Hummus Recipe Plus Bonus Ideas

Hummus is a golden chickpea puree flavored with sesame, garlic, and lemon juice, and served as an appetizer, spread, or dip. I also love it on sandwiches or as a side with baba ghanoush (or spelled ganoush) (eggplant hummus). This is my favorite recipe that I modified from the BlendTec Home Recipe Book. Hummus recipes come in many varieties and textures.

I personally like my hummus heavy on the garlic and lemon juice. Some types of hummus have a strong lemon flavor, some an overwhelming garlic flavor, and some have a unique spicy tone. This recipe is designed for a high-powered blender like BlendTec or VitaMix, but could probably be made in a food processor. Hummus is a very popular dip from the Middle Eastern countries. It is usually eaten with pita bread or dipped with chips or vegetables.


  • 1 Tablespoon olive oil
  • 15 ounce canned or cooked chickpeas (garbanzo beans) - drained (put aside 1/4 cup chickpeas for garnish)
  • 1/3 cup sesame seeds (may need to use tahini if using a food processor)
  • 1/2 cup lemon juice
  • 2 cloves garlic - peeled
  • 1/8 teaspoon salt
  • 1/8 cup diced scallions (for garnish)


Place ingredients into blender jar in order listed and secure the lid. Press the Speed Up button until the blender reaches speed 1 (or blend for 2 minutes). Allow blender to run a full cycle (may appear the ingredients are not being blended). When the cycle has finished, remove the lid and scrape ingredients towards the center of the jar with a spatula. Secure the lid and press the Speed Up button until the blender reaches speed 5 (or continue to blend for another 2 minutes). The spread should begin to form around the blade. Repeat this process until spread has reached desired consistency. I like the hummus thick and at this consistency best. Plate and garnish with a few whole chickpeas and paprika or diced scallions. You may also drizzle a little olive oil on top. Serve with cut up vegetables and/or pita bread.
Makes 2 cups of hummus.

Bonus Ideas

1. Spicey hummus - add a sliced red chili or a dash of cayenne pepper.

2. Roasted eggplant - add 1 (1 1/2 pound) eggplant or 3 Japanese eggplants and 1 cucumber.

3. Roasted red bell pepper - add 6 ounces roasted red bell peppers, 3 tablespoons cilantro, 1 teaspoon paprika, 3 tablespoons chopped onion, 1 tablespoon chipotle pepper, 1 teaspoon freshly cracked black pepper, and 1 jalapeno, seeded.
Davee Kaplan is an expert author for EzineArticles, writes her own blog, microblogs on Twitter and Facebook, has written product critiques for Amazon, buyer/seller critiques for eBay, service critiques for ServiceMaster, and restaurant critiques for Yelp and Zagat. Davee loves to cook, write, make smoothies and juices, critique restaurants, indoor garden and dance. was started to write about healthy eating from a dancer's perspective. Davee is a world champion Salsa dancer and has been dancing for over 20 years. Follow her through EatAndDance on Facebook and Twitter.

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