Hummus Recipe
Hummus is an inexpensive, high-fiber and protein-packed food, yet only a few home chefs dabble in this dip. This Middle Eastern mixture of chickpeas, also known as garbanzo beans, and tahini has endless possibilities, so there's no reason for hummus humdrum.
Overview
Total time: 30 S
Servings: 7
Calories: 100
Ingredients
- 15 oz. can chickpeas drained and ⅓ cup liquid reserved
- 2 tbsp. fresh lemon juice
- 1 clove garlic quartered
- 1/2 tsp. kosher salt
- 2 tbsp. olive oil
- 2 tbsp. tahini
Nutritional Information
- Serving Size: ¼ cup
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 1g
- Protein: 5g
Instructions
- Add ingredients, including chickpea liquid, to FourSide jar in order listed.
- Secure lid and select "Sauce" or blend on Medium Low (speed 3 or 4) for 30 seconds.
If I don’t have canned chickpeas, what can I replace the reserved liquid with?
You can use water, but don’t use the full ⅓ cup at first, you can add more if you think it needs it.
Hi Kim, I make this all the time in my Wildside jar. I’m addicted and cry when I run out…It’s not the best for your breath, but great on the waistline and has a lot of other health bene’s. I always double the recipe….2 cans garbanzos (great idea to make them yourself!), 1/2 c. liquid from beans, 4 cloves garlic, 3 T. tahini (optional, no sub), 4-6 T lemon juice, 4 T. olive oil, 1 t. salt. When you do your own beans, you have to figure out the measurements and the liquid is a little different… you might just try adding a little extra oil to make it similar consistency?
I love @disqus_BJ61Eiwd5E:disqus’s red pepper idea; also try cilantro, sun dried tomato (on this site), calamata olives, pine nuts, etc. You can also use other types of beans instead of garbanzos (chickpeas). FYI, I make my own tahini (roasted sesames w/olive oil, also in the BT WS jar). Seriously, I’m addicted.
Better if you don’t use the liquid from the can (use water instead) and add 1/2 teaspoon ground cumin.
I buy avocado hummus from the store but would like to make it. Do you have a recipe for that?
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