The lemon flavor was too strong! I'd put in less lemon juice next time.
Our Favorite Hummus
This homemade hummus make a great appetizer for parties or casual dinner get-togethers, and can even be made up to 3 days ahead. Serve with fresh pita wedges and a veggie plate.
More From Southern Living Cooking School
Chill Time: 2 Hours
- 1 (16-oz.) can garbanzo beans, drained and rinsed
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
- Garnish: lemon slice
- Process first 6 ingredients and 2 tablespoons water in a food processor 1 to 2 minutes or until smooth, stopping once to scrape down sides. Add salt and pepper to taste. Transfer to a bowl. Cover and chill 2 hours or up to 3 days. Drizzle with 1 tablespoon olive oil just before serving, if desired. Garnish, if desired.
- Spicy Cilantro-Lime Hummus: Prepare recipe as directed, substituting lime juice for lemon juice, increasing ground red pepper to 1/2 teaspoon, and adding 1/3 cup firmly packed chopped fresh cilantro and 2 teaspoons grated lime rind to the ingredients in food processor bowl. Garnish hummus with 1/8 teaspoon grated lime rind, if desired.
- Per serving (2 tablespoons): Calories 89; Fat 6.3g (sat 0.9g, mono 4.4g, poly 0.8g); Protein 1.5g; Carb 6.9g; Fiber 1.3g; Chol 0mg; Iron 0.5mg; Sodium 92mg; Calc 11mg.
- Roasted Red Bell Pepper Hummus: Prepare recipe as directed, omitting ground cumin and adding 1/2 cup roasted red bell peppers, chopped, and 2 tablespoons fresh oregano leaves to the ingredients in food processor bowl. Garnish hummus with dried crushed red pepper flakes, if desired.
- Per serving (2 tablespoons): Calories 90; Fat 6.3g (sat 0.9g, mono 4.4g, poly 0.8g); Protein 1.5g; Carb 7.1g; Fiber 1.3g; Chol 0mg; Iron 0.4mg; Sodium 92mg; Calc 13mg.
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