The Best Hummus

Chris from Kansas's Note:

I created this recipe through modifications of other hummus recipes. It suits my family's taste just right and is healthier than others I have seen. My tip is to drain all the oil off the tahini when you first purchase it. We eat it with honey wheat pretzel rods.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 2 cloves garlic
• 1 (15 ounce) can garbanzo beans, drain and reserve liquid
• 2 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 2 tablespoons light sour cream

Directions:

1. Mince garlic in the bowl of a food processor.
2. Add 2 tblsp.
3. reserved liquid and remaining ingredients.
4. Process until smooth, adding additional reserved liquid as needed to reach desired consistency.

Reviews

[Nikoma]

This came out really great (even with my screw ups) I accidently grabbed the garam masala thinking it was cumin. If anyone really likes the "40 spices" hummus at the store give it a try. I added about 1/4 tsp cumin after the fact. And I used cottage cheese for the sour cream. I really like the result. From now on I'll always add sour cream/cottage cheese/yogurt to my hummus mixture. Only needed a little of the reserved liquid. The only problem I had was that it ended up to salty (and I use a lot of salt) I would suggest trying it with 1/4 tsp on your first try. You can always add more. Thanks for posting this!

[Clean Plate Club]

This was so much better than any other hummous recipe I've ever tried. Came out creamy and light... not grainy. The only changes I made was substituting low-fat yogurt for the sour cream and cutting down just a smidge on the cumin. I took 1/2 of the hummous and blended in some leftover roasted veggies (eggplant, peppers and onions). Thanks Chris.

[Heather U.]

Chris, I really enjoyed this hummus. I used fat free plain yogurt rather than sour cream since I didn't have any. Rather than using the reserved bean liquid, I used more yogurt, and I added an extra tbsp of lemon juice. I like a loose hummus so I added some water, and based on prior experience, I used the blender rather than food processor since it results in a much creamier product. Thanks for posting!