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.
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
How to Make It
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 3g (sat 9g, mono 4g, poly 8g); Protein 5g; Carb 9g; Fiber 3g; Chol 0mg; Iron 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 3g (sat 9g, mono 4g, poly 8g); Protein 5g; Carb 1g; Fiber 3g; Chol 0mg; Iron 4mg; Sodium 92mg; Calc 13mg.
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So quick and easy - lovely taste. And very few ingredients required to have on hand which is what makes this a go-to recipe!
I don't own a food processor so I manage to mix this up in my blender with a couple of stirs to get all the chickpeas to the bottom. Use this all week on toast, and for dip for veggies and pretzels.
In response to the question from the reviewer on how to get a smoother hummus, peel the beans! Put the drained beans in a bowl and cover with cold water. Gently work them between your fingers, and the skins will come off the beans and float to the top. It really works and makes the hummus super smooth and creamy. As a note on this recipe...tahini is a must for hummus! This is a good basic recipe to adjust to your tastes, however.
This is so good. I made the cilantro-lime version and added 1 Tbsp. of tahini. I processed it for over a minute, but it's still not as smooth as I like.
Does anyone know the secret to super-smooth hummus?
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