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Hummus (with tahini)

Homemade hummus dip, blended 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. Place all ingredients in a blender.
  3. Blend until desired consistency (more time for smooth dip, less for a chunky dip).
  4. If hummus seems too thick, add 2 teaspoons water.
  5. 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!

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