Hummus

Total Time:
10 min
Prep:
10 min

Yield:
about 2 3/4 cups
Level:
Easy

Ingredients
  • 4 garlic cloves
  • 2 cups canned chickpeas, drained, liquid reserved
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons water or liquid from the chickpeas
  • 8 dashes hot sauce
Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.4 182
Great recipe! Sriracha works wonderfully. item not reviewed by moderator and published
Not sure where my comment went but I will post again. This recipe is great and although I have never been a hummus fan, because store bought is just not the same, I could eat this all the time. My one comment about this recipe being salty is you have to remember that you are using canned chickpeas and there is salt in canned beans of any kind. So cut back on the salt and then add it after you taste it. I know Bush's beans has a low sodium line of beans so maybe you could try that. item not reviewed by moderator and published
Amazing.... have made this a hundred times. I serve half the recipe and freeze half for another day or blend with drained jar roasted red peppers. Love Ina's recipes. Failsafe, easy and regular ingredients. This one is so simple and ready in 5 minutes. item not reviewed by moderator and published
This is very tasty, although I did tweak to make a smoother consistency. I added 3 T olive oil and an additional 2 T chickpea liquid. Also reduced salt a little. item not reviewed by moderator and published
Much easier than many that as you to cook the chick peas yourself. I guess if you really want it from scratch, do that. But this is so good and so easy. item not reviewed by moderator and published
I have tried many hummus recipes over the years, but this is hands down the best I have ever had~! It is as amazingly tasty, as it is easy to make. I have finally found my "forever" recipe. Thank you Ina! You've done it again! item not reviewed by moderator and published
Delicious! The whole family loved it! First time making hummus and so glad to have a go-to recipe! item not reviewed by moderator and published
Just made this and it is so very yummy... you just can't go wrong with any of Ina's recipes item not reviewed by moderator and published
Just made this recipe and I LOVE it. Glad I read the reviews, I only used 1 tsp of salt but its still a bit too salty. I cut down to 2 cloves of garlic and added 2 tbsp of olive oil. This is honestly the best recipe I've tried so far. Really great! item not reviewed by moderator and published
This is a delicious recipe!:) I love garlic, so it was not "to garlicky" for me. I love the addition of the dashes of hot sauce. It perks up the flavor and brings out the tahini, lemon juice, and chickpea flavors. This will definitely be my "go-to" hummus recipe! Thanks, Ina! item not reviewed by moderator and published
This hummus has ruined me for any I can find in the store or restaurant. It's light and fluffy and massively flavorful because of the garlic and lemon. I don't agree with others that it needs olive oil mixed in. I do drizzle some on top though as well as a sprinkle of pine nuts. Perfection! item not reviewed by moderator and published
Delicious- I added 2 T of olive oil and used 3 garlic cloves as my husband doesn't like strong garlic. Better even than hummus in Greek restaurants much less store bought. Loved it and will make over and over item not reviewed by moderator and published
Just made it. I also added olive oil and toasted pinenuts and a sprinkle of parsley on top. item not reviewed by moderator and published
This is REALLY good! I recommend adding some olive oil, as was suggested in a previous review. I could really taste the difference. I will be making this from scratch from now on instead of buying it! item not reviewed by moderator and published
I have been making this hummus for years, and it's exactly the way I like it: lemon-y and garlicky! The hot sauce add a little zing. Read carefully--KOSHER salt, not regular table salt. If you use the correct kind it won't be too salty. item not reviewed by moderator and published
Absolutely perfect, if you found it too salty my guess is you must have used table salt - I just made with Kosher. item not reviewed by moderator and published
Kosher salt and table salt measure differently. Those who said it was too salty may have used the wrong salt. The recipe calls for Kosher salt. Only use 1 teaspoon if using table salt. I've made this recipe several times because I prefer lemony hummus to the store bought ones that often contain cumin which I don't like. Love this! It's a great basic recipe that you can add herbs and spices to for different variations. item not reviewed by moderator and published
Another instance where I was glad I read the comments! This was the BEST hummus I've ever made, with the alterations of half the lemon, half the salt, and half the garlic. (And I am a garlic NUT, so when I say I halved it, you can probably trust that the recipe is waaay too strong!) The issue I'm having is that there is no olive oil in the recipe, which (in my understanding) is a pretty common ingredient in hummus. And even the photo seems to show it being topped with some olive oil. I tried my first batch without it, and the second batch with it, and I liked the addition of the olive oil better. LOVE the suggestion of roasting the garlic, too--maybe I'll do that next! item not reviewed by moderator and published
