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I added a little hot sauce for a spicy kick.
Thanks for such a clear and easy recipe.
Hi Dan, you’re welcome! I’m so glad you liked it. Great idea to add a little hot sauce.
I like mine with Middle Eastern sides: pickled turnips, cracked spicy olives and hot peppers. I usually use peproncini peppers as a substitute for the harder to find smooth skinned Middle Eastern variety. The pickled turnips are Lebanese, I think. They are just sliced turnips in brine with a cut up beet that turns them pink. After a week or so they are ready to eat. I have made them but prfer to buy them from a Middle Eastern deli.
Stupid thing about canned Hummus is its calorie count. 100 g of boiled chickpeas 165 cal , tahini 595 cal, olive oil 884 cal. And how possible canned hummus of different brands gives average calorie count of 160-170 cals! I tried recipe and calculate all of ingredients. Result is 300 calories per 100g. It depends mostly how much you prefer olive oil.
Makes a nice lunch.
Delicious…..my favorite hummus recipe yet!
Awesome recipe! Great Daddy Daughter time with my 16 year old. Thank you so much for this recipe!
To runny and I did not even use the full 1/2 cup of water
Sorry to hear that, Brenda! I’ve found some brands of canned chickpeas are “thirstier” than others. Yours must not have been those ones at all.
This came out perfectly! I did add a little more lemon juice, and added a little paprika. Wonder recipe.
It was rlly good ❤️❤️❤️❤️❤️
Came out perfect! The flavor can be adjusted to taste, but it’s yum even without anything extra.
Wonderful recipe, as are all of Elise’s. Another option is buy Channa Dal from an Indian grocery or online. Channa means chick pea. I call it China Doll, of course. It’s split, hulled chickpeas. They cook up really fast, no soaking required. Plus, they come pre-hulled so make extra creamy hummus for no extra work.
This is by far the best hummus I’ve tasted! It was super super easy to make, and it tastes like restaurant quality! My husband is amazed, I’m amazed!! It’s now a staple in our house! Thank you so much!
I kinda Messed around with this a bit, but it’s really good! I used Dried chickpeas, boiling them for and hour in water, salt, garlic, cumin, and black pepper. I let that soak overnight. In the morning, I drained and saved the liquid, then processed the chickpeas in a Ninja blender for quite a while and the blender was getting warm! I added olive oil, garlic, cumin, lemon juice, salt, and some of the soaking liquid. I added a bit of onion powder too. ( I like spices—can you tell?) I again processed for quite a long time, adding soaking liquid and olive oil as needed. Finally tasted and just needed salt. I ended up with a little over a quart(!), so my vegetarian stepdaughters will be the happy recipients! It’s wonderful, but I should’ve removed the skins and I think it wouldn’t have turned out still a little grainy. DEFINITELY will be making again!
I added a little bit of cumin! Very good, lemon juice is not overpowering compare to other recipes I tried!
I decreased the water a tad and added some spicy tomatillo habanero salsa and topped with some left over Greek olives paprika and olive oil. I used canned garbanzo which I cooked for 20 min before using. Really easy to make.
Hi Kelly, sounds fun! I wouldn’t have thought to top hummus with tomatillo salsa. I’ll have to try that. Question for you, what was the purpose of cooking the canned garbanzo beans? They’re obviously already cooked. Does additional cooking make them softer?
I love the way it came out. I may remove the coverings on the chickpeas for a creamier hummus. I did make one change. Rather than minced garlic, I roasted a head of garlic and used the garlic paste instead. The roasted garlic tastes great in the hummus.
This turned out great. I’ve always been skeptical that homemade hummus could be better than packaged and I’ve tried multiple recipes that flopped. This was a success. I used the fluid from the chickpea can instead of water, and my stick blender worked great for this recipe.