Prep 3 mins
Cook 0 mins
Pronounced Choo-moose, and not hum-miss! This is the easiest, yummiest hummous you will try outside the Middle East.
- 2 cloves garlic
- 1 (19 ounce) can chickpeas, drained and rinsed
- 2⁄3 cup olive oil
- 1⁄2 cup tahini (sesame sauce)
- 4 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1⁄2 teaspoon cumin
- olive oil
- Food process all and garnish with any of the above.
Great hummus! I added about 1/2 cup of Greek yogurt to thin the texture a bit, but otherwise followed the recipe faithfully. Great flavor--we all loved it1
This hummus was delicious, but the texture was way too thick for my tastes. I don't have a food processor and it nearly killed the motor in my blender. This might be because I boiled the chickpeas myself instead of getting them canned. I added about two cups of "broth" from the chickpeas to the mixture and it came out spectacularly. I think I might add less salt next time, though. Thanks for the recipe!
Great, hummous!!! I subbed fresh lime juice for lemon as that is what I had on hand and added a couple T. of plain yoghurt and it turned out creamy and delicious. Oh, and I also used peanut butter instead of tahini (an Alton Brown tip) because tahini is so expensive and I only use it to make hummous. Thanks for the simple and great recipe for a tasty and healty dip.