Hummus Recipes

Hummus photo courtesy of SummerTomato

Hummus recipes are so versatile. You can add just about anything to this spread depending on your taste. You can spice it up or keep it mellow. Either way, hummus lends itself well to tea party sandwiches and dips.

Traditionally hummus is flavored with lemon juice, garlic and tahini. Tahini is a paste made of toasted sesame seeds. You can make this yourself by toasting sesame seeds in a pan for about 3 minutes.

Other seasonings are black pepper or cumin and salt. These can be added to taste – the lemon juice as well – can be adjusted to your taste. If using canned garbanzo beans, vary the amount of liquid to get a firmer or creamier texture.

Go ahead. Experiment. I'm sure you'll come up with many variations of your own. Meanwhile here are a few recipes to get you started.

This first of the hummus recipes received over 300 positive reviews on the website. It's based on the traditional version and according to the author, it... "is a family recipe passed down from many generations. Eat with warm pita bread."

    Real Hummus
  • 1 or 2 cloves garlic, chopped
  • 1 (19 ounce) can garbanzo beans, half the liquid reserved
  • 4 tablespoons lemon juice (or to taste)
  • 2 tablespoons tahini
  • 1 clove garlic, chopped
  • 1 teaspoon salt (or to taste)
  • black pepper to taste
  • 2 tablespoons olive oil
  • Directions:

    1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

    2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

    RECIPE UPDATE: "I'm the author of this recipe and I wanted to make a few updates. I now use cumin instead of the black pepper. You want 2 cloves of garlic overall. To adjust the texture between creamy and more solid (which is very good also) vary the amount of liquid you drain from the can. The more liquid the creamier, but lately I've been draining all of the can except for 1/2 cup. I now use 3 large tablespoons of Tahini instead of 2. I also take the salt down to 1/2 teaspoon and add it gradually as the blending occurs. Peanut Butter is no substitute for Tahini! If you're using peanut butter, you're not eating real hummus. Find it at an international food store."

    All – Real Hummus by Royhobbs

Here's another recipe you might like. It has a 4.5 star rating. It uses pinto beans instead of chick peas or garbanzo beans, but you can always use the chick peas.

    Zucchini Hummus

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 zucchini, chopped
  • 1 cup pinto beans, rinsed and drained
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • Directions:

    1. Heat the olive oil in a skillet over medium heat. Stir in the garlic for 30 second, then add zucchini. Cook and stir until zucchini softens.

    2. Place zucchini, pinto beans, lemon juice, tahini, ground cumin, paprika, and salt in a food processor. Process until smooth.

    All – Zucchini Hummus by WendyMN

So if hummus is your thing, these hummus recipes will get you off to a good start. Our favorite store also carries a few varieties of hummus in small tubs, although I personally think it's more fun to make your own. One we like a lot has roasted red peppers.

If you feel adventurous, go ahead and try your hand at this recipe or make up your own. And if you'd rather not, head to your nearest health food store and pick up your favorite brand of hummus.

Hummus photo courtesy of WhitneyinChicago If you feel adventurous, go ahead and try your hand at this recipe or make up your own. And if you'd rather not, head to your nearest health food store and pick up your favorite brand of hummus.

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