too much salt item not reviewed by moderator and published
Good basic recipe. I have a similar one but don't use salt or hot sauce. Made some today and added roasted red pepper - yummy! item not reviewed by moderator and published
This is a good recipe to make in your food processor. I agree with other users, add less salt and add garlic to taste. If prepared as stated in recipe the raw garlic kick is a bit much. Tastes fine without the hot sauce and tahini also, I substituted with olive oil. Otherwise great recipe and keeps well in the refrigerator ! item not reviewed by moderator and published
This is my go to hummus recipe - always a crowd hit and super flavorful. I've been making it for years and it never disappoints. item not reviewed by moderator and published
Gr8 recipe...My hubby loves it....Excellent texture and flavor.... item not reviewed by moderator and published
Very authentic ! … Per my Lebanese husband item not reviewed by moderator and published
This recipe is awesome! I loved the coarse texture of the hummus! Excellent flavor! A big hit with my israeli boyfriend : item not reviewed by moderator and published
Excellent base recipe to build on! Used 1 tsp of Kosher salt and 2 cloves of garlic. Perfect! item not reviewed by moderator and published
First let me say I love garlic. That said, this recipe has an insane amount of raw garlic. After I tasted it, I doubled the amount of everything else except the garlic and it was still too strong to serve to guests. I'll try it again, but I'll roast the garlic first or cut it to one clove, or both. (Now I'm googling "baked hummus" because I have a ton of of unserved super garlicky hummus. Hummus pizza might work or a baked spinach, cheese and hummus dip. Still love Ina's recipes but I forgot the first rule of online recipes. Read the reviews first to find any flaws. In this case - too much raw garlic. :/ item not reviewed by moderator and published
I added a bit too much salt otherwise it was fantastic. item not reviewed by moderator and published
My goodness Ina you've done it again! This is the best hummus I have EVER tasted. Made the recipe almost exactly with 2 exception; had way too many cans of organic black beans in the pantry so I used those instead of garbanzo beans and I like rooster sauce so used that as my hot sauce and gave it 4 good squirts. Had to put it away after I made it so I wouldn't eat it all! It was my dinner right from the food processor! Bravo! item not reviewed by moderator and published
Really good. My neighbor had some and declared me "the best cook ever." My cloves of garlic were really large and it initially came out a little overpowering. I added some more chick peas and it was lovely. Didn't have any problem with the salt. The hot sauce really made a nice finish! I used Sriracha. Will definitely make again. I see this as a good base for making many different flavors and am looking forward to trying out new things! item not reviewed by moderator and published
Delicious, another winner from Ina! To the reviewer who stated this was too salty... You should pay attention to the recipe, if you used table salt which is made up of finer grains than kosher, you would have definitely over salted the dip. item not reviewed by moderator and published
WAY, WAY too sour and garlicky and salty.... GEESH! I dumped it down the disposal. I'll re-do it with maybe ONE garlic clove, ONE tablespoon of lemon juice, and NO salt! I also added 2 Tbsp EVOO and another Tbsp of bean liquid (I used reduced sodium Bush's beans to thin it out a little. Even adding another two cups of beans didn't help. It was STILL too salty, sour, and garlicky. And I LOVE garlic! What's with all the Food Network recipes and so much salt?!? Seasoning is one thing, but 1-1/2 teaspoons of salt for 2 cups of beans? Wow! item not reviewed by moderator and published
Easy and delicious! A 15oz. can of chickpeas is almost 2 cups, so I used 1 can without adding enough from another can. Also, I used 7 Tbl. of lemon and NO liquid from the chickpeas. This recipe is a keeper! I can't wait to try different flavors. item not reviewed by moderator and published
I started with dry garbanzo beans that I soaked then cooked myself. The tahini I used was nothing but ground sesame seeds. I used minced garlic in water (from a jar, Mexican hot sauce (great flavor, not very hot, and fresh lemons, and I added some cumin. Having read many reviews that the garlic and lemon were too much, I started with 1 lemon and 2 teaspoons of minced garlic. I didn't measure the salt, because I really never do and always use less than what is called for. What I ended up with was bland and boring, so I kept adding more ingredients until I was happy. I probably put 4 times the hot sauce recommended, due to the milder sauce, and it still wasn't anywhere close to hot, the juice of two full lemons, and probably 6 teaspoons of garlic. I could have gone for more garlic still. If you're trying this out for the first time, start light with the ingredients other reviewers found overpowering, and then taste and add til you find your perfect balance. item not reviewed by moderator and published
