle Eastern meal.
Hummus Recipe
Ingredients
- 2 cups canned chick peas, drained or the same amount fresh cooked
- 2/3 cup tahini
- 2 to 3 tablespoons lemon juice
- 2 cloves garlic, mashed
- 1 teaspoon salt
- 1/2 teaspoon cumin
- parsley for garnish
- 1/4 cup oil, more or less, as needed
Instructions
- Place chick peas, tahini, lemon juice, garlic, salt and cumin in food processor. Mix until smooth. The hummus may be a bit thick, so thin it out by adding a bit of oil or liquid from the can of chick peas.
- Using the liquid from the can obviously makes it a low fat hummus recipe, but the oil adds a lovely richness to the hummus that is my preference.
- Refrigerate until ready to serve.
- Just before serving sprinkle chopped parsley on top.
Nutrition
Tips and Variations:
- Tahini is a sesame seed paste that you can get in ethnic sections of your grocery store or ethnic specialty stores. It really is the best thing to use for an authentic hummus recipe, but in a pinch you can substitute 2/3 cup of sesame seeds. Blend well to grind the seeds.
- Although tahini is most often used in hummus recipes, I often make it without it. No substitutions, just other delicious ingredients. It tastes just fine without it in my humble opinion.
- Replace the garlic in the recipe with an equal amount of roasted garlic for a smooth, rich roasted garlic hummus. Look here for our recipe for roasting garlic.
Go from our Hummus Recipe to see the rest of our appetizer recipes.
There is a wonderful recipe for hummus made with roasted garlic here.
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These comments were transferred from the older version of the site: too much, to little? by monica (victoria, Bc, Canada) I didn’t think 2 cloves of garlic was enough for 2 cups of chick peas so I used 1 bulb. .. turns out that is way too much! overwhelming! use maybe 4 cloves for the perfect hummus! too much lemon juice is also not good! measure half a cup exactly, nothing more! ——————————————- Gena’s Hummus variation by Gena (Prince George BC, Canada) Instead of Tahini in your hummus recipe use toasted sesame oil. Gives your hummus a very unique flavor. Also use a combination of toasted garlic with a fresh garlic clove. The more ‘fresh’ garlic cloves used, the spicier your hummus. I use a very fine natural lemon juice instead of reconstituted which can be bitter. Gena’s Hummus 1 can chick peas, drained 1/3 c. toasted sesame oil 1/2 cup roasted garlic 1 clove fresh garlic 2 T. natural lemon juice Combine all ingredients in a blender. If too thick to blend properly gradually add a little olive oil until well blended, or you can add a little of the juice off the chick peas. Very simple, quick and easy to make.