Hummus: Quick, Easy, and Delicious!





Introduction: Hummus: Quick, Easy, and Delicious!

Here's how to make hummus, the ultimate delicious and healthy Mediterranean snack.

Step 1: The Ingredients

First you need a food processor.
While you're at the grocery store pick up the following things:

15 oz. can of garbanzo beans, otherwise known as chickpeas
6 oz. cup of plain Greek yogurt
jar of Tahini, often located in the Mediterranean food section, or near salad dressing
1 good sized clove of garlic, or 2 small ones
1 lemon
olive oil

Optional ingredients:
cumin, chili pepper, chipotle pepper, and/or any other delicious spices
roasted red peppers
black beans
sun-dried tomatoes
pine nuts

Step 2: The Garlic

• Cut garlic clove/s into quarters, toss into the food processor to chop 'em up.

Step 3: The Chickpeas, the Tahini, the Yogurt

• Open a can of chickpeas, drain, and toss into the food processor
• Measure about a 1/4 cup of Tahini and pour into the mix
• Spoon about half of the container of Greek yogurt into the mix
[Note- yogurt can be left out for a vegan-friendly dip!]

Step 4: The Lemon

 • Squeeze half a lemon, 1/8 to 1/4 cup of juice, and add it to the food processor.

Step 5: Blend It

• Blend it, blend it good.
• Taste it to adjust - too lumpy? Add more yogurt (or put an avocado in it). Too bitter? More beans. Too bland? Check out the next step.

Step 6: The Extra Flavors

• Here is where you would add some extra stuff [I would recommend a few, not all!] : 

a few pinches of delicious spices/herbs (cumin, chili pepper, chipotle pepper, cilantro, etc)
a tablespoon of capers
a small handful of pitted olives
a few roasted red pepper strips
half of an avocado
1/4 cup black beans
a small handful of pine nuts
a couple sun-dried of tomatoes

Step 7: Serve and Eat It

• Serve with pita, pita chips, veggies, or naan bread. Toast pitas/bread for extra goodness. It can also be spread on sandwiches for a great mayo alternative.



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    29 Discussions

    I have one question: Where does the olive oil come in to play? It is listed as part of the essentials, and I have been told that it is definitely one of the ingredients, but I don't see the step where it is added. Thanks. I will absolutely make this, which is why I am curious.

    Good Instructable with great suggestions for additions to the mix.  Also, consider using peanut butter instead of tahini.  It's inexpensive, almost everyone always has it on hand, and it tastes pretty much like tahini in hummus.  Also, you don't have to figure out what to do with the unused tahini sitting on the shelf for years.  I use peanut butter all the time and people love it!

    5 replies

    I tried it with PB.  My suggestion is to avoid JIF.  Oh, it's my favorite PB, but it's just too darn sweet in this recipe.  Next time I'll throw some peanuts into the food processor first & make my own peanut butter.

    But, ckoehler, if you just keep making more hummus, you'll run out of tahini in no time flat!  THEN  you try the peanut butter.  ; )

    Peanut butter, hey? Interesting.

    We've had tahinni sitting in our fridge for a long time and it still makes good humus but I'm always up for a variation and hummus is pretty cheap to experiment with.

    We don't use yogurt to moisten the hummus just adding back in the liquid from canned garbanzo beans as necessary but that's another variation we'll have to try.

    We love garlicy and spicey hummus, never thought about sundried tomatos though, I'll have to remember that

    1 reply

    I've NEVER put yogurt in my hummus...that just don't seem right.  If it's too thick, you mix in a little more oil or water or lemon juice.

    3 replies

    I completely agree, I don't add any yogurt neither. I add lemon juice , white vinegar or both or boiled water, it depends on taste. Anyway I'll try this new yogurt option as a a particular stand alone recipe.

    I agree. Never heard of using yogurt. have many friends in the middle east... they use some water to thin it out, or they use more lemon juice. Tahini is used minimally, it dampens, the lemon brightens... for myself, I enjoy a bright hummous.

    ditto. i've been making hummus for years, learned the recipe while working in a local vegetarian restaurant. i do like adding various spices and flavorings. i make curried hummus, cumin-cilantro hummus, roasted garlic hummus, honey-habanero hummus... :)

    I can't wait to try this!

    When I make my hummus I save the liquid from the chick peas can then use that to thin it out (if needed) it works great!

    I use the Greek yogurt and the color of the hummus needed some color (almost white!) so I added about 1/2 a teaspoon of Frank's Red Hot sauce. That much doesn't add much flavor, but it helps the color a lot. Then I added more for some flavor -- very good when you add cumin also.

    my wife loves this stuff. I dont know why but i am willing to give it a shot.
    can the greek yogurt be replaced with reg. yogurt? Is there something special about it?

    Texture tip: I finally figured out how to get the smoothest creamiest hummus like in the middle eastern restaurants. You have to peel the chick peas! It's not too hard, boil them for 2 minutes, then put them in cold water, then just rub a bunch between your hands. It's a bit messy, if anyone has a good system I'd love to hear it. But SO worth it.

    Vegan yogurt, please....Greek yogurt contains animal milk. Come on with the vegan.

    1 reply