Homemade hummus dip blends garbanzo beans with lemon, garlic and tahini. Perfect for dipping veggies or pita!
Hummus (with tahini)
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
- Wash hands with soap and water.
-
Rinse or scrub fresh fruits under running water before preparing.
- Place all ingredients in a blender.
- Blend until desired consistency (more time for smooth dip, less for a chunky dip).
- If hummus seems too thick, add 2 teaspoons water.
- Refrigerate leftovers within 2 hours.
OR
- Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
- Mix with other ingredients in a small bowl.
- If hummus seems too thick, add 2 teaspoons of water.
- 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.
You might also like...
Very Berry Muesli (‘mew-slee’)
Very Berry Muesli (‘mew-slee’)
Quick and healthy breakfast with hearty oats and creamy yogurt, then topped with crunchy walnuts.
Prepare:
5 minutes
Makes:
5 cups
Split Pea Soup
Split Pea Soup
Simple 5-ingredient split pea soup. Hot, creamy and comforting on a cold day.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
9 Cups
Salmon Patties
Salmon Patties
Vitamin-rich salmon makes a delicious patty. Enjoy on its own or add to a bun for a tasty sandwich.
Prepare:
15 minutes
Cook:
10 to 15 minutes
Makes:
4 patties (4-inch)
Kiwi Pineapple Slaw
Kiwi Pineapple Slaw
A sweet and savory salad that is creamy, crunchy and perfect for a summer picnic.
Prepare:
15 minutes
Makes:
4 cups
Prepare:
15 minutes
Cook:
15 minutes
Makes:
12 wedges
Vegetarian Tofu Enchiladas
Vegetarian Tofu Enchiladas
Tofu provides protein while mushrooms provide texture and umami flavor in these easy enchiladas.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
8 pieces
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!