A Simple Hummus

star rating (16) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 1 1/3 cups, about 12 servings

Recipe photo

What, no tahini? This hummus has only five simple ingredients: chickpeas, garlic, salt, cumin, and olive oil, whirled briefly in a food processor. Adjust the amount of garlic to your personal taste (or that of your audience). And heat it up with a touch of cayenne, if you like. Hummus and fresh vegetables are a wonderful sandwich filling. And it's a delicious, garlicky spread for crackers or pita chips.

A Simple Hummus

star rating (16) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Total time:
Yield: 1 1/3 cups, about 12 servings
Published: 01/01/2010

Ingredients

  • 15- to 20-ounce can chickpeas or garbanzo beans, drained, liquid saved
  • 3 to 9 cloves garlic, peeled
  • 1/4 to 1/2 teaspoon salt, to taste
  • 3/4 teaspoon ground cumin
  • 3 to 5 tablespoons olive oil; or a combination of olive oil and reserved liquid from the beans

Tips from our bakers

  • If you have to add some of the chickpea juice, do so sparingly. The goal is just enough to make the spread smooth, without turning it liquid.
  • Add as much garlic as you like. Remember, it's easy to add more garlic, impossible to take out what's already there. So start with fewer cloves, then add more to taste, as you process the spread. Also, be aware that the garlic will become stronger as the hummus sits; so unless you're someone who can never get enough of this aromatic member of the onion family (Alliaceae), go light at first.

Directions

see this recipe's blog »

1) Place the drained chickpeas, garlic, salt, and cumin in the work bowl of a food processor.

2) Process until the beans are very finely chopped. With the machine running, drizzle in the oil. If necessary, drizzle in just enough of the reserved chickpea liquid to make the mixture smooth.

3) Remove from the processor, and refrigerate in a covered container until ready to serve. Garnish with a sprig of fresh parsley, if desired.

Reviews

1 2  All  
  • star rating 03/31/2015
  • Sasha from Cincinnati
  • I was skeptical of this recipe at first since I've tried so many other variations of hummus with little success. However, to my great surprise, it turned out very well! I really like garlic, but based on others' suggestions I toned down the garlic and only used one very large clove. I had to add about 5 full TBSP of olive oil and about one TBSP of liquid to get the consistency correct, but other than that, it was as easy as the recipe said!
  • star rating 10/28/2013
  • from
  • star rating 12/26/2012
  • Vicky_UY from KAF Community
  • I often do it this way. But I heat olive oil in a pan and cook the garlic first (whole clove), with a quarter of an onion. Then I add the garbanzos, sesame seeds and spices... Cook for a few minutes and then everything goes into the blender along with tahine (if I have some), some lemon juice and some more oil... yum!
  • star rating 01/07/2012
  • devab2 from KAF Community
  • I use similar recipe, but add lemon juice and maybe just 4 nice size cloves garlic. But, I heat the olive oil add garlic to just before it starts to cook then set off the heat for a few minutes. This takes the bite away from the garlic. One time over did garlic and had to add a whole can more of chick peas.
  • star rating 07/23/2010
  • Joel from Kinston, NC
  • Excellent results and quite a good base to experiment with. We've added tahini, too, but it's great without.
  • 06/14/2010
  • Marti from Virginia
  • This one is good but it does need the tahini paste to really taste like HUMMUS. Some tips to bring more depth to this recipe: Roast the garlic before adding to the beans. I also roast red pepper and red onions then puree them wth a little olive oil and sea salt and top the hummus with it.
  • star rating 06/11/2010
  • Susan from Watuaga, Texas
  • I love this recipe! I also like to make it with cannelli beans (white kidney beans). The roasted red peppers was quite delicious too! Try adding avocado, lime juice, and a pinch a cayenne.
  • star rating 06/11/2010
  • Laura from WI
  • This is way better than what I had from the grocery store. It was pretty easy, and definately the best I've ever had. All I can say is yum, yum, yum!
  • star rating 06/10/2010
  • Dakota from Bismarck ND
  • It sure is simple. Good texture and lovely color. But 3 cloves of garlic is a bit strong. I also added some parsley. Based on suggestions, I'm going to add lemon juice and maybe a few more garbanzos to soften the garlic.
1 2  All  
bakershotline

Related recipes