Hummus

Hummus


Not only is the chickpea ridiculously nutritious and vice-grip versatile, no ingredient save the chickpea better sums up the Near and Middle Eastern cuisines.

Why has the chickpea become so important to so many (it’s the most-widely consumed legume in the world)? Protein and lots of it, and zinc and iron, which means that chickpeas are a very good plant-based replacement for meat, especially if it’s married to certain other ingredients.

HUMMUS
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Ingredients
  1. Two 15-ounce cans chickpeas (garbanzo beans) drained, liquid reserved
  2. 2 cloves garlic, minced
  3. 1 1/2 teaspoons kosher salt
  4. 1/2 teaspoon ground cumin
  5. 1/3 cup tahini, stirred well
  6. 5 tablespoons freshly squeezed lemon juice
  7. 1/4 cup extra-virgin olive oil, plus extra for service
  8. Powdered sumac and/or smoked paprika to taste, optional
Instructions
  1. Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds.
  2. Add the lemon juice and 1/4 cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process another 20 seconds or until smooth.
  3. To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac or smoked paprika if desired.
Notes
  1. Mediterranean sumac is not the same plant as American poison sumac. Its lemony flavor is kinda like a cross of lemon juice and paprika.
ALTON BROWN http://altonbrown.com/

73 Comments

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  1. 1
    Akaya

    This is excellent! I like garlic and lemon, so used a little bit more of each. Fast, easy and delicious! Highly recommend.

  2. 2
    Jeannie

    Here I thought I was making decent hummous until I made this one. This is excellent! Followed the recipe except for adding 3 big cloves of garlic and the juice of one big lemon which averages about 6 tbs. Also added a little more of the chickpea water to make it smoother. This turned out absolutely delicious.

  3. 3
    Chef Joel

    Very nice recipe. I toasted cumin seeds and ground them instead of regular ground cumin and only add 1 tablespoon of evoo because of the amount of garbanzo bean liquid that. Was used (but not in the ingredient list). If you add all of the oil, it will be too runny.

    • 4
      Jas

      I toast and grind my cumin seeds as well. I also like to cook off the raw garlic flavor so I saute the garlic in a little olive oil before putting it in. Fennel pollen and sweet & smoky paprika are also great add-ons to this recipe (straight smoky is a little too potent for me). Za’atar is also delicious.

  4. 5
    Darlene

    I just made homemade hummus. It’s ok. But it was not from a can I used Garbo so beans boiled and left out the cummin and paprika, which I’ll just add to it now. Tastes ok ? Store bought is pretty good!

    • 6
      Heather

      Homemade is so much better than store bought, as long as you follow there recipe and tailor to suit your taste. I like mine with a lot of garlic, cumin, and smoked paprika. And olive oil. SOOOOOO much better than any store bought, ever.

  5. 7
    EW

    OMG!! I made this using the slow cooker chickpeas Alton mentioned. Best frickin’ hummus I’ve ever had. I used a vitamix and it was very creamy. I also made the roasted chickpeas since I had so many, and those were awsome too. Absolute keeper recipe.

  6. 8
    Elizabeth

    Forgot to save the garbanzo water, used 5 TBS filtered water, only 3 TBS lemon juice, and of course, 2 extra cloves garlic. Thought it was PERFECT. Then split into 2 batches, with 2 TBS sun dried tomatoes in one, and 1/2 a roasted red pepper in the other. Double Perfect ! Thanks for the base!

  7. 10
    Anthony

    I have to say, I thought this recipe was pretty bland. I had to add 50% more lemon juice, double the cumin, and more salt to try and beef up the flavor. I also used only fresh ingredients, including the chick peas. Frankly, I’m accustomed to very good hummus, and this was not in that class.

  8. 11
    Patti

    I have canned chick peas. Do I have to remove the shells? Will it be lumpy or not taste as good if I don’t? Seems labor intensive. It’s my first time making hummus. Thanks!

    • 14
      Tia

      If you have access to sesame seeds (toast them in the oven for added flavor) and olive oil, you have the makings for tahini. Equal parts, drive the oil in as it processes. Store in the refrigerator. Done.

    • 15
      Heather

      Exactly! I made my chickpeas and pureed them… So smooth and creamy, only to discover I’m out of tahini. I have sesame seeds and could make it from scratch but I just don’t feel like it.

