Español Grow This

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

Submitted by Abbie on Fri, 01/26/2024 - 09:19

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. 

Submitted by shara anslow on Mon, 04/13/2020 - 05:30

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)

Rosanna’s Fry Bread
Platter of stacked golden fry bread.

Rosanna’s Fry Bread

Fry bread was a survival food for many Indigenous People. Today it represents resilience and is enjoyed for holidays, pow wows and other gatherings.
Prepare:
1 hour (includes mixing, resting, and dividing)
Cook:
20 minutes per batch
Makes:
8 pieces
Pineapple Carrot Protein Smoothie
Glass filled with a thick orange smoothie.

Pineapple Carrot Protein Smoothie

Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Prepare:
10 minutes
Makes:
1 ½ cups
Fish Tacos
Platter of corn tortillas with creamy slaw and fish filling served with lime wedges.

Fish Tacos

30-minute tacos with a creamy slaw, tangy lime and a hint of cayenne.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
8 tacos
Kitchen Scraps Vegetable Broth
Pot full of water with vegetables and herbs.

Kitchen Scraps Vegetable Broth

Use leftover veggie scraps to make a delicious broth to use in soups or cooking beans and grains!
Prepare:
15 minutes
Cook:
40 minutes
Makes:
6 to 12 cups
Carrot Raisin Salad
Photo of Carrot Raisin Salad

Carrot Raisin Salad

Quick and easy side dish with a creamy and flavorful dressing. Only 4 ingredients and ready in 15 minutes!
Prepare:
15 minutes
Makes:
2 ½ Cups
Festive Tortillas
Bright multicolored tortillas served next to shredded cheese and salsa.

Festive Tortillas

Make your own colorful, easy and delicious tortillas with added vegetables. Enjoy with your favorite fillings and toppings!
Prepare:
30 minutes
Cook:
15 minutes
Makes:
4 tortillas
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.