Hummus Recipe

I love Middle Eastern recipes and this hummus recipe is one of my favorite foods.

It's not just a great appetizer recipe.

Serve it as part of a Mediterranean meal or a vegetarian meal.

I have to admit that every once in a while I make it a whole meal, served simply with vegetables and crackers or pita bread.

Look below the recipe for more tips and variations on how to make hummus.

Recipe for Hummus

vegetarian label gluten free label vegan label

1 - 19 ounce can of chick peas
1/4 cup Tahini
3 tablespoons lemon juice (or more to taste)
3 cloves garlic, chopped
salt and pepper to your taste (optional
1/2 to 1 teaspoon cumin
vegetable oil

Put all of the ingredients, except the oil into a blender. (You may have to do this in batches if you have a smaller or not very powerful blender.) Blend at medium to high speed, drizzling in the oil as you blend, until the mixture is the consistency of a thick paste.

Do not add too much oil at one time. Just drizzle it in a bit, check the consistency and to make sure the chick peas are totally blended, not chunky. If you need more oil, drizzle more in as you blend it.

Place the hummus into a serving bowl and refrigerate it until you are ready to serve it.

When you serve it you can sprinkle it with paprika or sprinkle chopped parsley over it. Drizzle a bit of oil on it just before serving.

Serves about 8 as an appetizer.

Serve this fantastic hummus recipe with pita bread wedges, crackers, carrot sticks and celery sticks.

Try this hummus recipe with our lentil veggie burgers and couscous salad. A perfect Mediterranean meal!

Tips and Variations:

  • You can use either olive oil or vegetable oil in this hummus recipe. I use a good quality vegetable oil rather than olive oil. Olive oil has its own distinctive taste and I prefer the lightness of a vegetable oil.

  • You can change this recipe by adding or mixing in many things - Roasted red peppers work wonderfully with hummus. You can either slice them thinly and lay them on the top of the hummus or chop them into small pieces and mix them into the dip itself.

  • Roasted garlic, toasted pine nuts and finely chopped parsley all work well too.

  • This isn't traditional, but if you like things hot you can add as much of your favorite hot sauce as you like. Again, either mix a few drops into the mixture as you blend it or shake it onto the top before it is served.

  • If you don't have Tahini, simply leave it out. Tahini is a Middle Eastern sauce made of ground sesame seeds and is traditionally added to hummus. It adds a wonderful flavor to the dip, but is not essential. I have made it many times without Tahini and it tastes just fine.

Low Fat Version:

Instead of using the oil to thin the chickpea mixture to the right consistency you can use the liquid from the chick peas. I don't think it tastes as good. The oil adds a richness that is quite lovely and delicious. Plus, if you use a good quality oil, it is very healthy for you.

How to Make Hummus from Dried Chickpeas

Of course making this traditional Middle Eastern recipe from dry chick peas is the way it has been done for centuries. You would probably only need about 1 cup of dry chick peas, soaked overnight, then boiled for about an hour. Check the directions on your package of chickpeas. Then, simply follow the recipe above for our delicious chickpea dip recipe.

Nutrition Analysis:

Amount Per Serving:

Calories 185
Total Fat 12.3g
Saturated Fat 1.9g
Cholesterol 0mg
Sodium 83mg
Total Carbohydrates 12.7g
Dietary Fiber 3.5g
Protein 6.1g
Vitamin A 0%
Vitamin C 5%
Calcium 4%
Iron 5%

Organic Fruit of the Month

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