The variety of different types of hummus in the grocery store is growing rapidly. The thing is, homemade hummus is so inexpensive and easy to make that the store-bought hummus won’t taste the same after you try this version. Hummus is a traditional Mediterranean diet recipe and is made with extra virgin olive oil, not canola oil, while most store-bought hummus contains canola oil. Your homemade hummus will already taste better and be healthier with extra virgin olive oil.
This hummus has some garlic, but isn’t too garlicky. I also really love the tahini ratio in this recipe because I find that some hummus has too much tahini which makes for a strong after taste. The thing that makes hummus so easy to make is that you basically just add all of the ingredients to a food processor and blend it.
I like to use this hummus in a few different ways. I love to dip pita bread in it for a quick snack. I will serve it as an appetizer at lunch or dinner, as it goes well with most other Mediterranean diet recipes. However, my favorite thing is to make a falafel pita wrap with tons of hummus spread inside. Here is one of my favorite falafel recipes.
If you’re bringing this hummus to a guests house, impress them by garnishing with a drizzle of extra virgin olive oil, a dusting of paprika, and a sprinkle of pine nuts. They will be impressed with the presentation as well as the amazing Mediterranean flavors of this traditional Lebanese hummus.
- 2-15 ounces cans chickpeas, drained and rinsed
- 2 cloves garlic, crushed
- 1/4 cup tahini paste
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 tsp paprika
- 1/2 tsp salt
- 3 tbsp cold water
- pine nuts for garnish (optional)
- Begin by chopping the garlic in the food processor.
- Add the rest of the ingredients and blend in the food processor until desired consistency.
- Blend with cold water for a smoother consistency.
This is delicious and so easy to prepare. I used my Vitamix and it was very quick work.
I love your recipe but your calculator is off for the chick peas.
It goes from 2- 15 oz cans to 4- 30 oz cans and to 6- 45 oz cans.
Should say 2-15 oz
4- 15 oz and 6- 15 oz cans.
I react to sesame/tahini. In my home state of MN I knew someone who produced hummus without. Of course I cannot get the recipe.
Can I make this recipe without tahini?
You can make hummus and take the tahini out altogether. You would need to change the recipe a bit, but it is possible. You can also use cashew or almond butter instead of the tahini. -Bill
Hi Becci. (I’m also in Minnesota, nice weather were having, huh?) When I prepare my hummus. I slightly roast sunflower seed kernels and grind them to use as tahini. I have friends with nut allergy so this works well for them.