Not sure what I did wrong but way too salty item not reviewed by moderator and published
Fabulous! Our go-to hummus recipe. It's flavorful and thick (makes you realize how much water is in the commercial stuff...but thin it to your liking. Don't skip the Tabasco; it punches up the flavor without making it overly spicy. item not reviewed by moderator and published
I love this recipe because the vibrant flavor of the garlic and lemon but also because it is an awesome base for any flavor hummus! I have added roasted red peppers for a delightful flavor and I have also have added a couple heads of garlic to make a potent garlic lovers hummus! Roasted garlic would be yummy or maybe jalapeno. item not reviewed by moderator and published
I made this over the weekend and used tahini with honey plus I added some Pampered Chef spinach and roasted red pepper seasoning and it was the best hummus I ever ate - I actually ate it by the spoonful~!Oh and I left out the salt for health reasons and rinsed the canned chickpeas to further reduce the salt - didn't miss it one bit. I love Ina's recipes = item not reviewed by moderator and published
It's a llittle lacking in taste. The addition of olives or sundried tomatoes would give it that extra kick. item not reviewed by moderator and published
We make this all the time, one recipe fits in my mini- food chop.We love garlic, sometimes adda bit more, only 1 t Kosher salt and 1 t cumin. A healthy snack, fast and easy to make. item not reviewed by moderator and published
Loved the hummus. Was concerned when I read some reviews regarding salt and garlic. But, I used reduced sodium chick peas and 2 large 2 smaller garlic cloves and it tastes great! I also used all natural Tahini. Only problem I had was I don't have a food processor so blending it well took some time. item not reviewed by moderator and published
Good basic recipe, but the garlic is overwhelming as is....I cut it down to 2 cloves, but one would be enough (and I'm a garlic lover. Easy to prepare. item not reviewed by moderator and published
A good basic hummus recipe. Lots of ideas here to add other flavors. Two thoughts--at first I thought, why make hummus, when there are so many good ones out there? But I had some tahini on hand and found out, it IS better fresh-made! Second, what I thought was tahini was actually "tahini sauce" (Trader Joe's which already has salt, garlic and lemon in it. So this could have been some reviewer's problem with excessive salt. Also, a can of garbanzo beans is a little less than two cups. I adjusted accordingly. Next time I'll make it with real, plain tahini. item not reviewed by moderator and published
I love everything about this recipe except for the salt. Holy Hell, that's a lot of salt. Rarely do I throw something out that I've made, but I did. This is easily double the salt (if not more than what is needed. I love all the rest of the stuff. I just couldn't do it. It was like licking a hummusy salt-block sprinkled with salt while drinking salt.Try 1/2 a tsp of salt with all the rest, and add some cumin. item not reviewed by moderator and published
This is a good recipe, but I got a similar recipe from my coworker. I can't use hot sauce, because of my acid reflux. I used 2 garlic cloves, 2 cans of chick peas, 2/3 cup tahini, lemon juice remained the same or 1/3 c of lemon juice, 1/3 c. water, 1/4 c. e.v.o.o., 1/2 tsp. salt. Added a touch of paprika and sprinkled some on top (no hot sauce. Also made a parsley mixture of oil and 1 c. parsley. Put everything in a food processor. It's a no brainer! Still toasted pine nuts. Served it with sliced toasted mediterranean pita. It gives the hummus lots of flavor without being too strong or spicy. It's out of this world!! item not reviewed by moderator and published
I loved it. Hubby loved it. My lemons were really large so it came out a bit tart. Next time I'll measure the lemon. item not reviewed by moderator and published
Love it....need I say more! item not reviewed by moderator and published
great ! item not reviewed by moderator and published
Turned out great. I read the reviews and cut down the recipe to 1 tablespoon of garlic, 1 lemon & 1/4 cup of tahini. I also needed to add a little evoo. item not reviewed by moderator and published
I used sambal as the hot sauce, and cut the garlic in half, but I didn't like what I created :-( item not reviewed by moderator and published
Left out the hot sauce but I love the bite of the garlic. item not reviewed by moderator and published
Great - halved garlic and Tabasco. Added splash evoo and a few olives on top item not reviewed by moderator and published
