| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 3 1/2 cups |
Ingredients
- 1 (29-ounce) can chickpeas, drained (3 cups)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 1/2 cup sesame tahini
- 2 tablespoons chopped garlic (6 cloves)
- 1 1/2 teaspoons Sriracha
- 1/2 cup roasted red bell peppers
- Kosher salt and freshly ground black pepper
- Good olive oil
- 2 tablespoons toasted pine nuts, for serving
- Toasted pita triangles and fresh vegetables, for serving
- Toasted pita triangles and fresh vegetables, for serving
Instructions
- Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 471 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 21 g |
| Cholesterol | 0 mg |
| Sodium | 329 mg |
Reviews
The hummus is super easy to make. I made one adjustment — I started with adding 2 teaspoons of salt (instead of the 4 right off the bat) and it was plenty, especially with the lemon juice. It was a big hit —
First time making hummus. So easy and so delicious! I reduced the salt by one tsp. I’ll never purchase hummus again.
Good! (Only gave it 4 stars because the garlic was real strong).
This was so very easy. I only had to use 1 1/2 tsp coarse kosher salt and 2 lemons. I left out sriracha. This is very creamy and delicious. The fresh lemon makes it! Thanks Ina!
Delicious, Ina. Couldn’t be better!
This hummus is delicious! I use much less salt.
I’ve tried so many other hummus recipes, but this one by far was the easiest and the best! I don’t like oil on top of the hummus so I put it in the processor with everything else and for the first time I didn’t use fresh lemons and the non-generic brand of lemon concentrate seemed to be great! Thank you!!
Delicious! For the salt complainers: Ina’s recipes are developed using Diamond Kosher, which has about 1/2 sodium per serving as other kosher salts, and way way less that table salt (don’t use table salt for cooking!). Keep that in mind before commenting that it’s too salty.
Really good! Just used a little less salt.
This appears to be the same recipe that is included in her make Ahead Recipe Book except it calls for 4 teaspoons of salt rather than 1 tablespoon. This has to be some sort of typo. I used the recipe in the book (1 tablespoon salt) and it was so salty that I had to try to save it by adding another 16 ounce can of garbanzo beans. Still too salty. The only way it was usable was to pair with fresh vegetables, not a salty pita or cracker. My advice would be to put zero salt in and add as necessary after tasting. I make hummus a lot and have never put in salt.