Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Yield
3 1/4 cups (serving size: 2 tablespoons)

This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. Prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Garnish with a lemon wedge and fresh parsley sprig, and serve with Spicy Baked Pita Chips.

How to Make It

Step 1

Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.

Step 2

Feta-Baked Hummus: Combine Traditional Hummus, 1/2 cup (2 ounces) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin. Transfer mixture to an 8-inch square baking dish coated with cooking spray. Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese. Bake at 400° for 25 minutes or until lightly browned. Garnish with parsley sprigs. Yield: 4 cups (serving size: about 2 tablespoons).

Step 3

CALORIES 44 (51% from fat); FAT 5g (sat 6g, mono 1g, poly 6g); PROTEIN 2g; CARB 8g; FIBER 8g; CHOL 1mg; IRON 3mg; SODIUM 109mg; CALC 21mg.

Step 4

White Bean and Roasted Garlic Hummus: Since this variation calls for roasted garlic, you can just omit the raw crushed garlic cloves from the Traditional Hummus. Remove white papery skin from 2 whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, Traditional Hummus, and 1 (15-ounce) can rinsed and drained cannellini beans (or other white beans) in a food processor; pulse 5 times or until chopped. Add 1/4 cup water; process until smooth, scraping down sides as needed. Stir in 3/4 teaspoon chopped fresh rosemary. Yield: 5 cups (serving size: about 2 1/2 tablespoons).

Step 5

CALORIES 45 (40% from fat); FAT 2g (sat 3g, mono 1g, poly 6g); PROTEIN 8g; CARB 3g; FIBER 2g; CHOL 0mg; IRON 4mg; SODIUM 81mg; CALC 16mg.

Step 6

Spicy Red Pepper Hummus: Cut 2 red bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine bell peppers, 2 teaspoons chile paste with garlic (such as sambal oelek), 1/2 teaspoon paprika, and 1/8 teaspoon ground red pepper in a food processor; pulse until smooth. Transfer pepper mixture to a serving bowl; stir in Traditional Hummus. Yield: 4 cups (serving size: about 2 tablespoons).

Step 7

CALORIES 39 (46% from fat); FAT 2g (sat 3g, mono 1g, poly 6g); PROTEIN 4g; CARB 3g; FIBER 1g; CHOL 0mg; IRON 3mg; SODIUM 74mg; CALC 11mg.

Ratings & Reviews

buenacena's Review

buenacena
September 15, 2012
I made the roasted garlic and white bean version and it was really good. But a bit stiff - I like a very creamy hummus and was a tad too thick. Over time, I've been stirring in more olive oil to try to loosen it. But the flavors were really tasty. I did a taste test of the traditional hummus before blending in the white beans and garlic and found the lemon to be a bit overpowering. However, once I added in the roasted garlic (and I used two full heads, as suggested) the lemon blended in nicely.

nallix
June 27, 2015
A little known fact is that you have to remove the skins from the chickpeas or it is too starchy, and doesn't have the smooth, creamy texture the commercial brands do.  Just place the chickpea between your thumb and forefinger and squeeze it lightly and the skin with release from the chickpea.  It may seem like a lot of work, but it really isn't, and it's worth it!  I've done it since I learned that was a crucially omitted step from most recipes, and it's worked every time--even when I've doubled the recipe!

Karen1985
June 27, 2015
The texture of any hummus recipe that does not call for removing the skins from the chickpeas before placing them in the food processor omits a crucial step.  The skins make the texture too starchy. They need to be removed before blending.  A little known fact is that you have to remove the skins from the chickpeas or it is too starchy, and doesn't have the smooth, creamy texture the commercial brands do.  Just place the chickpea between your thumb and forefinger and squeeze it lightly and the skin with release from the chickpea.  It may seem like a lot of work, but it really isn't, and it's worth it!  I've done it since I learned that was a crucially omitted step from most recipes, and it's worked every time--even when I've doubled the recipe!

Runner3375
June 27, 2015
To make it the "creamy" textured as advertised, you have to remove the skins from the chickpeas or it is too starchy, and doesn't have the smooth, creamy texture the commercial brands do.  Just place the chickpea between your thumb and forefinger and squeeze it lightly and the skin with release from the chickpea.  It may seem like a lot of work, but it really isn't, and it's worth it!  I've done it since I learned that was a crucially omitted step from most recipes, and it's worked every time--even when I've doubled the recipe!

EICrabb
June 27, 2015
Jessica, any hummus that doesn't tell you to remove the skins off the chickpeas omits a crucial step. A little known fact is that you have to remove the skins from the chickpeas or it is too starchy, and doesn't have the smooth, creamy texture the commercial brands do.  Just place the chickpea between your thumb and forefinger and squeeze it lightly and the skin with release from the chickpea.  It may seem like a lot of work, but it really isn't, and it's worth it!  I've done it since I learned that was a crucially omitted step from most recipes, and it's worked every time--even when I've doubled the recipe!

kaxel1075's Review

GatewayCook
March 02, 2015
It just did not taste that good to me. Perhaps because I doubled the recipe. I am trying to fix it by adding cumin and more lemon juice but I think it's the consistency. I think I would try a different hummus recipe next time.

EICrabb's Review

user
July 25, 2014
This was wonderful! I am a huge hummus fan and this was easy and fresh. Added the juice of a whole lemon and gave it a fresh flavor.

caseyann's Review

dixieschef31
December 21, 2013
N/A

Patyal68's Review

Trellis
December 01, 2013
I loved this humus. A great base for wrap filled with grilled veggies

user's Review

karimulla786
July 24, 2013
I agree with another reviewer that this recipe needs additional garlic and lemon juice. I added another 3-4 cloves and another tablespoon of juice. Very good, will make it again.