  9. 18
    Lisa

    This was great! I did peel the chickpeas and because I used canned chickpeas, I only used 1/2 tsp of salt. I think more garlic would be even better and, of course, cooking your own chickpeas would be the best.

  10. 19
    Jess

    Does anyone have a good idea for a tahini substitute? I LOVE sesame stuff, but my tongue swells every time I eat it and I’m afraid I will one day stop being able to breathe (I have other allergies that cause anaphylaxis and the sesame allergy seems to be worsening). Hummus without it just isn’t the same.

    • 20
      Scott

      I’ve made a Thai themed hummus using peanut butter in place of the tahini, and some curry powder and ground cayenne pepper to give it some heat. You could garnish with crushed peanuts and some oil.

      Some folks don’t even add tahini to a traditional hummus recipe. It helps keep the fat down.

  11. 27
    rachiti

    Ahh..Sumac would be an interesting change. I use it in a few Indian lamb dishes..but I never thought of adding it to my hummus. This looks delicious. I usually go the pressure cooker dried chickpeas route but I’ll definitely have to give this one a try. Fresh carrots make the best dippers!

  12. 28
    Wendy

    This is almost the exact recipe I use. I use my Vitamix to make my hummus and it turns out SO CREAMY and absolutely delicious! It’s great with fresh, crisp vegetables (cucumber slices, sugar snap peas, bell pepper strips, etc.). Can’t wait to try this recipe!

  13. 29
    Rhonda

    I once had chic peas that were roasted or something. They were given to me by a person that bought them at a mi eastern store. They were light, salty and crunchy and eaten by the handful like popcorn. Oh so good wish I knew how they are made.

    • 30
      Jess

      It is easy to make them at home. I rinse the canned ones and dry them, toss them with a few tablespoons of oil, some salt and paper, and some spices when I want that (paprika, cumin, garlic powder, onion powder, cayenne, etc.). Spread on a sheet pan and bake in a preheated oven at 400 F until they are crispy, roughly 30-45 minutes, shaking them every 10 minutes or so. Keep an eye on them from the 30-minute mark on, as they can burn if you let them go too long. Some people prefer to toss the spices and seasoning after they come out, though I have never had the spices burn or anything.

  14. 33
    Lynn

    Hummus is yummus! I make a black bean version using basically the same stuff, except I prefer my garlic roasted, and lime juice rocks in that one.

  15. 35
    Brenda Crouch

    Love hummus over bean dip! But I add yogurt to mine. A couple of tablespoons of Greek yogurt adds a little zing and helps my son with his tummy problems. my son loves making your recipes. He has been cooking since he was able to mix a spoon into a bowl. With him having severe food allergies to all nut products and especially sunflower and pumpkin products, I wasn’t going to let him grow up in a bubble. So by the time he went to kindergarten, he knew how to recognize the ingredients he was allergic to on food labels. Now at 12 years old. He works with me finding substitutes for ingredients he’s allergic to. He loves the chick pea nuts!!

  16. 36
    Anonymous

    Richard (#7). If you like hummus, you won’t have to worry about the tahini wasting away on your pantry shelf. I guarantee you’re going to be making hummus every week.

  17. 40
    Cheryl

    “Poison” sumac is not the only kind that grows here in North America. There is regular sumac. The berries have been dried & used in beverages and other foods for hundreds of years.

  18. 42
    Yvette Shockley

    I hope you see this. My mom really likes hummus, which is great because she can’t chew. So when you say “chickpeas are a very good plant-based replacement for meat, especially if it’s married to certain other ingredients” what would those other ingredients be? I have been trying very hard to find foods/recipes of a higher nutritional value for her that she is able to eat, which isn’t much really. Thanks for you help with this. =o.~=

    • 43
      Christina

      Hi Yvette! Legumes like chickpeas and whole grains will make a complete protein – like whole wheat pita bread or brown rice. Best of luck and good health wishes for your mom!

  19. 44
    Richard

    How long can you keep tahini? I’d hate to buy an entire can simply to waste most of it.
    I love making my own tabouli and falafels, so making my own hummus would be awesome.

