Oregon State University OREGON STATE UNIVERSITY

Hummus (with tahini)

Photo of Hummus (with tahini)
Prep time: 5 minutes
Makes: 24 tablespoons
Nutrition Facts: View Label(s)
NotesCooking for a crowd?

Recipe Notes

  • Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
  • No tahini? Try Hummus (no tahini) recipe.
  • Freeze extra lemon juice to use later. 

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Click a link below if you need a version of this recipe that serves:  

Ingredients

1 can
(15 ounces) garbanzo beans, drained and rinsed
2 Tablespoons
lemon juice (fresh or bottled)
1 1⁄2 Tablespoons
vegetable oil
2 Tablespoons
water
1 clove
garlic or 1/4 teaspoon garlic powder
1 Tablespoon
tahini (sesame seed paste)

Directions

  1. Place all ingredients in a blender 
  2. Blend until desired consistency (more time for smooth dip, less for a chunky dip).
  3. If hummus seems too thick, add 2 teaspoons of water.
  4. Refrigerate leftovers within 2 hours.

OR

  1. Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
  2. Mix with other ingredients in a small bowl.
  3. If hummus seems too thick, add 2 teaspoons of water.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
  • No tahini? Try Hummus (no tahini) recipe.
  • Freeze extra lemon juice to use later. 

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Last updated: 10/10/17

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