Another great Ina recipe! I gave it four stars because it was too much garlic for my taste. The first time I made it, I followed the recipe exactly and the garlic flavor was overwhelming - so much so that I had to toss it. I just made it again and used the tip to boil the garlic first - I did that and only added one large clove and it's better this time. I also added about 6 canned artichoke hearts - you don't even notice the artichoke hearts are in it, but it gives it a nice flavor. I topped it with a drizzle of olive oil and toasted pine nuts - very good - so much better than store bought hummus. A drizzle of pesto instead of olive oil is good, too! item not reviewed by moderator and published
Tried a few recipes before settling on this one. I use two cloves of garlic (unless its a few days old, in which case I use 1-2 more and add 1/3 cup of olive oil and 1 tablespoon of cumin (from Bittman's recipe, which is also v good. I think the hot sauce is what elevates it - I use Frank's Red Hot. Dipping frenzy! Thanks Ina! item not reviewed by moderator and published
I LOVED this recipe. Like, seriously, LOVED it. It's easy, and you could adjust or add seasonings if you like. It's a great basic recipe. I like plain hummus (as opposed to red pepper flavor, etc. so that may be part of why I liked it. You can never have too much lemon or garlic for me. I read the reviews that others left before I tried this recipe, and I am so glad I saw the comment about dropping the garlic cloves in boiling water for 30 seconds. I think that mellows that "raw" garlic taste quite a bit. Do try that! It had a great flavor that was only enhanced by a drizzle of good quality EVOO (that my friend brought to me from Italy! I baked some pitas and served them with this hummus....such a big hit in our family! item not reviewed by moderator and published
I've made this recipe several times and it definitely needs olive oil. I made it in my Vitamix blender and added the olive oil last so I would get the right texture. I read the other reviews of this recipe and I think it depends on the type of tahini that is used. I have found the more creamy tahinis are less potent. Hope that helps! item not reviewed by moderator and published
this recipe was easy, but the taste was just not quite right. I think it tastes too much like tahini. Maybe reducing the amount of tahini would be better. I also think it needs some olive oil because it was too dry. item not reviewed by moderator and published
This is a great hummus recipe. The trick is to spear the garlic cloves on a toothpick and drop them in boiling water for 30 seconds to a minute before adding them to the hummus. This cuts the harshness of the raw garlic but still imparts garlic flavor. I saw Ina do this somewhere (TV perhaps and ever since then I have been doing it. I also used sodium free beans and used a little less salt. item not reviewed by moderator and published
I LOVE Ina's recipes but this didn't turn out too well for me. I think the garlic flavor was a bit too harsh. I would consider trying roasted garlic next time to try to improve it for my tastes or maybe use three cloves at first. item not reviewed by moderator and published
Easy to make and tastes good. But I cut down the amount of salt. item not reviewed by moderator and published
I make this hummus for my husband and I all the time-- it's delicious! We use it as a dip and also as a filler for "deviled eggs"...instead of the yolk, we put the hummus in the eggs, which is a yummy, healthy alternative. I love the garlic and lemon in this recipe. I would suggest definitely keeping the liquid from the beans handy...I had to add more than what was written. Great recipe! item not reviewed by moderator and published
Excellent recipe! I made this for my 6 year old little girl and her friends. They loved it!! item not reviewed by moderator and published
I adjust the lemon, garlic and liquid depending on they way I serve it and the crowd I serve. I've been serving guests over the past two years. The only problem with the recipe is I always have to provide my guests a copy....they love it! I do put evoo over the top. item not reviewed by moderator and published
Awesome!! Instead of the hot sauce, I threw in a couple of chipotle chiles. My husband loved it!!! item not reviewed by moderator and published
Very tasty! Perfect amount of garlic and lemon. After placing it in bowl, I topped it off with evoo. It was a big hit! item not reviewed by moderator and published
This is so easy. Delicious! I am glad that I saved all the liquid from one of the cans of chickpeas. I needed a little more than 2 tablespoons to get the hummus to the right consistency. item not reviewed by moderator and published
I thought it was more difficult, really easy. Thank you. item not reviewed by moderator and published
First I read the reviews and determined that I should cut back on the garlic, lemon and salt. I love garlic, but I cut back to 2 cloves. It was still too much. One large clove should do it. Used one lemon and cut back on the salt. I am going to add another can of garbanzo beans now to dilute the strong garlic taste. Otherwise, easy and tasty. item not reviewed by moderator and published