    • 45
      Joan

      Richard, mine comes in jars, like peanut butter, and I just keep it in the cupboard (again, like PB). I used to keep it in the fridge, but it gets rock-hard (like PB) and then doesn’t blend in very well. The cupboard works well, and it keeps for quite a while (I’m not making the comparison again…I’m sure you get the picture!) I strongly recommend making your own. It’s really good, really quick to make, and really delicious. Cheers!

    • 46
      Angela B

      I’ve always thought of tahini like peanut butter. Definitely has a shelf life, though how long… a few months at least, if not longer. I wouldn’t hurt it to be refrigerated (though the cold could make it stiff and difficult to stir). From experience, it is fine in the cupboard too. You’ll probably use it all up before it even has a chance to go bad. Just like peanut butter! πŸ™‚

  20. 48
    Chris

    This is agreat recipe for a versatile hummus, but the amount of salt was a bit much. Am I the only one who thought so?

  21. 51
    Emily

    AB, Why didn’t you include your slow cooker garbanzo beans as part of this recipe like you did on foodnetwork.com? So easy and without the nasty can taste! I find that 8oz dried garbanzo beans equals about 1lb cooked.

    I’ve made hummus from your recipe dozens of times, using different items from the antipasto bar at my grocery store for flavoring. My friends and family love them!

  22. 52
    Lois

    So glad you posted this recipe. I canned the best garbanzo beans this past winter. They turned out really great. I roasted garlic last night and I need to make a batch of hummus tomorrow. If you’ve never tried canning your own chickpeas, they are really easy and super tasty. (Pressure canner required.)

  23. 54
    Deb

    I use roasted garlic and double it. The sumac is worth getting, you can make your own zaatar with it.i make a slurry of parsley, olive oil and salt and drizzle it in top of the hummus.

  24. 55
    marc

    I’ve made Mr Brown’s hummus many times before and my own variations more times than I can count. If I may add any advice to this it would be to remove the chick pea shells. You can manually remove them or do so while cooking dried peas in a little bit of banking soda, for my two cents manually shelling provides a much more consistent result. When the shells are removed the resulting dip becomes very light and whippy, so very very smooth!

  25. 61
    Morgan Hurd

    Why wouldn’t you go through with cooking your beans from a dry state? I’ve found canned bean pastes to have that metallic flavor that canned foods have…

  26. 63
    Antigone

    I am an expat in the Middle East. I miss garlic in my hummus! Here if we want it with any real flavor or spices, we order Hummus Al Beiruti. My daughter loves the Sumac version so thanks for identifying that for me.

  27. 64
    Nicolas D

    Just a thought about how we do Hummos here in the middle east.
    First, we do the Tarator then we do Hummos. Tarator is made of Tahini, lemon, garlic, ice cold water.
    Second, we let the dried chickpeas soak in water and Sodium bicarbonate because we need to remove all the skins. It takes time but it gives a much nicer texture at the end.
    For the spices (paprika, cumin, summac…), there is no right and wrong, I like it plain

      • 66
        Abby

        Jen, you must be a foodie. I for one am grateful for recipes that help me save on time and I’ve had great luck using canned garbanzo beans. There’s an organic section in every grocery store. Even with canned beans, homemade hummus is superior to store bought… Well, unless you have superior taste buds.

        And for those that want to soak and cook your own beans, knock yourselves out.

      • 67
        Lesley

        Indeed I have to admit I was a little disappointed in the canned chickpeas…Especially when AB also offers a informative how to on cooking beans and legumes in a pressure cooker…Elsewhere on the blog and internet.
        And the same g es for already pureed versions. Why not get the end product and be done with it. In the end its going to be the same artificial preservatives and high sodium as a finished hummous ..

  28. 69
    Emily T

    I’ve used your recipe from an older video from Good Eats and I’ve lost where I had a written which is why I am here. In the video you say to use a pound of chickpeas which is about one can, is it not? So I’ve always made it that way, it seems all the other ingredients are the same. Oh! Except for the reserved bean liquid. Is this a new and improved recipe or am I mistaken?

  29. 72
    Judy

    Even better, go find the already pureed chickpeas in the ethnic section of the grocery store. Superstore is your best bet. Dump out of the can, season to taste. Cooking chickpeas from dried does taste better, but the canned puree is a great shortcut and always handy

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