1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (64g) Recipe makes 8 servings
Calories 87
Calories from Fat 21		(24%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 309mg		12%
Potassium 123mg		3%
Total Carbohydrate 13.7g		4%
	Dietary Fiber 2.7g	10%
	Sugars 0.1g
Protein 3.4g		6%
detailed view... how is this calculated?

Menus using this recipe:

The Best Hummus

Recipe #91710 | 10 min | 10 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Chris from Kansas
May 24, 2004

I created this recipe through modifications of other hummus recipes. It suits my family's taste just right and is healthier than others I have seen. My tip is to drain all the oil off the tahini when you first purchase it. We eat it with honey wheat pretzel rods.

SERVES 8 (change servings and units)

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

1
Mince garlic in the bowl of a food processor.
2
Add 2 tblsp.
3
reserved liquid and remaining ingredients.
4
Process until smooth, adding additional reserved liquid as needed to reach desired consistency.

Questions about this recipe?

Featured Reviews for This Recipe

From: Mrs.R

On Sep 15, 2009

I love this recipe! It is so easy; I use my immersion blender and it's done in a matter of minutes! Even my 2-year-old niece loves to eat it by the spoonful! I use as a dip, on wraps, sandwiches, with veggies and also by the spoonful! I have also added a couple of sun-dried tomatoes for a little extra pizzazz, although the original recipe is fine by itself. Thanks so much, this is my stand-by hummus recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1334070

On Aug 28, 2009

I dipped pretzels for a snack and it was outrageously good!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: shimmerchk

On Aug 23, 2004

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!

8 people found this review helpful

Was this review helpful to you? YES | NO

From: Clean Plate Club

On Mar 29, 2007

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.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 24 reviews