This homemade hummus is made without the traditional olive oil and makes a delicious dip, perfect for entertaining or a snack. Pair with lightly toasted pita bread, crisp veggies, stuffed grape leaves and a selection of olives.
Special Diets:
Ingredients
Method
In a large bowl, cover garbanzo beans with 3 inches water and soak overnight.
Drain the garbanzo beans and place in a large saucepan with baking soda and 04 minutes. Skim off and discard any foam that appears on the surface. Drain the garbanzo beans, reserving ½ cup of the cooking liquid in the refrigerator to chill, discarding the rest.
In the bowl of a food processor, process drained garbanzos and garlic until very smooth. Add tahini, lemon juice, cumin and salt, and blend until creamy and smooth, scraping down the sides of the food processor halfway through. Add reserved (and chilled) cooking water 1 tablespoon at a time until light and fluffy or the desired consistency is achieved.
Transfer to a bowl, cover and chill for at least 1 hour. Drizzle with olive oil before serving (if using), and sprinkle with parsley and paprika.
Nutritional Info
Serving Size
Calories
90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.