Too much salt and a very strong lemony flavor... I'd lower the amount of each and then you got a winner item not reviewed by moderator and published
This is a really fantastic recipe with a strong flavor. I think you really only need 1 lemon though, and adding some fresh herbs like basil or cilantro would take it over the top. I'd also reccommend using some freshly made pita or naan bread. item not reviewed by moderator and published
This is a fantastic and easy hummus recipe. Instead of canned chickpeas, I use Alton Brown's slow cooker chickpeas (1 pound chickpeas, 7 cups water, tsp baking soda and cook for 8 hours on low and just add a tablespoon of the liquid from the crockpot where Ina says to use liquid from the can. I make this hummus at least once a month! It's even great with some roasted red bell peppers added to the mix - just reduce the liquid you are adding in. item not reviewed by moderator and published
Love this recipe. Have made it for years. I add evoo to the mix. Tonight I added cilanto and a roasted jalapeno pepper. Oh my, results were outstanding! Thanks Ina! item not reviewed by moderator and published
Nothing special. I'll use this as a basic hummus recipe and alter when I want to liven it up. item not reviewed by moderator and published
Amazing. I made this and brought it into school, a teacher came in and tried it. I will be forever known as "The Hummus Friend". I eat it with my homemade tortilla chips. Preheat your oven to degrees C, cut tortilla wraps into 8 pieces, drizzle with olive oil and salt & pepper, paprika & cayenne pepper or dried herbs, bake in the oven until crispy, 2-4 mins. Fab!!! item not reviewed by moderator and published
This came out great! I never made hummus before and it was super easy and tasty. Served at a party and it was a hit. Must try. item not reviewed by moderator and published
This was great. My parents don't eat hummus, but they ate this. It was quick and easy. I also baked some fresh naan with it. However, I added an extra lemon too it. item not reviewed by moderator and published
I thought this was extremely tasty. I used fresh chick peas though. Soaked them over night. Then I cooked them, let cool, reserved some liquid. Instead of using 8 drops of hot sauce I chopped a fresh jalepeno and sauted in a tsp. of olive oil with the chopped garlic cloves. for a few minutes. I also blended it in the food proceesor until it was creamy! At first I thought there was a bit too much lemon juice but then it kind of absorbed into the hummus and it tastes just perfect. This recipe is a keeper. I always turn to Ina for the best recipes. item not reviewed by moderator and published
Last time I made a garlic hummus, the garlic was overpowering. I love garlic, but it was over the top. So, the only change I made to this recipe is to roast the garlic w/skin on in a dry pan over medium heat until soft. Perfect balance. This recipe is quick, easy and tasty. item not reviewed by moderator and published
Great Hummus recipe, like all of Ina's recipes. I added roasted red peppers. If you are watching your sodium you can easily cut the salt down to 1/2 tsp. It is not necessary with the lemon which is a nice salt substitute item not reviewed by moderator and published
I wouldnt change a thing about this Hummus recipe. Hummus should be tangy and have a great garlic flavor. Its perfect. I served it as is and had 4 others with add ons. Roasted pepper, parmasean, olive and 1 mushroom for an earthy snack. They were all hits. item not reviewed by moderator and published
This was a great recipe and so easy. I wold reduce to the juice of one lemon as I felt it was a bit to tart. Also, Ii added a few roasted red peppers from a jar - very yummy! item not reviewed by moderator and published
I would do lemon to taste, but other than that it has a very clean flavor and is easy to add other flavors to. item not reviewed by moderator and published
This hummus is so easy to make and it tastes delicious ! Although i cut back some of the garlic to 2 cloves ( we're garlic lovers , but 2 is enough ) and i also cut back the lemons to just juices of 1 lemon and i added 1 1/2 tsp. of ground red pepper instead of tabasco . The result was awesome !! My husband never had hummus before and he said this is very tasty , i served it on a pita bread . Great recipe ina !! item not reviewed by moderator and published
Too much lemon for my taste. item not reviewed by moderator and published
Every time I make this the crowd goes crazy and they all want the recipe. Good quality beans does seem to make a difference. item not reviewed by moderator and published
