Garbanzo bean puree is used to make the Middle Eastern dip known as hummus. Serve with a variety of fresh vegetables and pita. This is the restaurant’s top-secret concoction, direct from Boston. Sesame seed paste, often known as tahini, is available at many grocery stores, gourmet shops, and health food stores.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 2 cups canned garbanzo beans, drained
- ⅓ cup tahini
- ¼ cup lemon juice
- 1 teaspoon salt
- 2 cloves garlic, halved
- 1 tablespoon olive oil
- 1 pinch paprika
- 1 teaspoon minced fresh parsley
Instructions
- Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
- Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
Reviews
My first time making hummus. Who knew it was so easy? Well, not me anyway. Made exactly as directed. This was so good with no artificial preservatives. I served it with roasted pita bread and veggies. I also froze some in a muffin tin and that worked well. We just take out what we need when we have unexpected company or just feel like a snack.
Overall, this is very good bit some of the ingredient portions seem off. I used 2 cans of beans which is exactly 3 cups or 1.5x the recipe. I increased the tahini & lemon juice each by another half. However, I did not adjust the salt because 1 tsp seemed excessive nor did I increase the olive oil to drizzle on top when finished. I would reduce the salt by a 1/3 next time because it was teetering on being a bit too much. I will the olive oil to 1/2 T because 1 T was too much.
Great basic recipe. Super easy, quick and my kids love it. Used a blender and it worked great. I roasted sesame seeds instead of tahini. Next will try adding roasted red pepper!
I’ve been making this for years, the recipe is perfect. I do boil my garbanzo beans for about 7 minutes to enure the texture of the Hummus is smooth.
Removed shells from chick peas and added 1/2 tsp cumin. Fresh Italian parsley topped it off. Fantastic!
This tastes so good. I lived in the Holy Land for two years and I had hummus several times a week, every week. This recipe is as good as any hummus I’ve had anywhere. I cooked 1 lb of dried chickpeas the day before, after soaking them the night before that. (Any kind of cooked dry beans are always better the day after you cook them.) I used 2 cups of the cooked chickpeas and thinned them with some of the delicious broth. I added ¼ tsp of ground red pepper and a few shakes of black pepper. The chickpeas I cooked already had a lot of garlic and lemon, so I didn’t add any additional garlic and I used about half the lemon juice called for in this recipe. I used ⅓ cup of tahini, and salted to taste. Great recipe. Now I’m off to make some Arabic salad and baba ghanoush to go with the hummus.
Best recipe for hummus I have ever tried. Well worth the bother of finding the tahini.
Excellent hummus recipe! This is a keeper!
Used only 2 tbsp of tahini and added 1/2 tsp of cumin as other reviewers suggested. By accident, I added the tablespoon of olive oil to the main ingredients, and I also saved the garbanzo liquid and added in a bit during the blending process. It came out great!
Absolutely the BEST hummus recipe. I’ve made it using black beans, garbanzo beans & a combination of the two. One thing I’ve found that makes a lot of difference in the flavor is, use fresh squeezed lemon juice if you have it available. It’s good with the reconstituted too but the fresh will about knock your socks off it’s so good! This recipe is quick & easy & simply put, the best.
It’s pretty simple and basic. I spice it up with extra garlic, Maybe some green Olives or roasted red peppers.
Excellent hummus. I made some before using dry beans, but this was so much better not to mention a lot quicker.
Easy and delicious! Definitely a keeper and so much cheaper and quicker than getting fresh from the Middle Eastern restaurants or market. This has a deeper flavor than the store bought as well, and you can make it creamier by adding in more tahini and blending longer. I would suggest keeping some of the chickpea juice to use as needed to suit your liking as far as thickness of the hummus goes.
Delicious!
Roasted garlic, added Serrano pepper so delicious
We tried another recipe that didn’t contain Tahini along with this one. This one definitely had a more well rounded and delicious flavor. We left off the parsley and paprika. We’ll probably include the paprika next time but I doubt the parsley will make a comeback.
This came out amazing! I made the tahini recipe on this site to make this hummus. It’s delicious and looks beautiful. So proud of it!
Haven’t made this ages, til I ran across Tahini in the grocery store. It’s just as good as I remember from way back when.
We’re big fans of garlic so I used a really big clove, but it is delicious.
Our family prefers blending half of the olive oil in the dip with a few ice Cubes. Then using the reminding olive oil to garnish. If kids will be enjoying the dip reduce garlic or omit completely. Serve with carrots, Persian cucumbers, pita chips or pita bread. We make this healthy snack often!
Loved it!