Well, this one really fits the bill.
This recipe is our version based on one that we found in a Cooking Light magazine years ago. And I mean years.
My path to health started (though now I know that it was not in a good direction) back in my teenage days when my grandfather passed away from a sudden heart attack while driving. He had already had heart surgery (a triple bypass) in previous years and his mother had died from atherosclerosis (hardening of the arteries). I thought that low fat and especially low animal protein must be the way to go and so I did. Hard core. Armed with one subscription of Cooking Light magazine I was off and running to the healthy kitchen races.
Not to say that Cooking Light is all bad, mind you, but my mindset combined with their focus, especially at that time, was a recipe (pun intended) for disaster in terms of my health.
This recipe is a winner, however. I recently brought it to a Christmas party for our small group at church and it was a hit with all — health foodies and non health foodies alike. So — now I am sharing it with you!
Our family loves hummus. Whenever we get to visit Whole Foods and there is a hummus sample, ours is the family that can’t keep away from it. Yours too? Now you have no reason to spend $5.99 for some small environment spoiling plastic container of hummus that you need to ration for your family. You can help the environment and your wallet too by printing this recipe and employing it in your kitchen. And even if you are not buying organic beans and using ajwain yet, you are making a great step in the right direction. We are all on the path towards whole foods together and getting there at different times and at different speeds. It is all good.
One final point: you can make this recipe either with tahini or olive oil. So for those allergic to sesame seeds, or if you just don’t have tahini in your pantry, you have a sesame-free option!
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3 1/2 cups of soaked, cooked, and drained garbanzo beans (preferably organic and cooked with ajwain (you can read my post on it here) to aid w/ digestibility added to pot: 3/4 tsp per 2 cups dried beans – See my post on How to De-Gas Beans.)
2 cloves garlic (See The Easiest Way to Peel Garlic)
10 Tbsp water
4 Tbsp olive oil (may substitute tahini if you prefer)
4 Tbsp lemon juice (fresh squeezed, if possible. Otherwise, I highly recommend Dream Foods)
2 tsp cumin
2 tsp coriander
1/2 tsp crushed red pepper (aleppo is wonderful, but hard to find)
1 1/2 tsp salt (I recommend Real Salt)
1. Put all ingredients in a heavy duty blender (aka Vitamix) and/ or food processor.
2. Blend until of desired consistency. A typical food processor will need approximately 4 minutes to get it really smooth. My Viking Processor takes about 1-2 minutes. Oh, do I love my food processor.
- Substitute tahini for the olive oil. My eldest has a life-threatening allergy to sesame seeds, so we don’t use tahini in our hummus.
Time Saving Notes:
1. Make extra batches! Hummus may be frozen for a future quick and easy meal. The smooth texture can be restored by adding and stirring in some extra olive oil before serving. We always at least double this recipe and eat it over several days, especially when there is a potluck or other gathering where we will be sharing a dish to pass. One cup of dried beans equals approximately 3 cups of cooked, so you can judge how many cups of beans to start with.
2. Keep extra soaked and cooked beans stored in your freezer so that you can whip this up at a moment’s notice without needing to depend upon canned beans.
Looking for other time saving tips for the kitchen? Check out my posts on
And for more great bean dishes, try:
What do you like to serve hummus with?