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:
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)
More bean cooking tips
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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