Prep 10 mins
Cook 0 mins
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.
- Mince garlic in the bowl of a food processor.
- Add 2 tblsp.
- reserved liquid and remaining ingredients.
- Process until smooth, adding additional reserved liquid as needed to reach desired consistency.
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!
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.
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!