This hummus was the winner of a two hummus dish I took to a Christmas Party Pot Luck. (Hummus is great for a buffet table because it survives at room temperature so well - no need to pack it in ice or keep rewarming, and so on.) Ina's recipe is so silky and and has a very attractive nearly white color unusual for usually off-brown colored hummus. I even doubled the number of cans of garbanzos and only adjusted the seasonings slightly - "a little extra lemon juice never hurts," as Clarissa, one of the Two Fat Ladies (British) chefs I love, always says. One note of caution: I did a kind of taste test of my own on different cans of garbanzos. There is an inexpensive one-dollar-a-can variety available at the massive supermarkets that tastes like aluminum cans frankly. Better to stick to the organic varieties in more Organic type markets in this case. item not reviewed by moderator and published
I used my Ninja and added hot chili oil for the spice. It was quick, easy and delicious. item not reviewed by moderator and published
a little too much lemon juice and I would cook the garlic before I put it into the hummus item not reviewed by moderator and published
This recipe is tasty but I have a few suggestions. Someone mentioned the recipe has too much salt and I totally forgot. I tried too add more chickpeas to dilute the salt. Try half a teaspoon to start then add more a little at a time. I love garlic and I only used 2 cloves for my recipe but it was still way to much. Try one clove then add more if you like or even a pinch of garlic powder instead. This is really easy and great tasty except the amount of salt and garlic used. Just for me I would half the amount. This is a great recipe and very easy. I will make it at least once a week. item not reviewed by moderator and published
Too much garlic, no spice...I'm a hummus aficionado and this was a terrible recipe. item not reviewed by moderator and published
Is there a misprint here? The recipe does indeed call for too much garlic. I prepared it with just two cloves (biggies) and--yow!--it overpowered, even for a garlic fiend like me. Plus, the recipe needed something spice-wise. Cumin? Coriander? Oh, and I skipped the salt...1-1/2 t of salt is a lot for such a small batch of hummus. item not reviewed by moderator and published
So quick and easy and delicious!! You will never buy storemade hummus again after trying this. Easy to adjust the recipe to suit your preference or mood: more or less garlic, roasted red peppers, jalepenos, spices, etc. Also easy to make in a blender should you not have a processor. item not reviewed by moderator and published
I will have to try the other reviewer's suggestions about how to mellow out the astringent raw garlic flavor and add a little oil for smoothness. The recipe is fine on its own but does need a little something to mellow it/smooth it out. item not reviewed by moderator and published
I loved, loved this recipe. Loved the garlic and was super easy! item not reviewed by moderator and published
I agree with the other comments about garlic! (Too much) I just added another can of chick peas and it turned out fantastic!!! SO GOOD! item not reviewed by moderator and published
I roasted two bubls of garlic and added it instead of the fresh. This provides a much more mellow garlic flavor. As with other posts, I went easy on the salt, dropping down to 1 tsp. A little EVVO smoothed out the hummus to perfection! We are eating it like there is no tomorrow! item not reviewed by moderator and published
Delicious and easy hummus recipe. It is heavy on the garlic but I love garlic... so that's not really a complaint. I did add a bit more lemon and cut the salt back. Great and thick and tasty. Another Ina success. item not reviewed by moderator and published
This is the easiest and best hummus recipe I can find. The dashes of hot sauce take it from good to AMAZING. I would say just before serving it you can do a quick drizzle of really good olive oil on it and a squeeze of lemon juice. item not reviewed by moderator and published
This has become my go-to recipe for hummus HOWEVER like other reviewers have said, 4 cloves of garlic is WAY too much! Even cutting it to 2, you can still taste a lot of garlic. What's great about hummus though is that you can add whatever you want to it (i.e. roated red peppers, fresh herbs, chili peppers, etc.). Also, I recommend starting light with the liquid ingredients and then just keep adding more to get the consistency that you like. I know some people like it thicker than others. If you have a food processor this recipe is fool-proof. item not reviewed by moderator and published
I made this hummus for my sister and her friends, all who are vegetarians. They loved it. I even had made a double recipe and they were scraping the bowl clean. Thanks so much Ina! item not reviewed by moderator and published
I also drizzled a bit of olive oil in at the end, and topped with toasted pine nuts. Delish! item not reviewed by moderator and published
You changed her recipe in to your own. So you can't really comment on hers, because you didn't even make it. item not reviewed by moderator and published
Also garlic cloves are different sizes. Use your heads people! item not reviewed by moderator and published
It's kind of an unwritten rule that you should always halve the salt in Ina's recipes and go from there. Thankfully, the rest of what she does is perfect. item not reviewed by moderator and published

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