| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | about 2 3/4 cups |
Ingredients
- 4 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved
- 1 1/2 teaspoons kosher salt
- 1/3 cup tahini (sesame paste)
- 6 tablespoons freshly squeezed lemon juice (2 lemons)
- 2 tablespoons water or liquid from the chickpeas
- 8 dashes hot sauce
Instructions
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Nutrition Facts
| Serving Size | 1 of 5.5 servings |
| Calories | 187 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 221 mg |
Reviews
Perfect!
Too much salt
A little too much tahini for me.
This was so easy. I’m on a low fat diet so I don’t add any olive oil when serving. No one seems to miss it. If I’m making it just for me I use the four cloves of garlic. If I’m making it for company I cut the garlic to 2 cloves. I’ve also found that the garlic flavor mellows if it sets in the refrigerator for a day so it’s perfect to make ahead. Everyone seems to love it. No more grocery hummus for me. I’ve also added roasted red peppers to it, delicious.
I love this easy hummus recipe. If you want it smoother, boil the chickpeas, remove the skins, and blend longer. I never bother, though, since I like a little texture. I do 4 Tbsp lemon juice and 4 Tbsp aquafaba or water because I think it’s too lemony as written. People complain about the garlic level, but I think that’s highly dependent upon your garlic clove intensity and size (some garlic is stronger than others–use your own judgment). I appreciate the simplicity of this recipe since we eat hummus for lunch a lot.
I’m a garlic lover so this recipe as written was perfect for me! If you’re not, then cut the garlic in half. I always try out a recipe written as is. This way I can add or delete items as needed for my own taste.
Some readers suggested that Michael Solomonov’s recipe is a lot tastier. Well, it should be because he makes it in his award winning restaurant. I went online to look the recipe up and made it over two days. Yes, it takes two days because you first have to soak the beans overnight before you cook them in a pot the next day. I have to admit, it was very tasty, but imo, not worth the effort.
One thing I may add to Ina’s recipe the next time I make it is to add some cumin to it like the Solomonov recipe. I love the taste of cumin and will experiment with a little at a time to see how it adds or distracts from the taste.
What size of garlic cloves?!?! I tried to cut this recipe in half and use 2 cloves, but it’s almost too strong to eat. She must mean 4 small cloves!
Love it, perfect as is!!
Is it possible to make this without the Tahini sauce?
I. cut in half. 1 can of chick peas. put some cumin in. and my own hot pepper sauce after all done and in pretty bowl. I sauté hot peppers in olive oil. I use caribe flakes from New Mexico. but you can use mexican flakes. from spice stores. add garlic. granules . when all this is a bit soft add boiling hot water. cook until. flakes and seeds. really soft I add some sugar to slow the heat from peppers . I only put some of this sauce on top with the lemon. and some olive oil and dried parsley. a bit of dried red pepper makes it look pretty