Hummus With a Twist

"I don't usually care for hummus, but when I tried this at my friend's I couldn't stop eating it. It's important to use fresh lemons, extra virgin olive oil, and high quality garbanzo beans--you don't want ones that start out crunchy. I served this with Lavosh bread that was brushed with olive oil, sprinkled with salt and pepper and baked at 350F for 8-10 minutes."
photo by PanNan photo by PanNan
photo by PanNan
photo by Bayhill photo by Bayhill
photo by Nif_H photo by Nif_H
photo by Jostlori photo by Jostlori
photo by gailanng photo by gailanng
Ready In:
16 oz




  • Blend first four ingredients with juice from 2 lemons in food processor until smooth and creamy, about 5 minutes.
  • Add blend in remaining ingredients starting with 4 cloves of garlic.
  • Taste and adjust seasoning as needed.

Questions & Replies

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  1. I cooked my own garbanzo beans and made my own tahini (toast sesame seeds, careful not to brown them or they are too bitter, blend with olive oil) and thought this was some of the best hummus I've eaten! I only added 1 t of cumin and thought that was enough for my taste. Thanks for the great recipe! Next time I think I'll add roasted red peppers!
  2. Great hummus and I love that the recipe has ingredient ranges for some of the additions. I used 3 lemons and 3 tsp. cumin -- probably could have added more garlic. This makes a large batch so we'll have plenty to enjoy. Served along with some organic blue corn tortillas chips.
  3. This recipe was a big hit at our family Moroccan meal today. I served it with Moroccan white bread (khobz) and a variety of vegetables for dipping. Made for CQ19.
    • Review photo by PanNan
  4. We loved this yummy hummus. The tartness of the lemon juice was a nice change from most hummus. I upped the amount of cumin (we love the stuff) and it was perfect. I served it with multigrain crackers. **Made for Susie's World Tour 2019 - Morocco**
  5. That lemon juice took this to another level! I loved this recipe and it makes A LOT, which is good for us. I used 4 garlic cloves and that was plenty. I did use a bit more lemon juice and olive oil, just this make it a little creamier. We enjoyed this with a baguette and some naan bread. Thanks! :)



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