Slightly Garlicky Hummus Recipe & Video
How To Make Blissfully Satisfying Chickpea Hummus Dip
This hummus recipe is so good, you'll want to eat it every day, in sandwiches, on crackers, as a dip, sauce or salad dressing, by the spoonful.
Bean cookng directions are included, but canned beans will do. This hummus recipe keeps well tightly sealed in the fridge for a week - not that it usually lasts that long!
Watch the embedded video for more hummus making tips and a demo, plus bonus entertainment :-)
Total Prep & Cook Time: 20 Min.
Nutrition Data, 34g Serving: 86 cal, 8g carb, 5g fat, 40mg sodium, 2g fiber, 3g protein, low Cholesterol, good source Folate. Estimated glycemic load 3
- 2 cups cooked and drained garbanzo beans (*directions below), or canned beans drained and rinsed
- 1/4 - 1/2 cup bean cooking liquid or water. How much liquid you need depends on the amount of moisture in the beans. Start with the smaller amount.
- 1/4 cup unroasted sesame tahini
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp olive oil
- 2 cloves garlic, peeled, stem removed, minced OR 1/2 tsp garlic powder
- 1 tsp ground cumin seed
- Optional: 1 Tbsp minced fresh ginger, or 1/2 tsp dried
- Optional: 1/2 jalapeno pepper, seeded and minced, OR a pinch of dried cayenne powder
- Optional: 1 tsp ground coriander seed
- 1/2 tsp salt or to taste
- 1/2 tsp ground black pepper or to taste
- Rinse and drain the beans in a wire colander. Reserve the cooking liquid if you cooked your own beans
- Put the beans, salt & pepper, 1/4 cup bean liquid or water in a deep 4 qt pitcher or other container, or in the blender jar if you're using one
- Heat the chopped fresh garlic (+ ginger or jalapeno if using), in the olive oil until soft & lightly roasted
- Add the dry spices to the oil and heat for 2 minutes
- Add the hot oil & spices to the beans
- Rinse the pan with the lemon juice and add it to the beans
- Blend everything together until smooth in food processor, then add the tahini and blend that in
- Add salt and pepper to taste
How To Cook Garbanzo Beans:
More bean cooking tips
- Note: This recipe makes enough beans for a second batch, or to freeze, or to make soup or tabouleh
- Using a pressure cooker reduces cooking time to 12 minutes, but don't omit the soaking!
- Soak 1 c. of garbanzo beans 8 - 12 hours until doubled in size
- Quick Soak: Bring the beans and soaking water to a boil, turn off the heat, cover, and soak for 2 - 4 hours
- Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
- Skim off any foam
- Cover & simmer the beans for 1 - 2 hours, until they're tender (can be mashed between thumb & finger)
A stick blender works best for hummus, but you could also use a food processor, food mill, or potato masher to make hummus - anything to pulverize the beans. A jar blender doesn't work as well, unless it has a powerful motor - e.g. a vitamix.
I have been looking for a really good recipe for DIY garlicky hummus and yours is a delight! - Patricia M.
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