Skip to main content

Hummus (with tahini)

Homemade hummus dip blends garbanzo beans with lemon, garlic and tahini. Perfect for dipping veggies or pita!
Hummus (no tahini) Food Hero Recipe Kit

Food Hero Recipe Kit

Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Hummus garnished with parsley served with carrot sticks, celery and radishes.
Prep time: 5 minutes
Makes: 1 Cup
Nutrition Facts: View label

Ingredients

1 can (15 ounces) garbanzo beans, drained and rinsed
2 Tablespoons lemon juice (fresh or bottled)
1 ½ Tablespoons vegetable oil
2 Tablespoons water
1 clove garlic or ¼ teaspoon garlic powder
1 Tablespoon tahini (sesame seed paste)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits under running water before preparing.

  3. Place all ingredients in a blender.
  4. Blend until desired consistency (more time for smooth dip, less for a chunky dip).
  5. If hummus seems too thick, add 2 teaspoons water.
  6. 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 ½ to 1 ¾ cups drained beans.

Comments

I made this hummus in a "kids in the kitchen" class by bringing an immersion blender. Most kids liked it blended very smooth but it was good for them to make it and know that hummus starts out mostly as beans. We ate it with raw veggies. 

We love hummus and this recipe is so good! We ate it with carrots and peppers!

You might also like...

Recipes A to Z (without photos)

Salsa Chicken
Large bowl of shredded chicken covered in salsa and served over rice.

Salsa Chicken

Shredded chicken has never been easier to prepare and have on hand. Make an endless number of go-to meals from two simple ingredients and a slow cooker.
Prepare:
5 minutes
Cook:
6 to 8 hours
Makes:
6 cups
Broccoli Cheddar Soup
Bowl of warming soup made with cheddar cheese, carrots and broccoli.

Broccoli Cheddar Soup

This cheesy and veggie-filled soup is perfect for lunch or dinner any time of year.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 Cups
Vegetables and Turkey Stir-Fry
Plate of rice with a turkey and vegetable topping.

Vegetables and Turkey Stir-Fry

Quick and easy turkey meal with garlic, ginger and whole grain noodles.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Pumpkin Breakfast Cookies
Large platter of orange pumpkin cookies.

Pumpkin Breakfast Cookies

Soft pumpkin breakfast cookies made with canned pumpkin, whole-wheat flour and warm spices.
Prepare:
20 minutes
Cook:
10 minutes
Makes:
48 Cookies
Creamy Fruit Salad
Small bowl of cubed fruit with a yogurt dressing.

Creamy Fruit Salad

Quick and easy snack or side dish with apples, bananas and pineapple. Easy to customize with your favorite fruits!
Prepare:
10 minutes
Makes:
4 cups
Mashed Turnips and Potatoes
Bowl of seasoned and mashed potatoes and turnips.

Mashed Turnips and Potatoes

A creamy blend of root vegetables mashed and flavored with sour cream and garlic.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
3 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.