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Everyone has a hummus recipe. At least I think so. But in case you don’t know what hummus is (my husband didn’t …but more about that later), I’ll tell you:
Larousse Gastronomique, my all-time favorite food reference, defines hummus as, “An Arabic and Greek dish made from cooked chick peas crushed with sesame paste (tahini), garlic and lemon. Spices and parsley may be added to season the dip. It usually accompanies hors d’oeuvre or crudités.”
Translation – an incredibly simple, versatile, tasty dip that you can serve with crackers or veggie sticks at a fancy dinner party or at the neighborhood potluck. Hummus tastes best after it sits overnight and the flavors have a change to mingle, so it’s a perfect make-ahead dish. If you don’t know how to make hummus, you must learn. (You have 15 minutes, don’t you? That’s all it takes – including dish washing.)
Back to the love of my life – Joe is a pretty traditional male when it comes to food. I most certainly wouldn’t describe him as adventurous. I used to tell him what I was cooking – let’s say I was making quinoa – and his response, with his nose turned up, would be, “Honey, I don’t think I like quinoa, whatever that is.”
He quickly found that he likes many more foods than he ever thought possible. Joe even loves sweet potatoes, leeks, and parsnips! But hummus was a different story. Every time I’d make this slightly nutty Mediterranean dip, he’d take a bite and say, “Honey, I really don’t like hummus.”
I wasn’t going to give up, though. I went through at least eight different versions until I finally came up with one he loves. Now, when he finds out I’m making hummus he says, “Honey, is it your hummus?” He’s really asking if this is the hummus I make just for him. I smile, say yes, and watch him go back for seconds and thirds.
You can use this basic recipe to add any flavors or spices to your own hummus. I also love Roasted Red Pepper Hummus – The Budding Cook has a great recipe you should check out.
This is a not just any old hummus. This is hummus that will win over even picky eaters, like my knight in shining armor, Joe.
Find more healthier appetizers at Life As A Mom’s Ultimate Recipe Swap.
Update: May 28, 2010 – this recipe is linked to The Wholesome Whole Foods Carnival at Health Food Lover.
Ingredients
- 1 (15 ounce) can of chickpeas (garbanzo beans) drained
- 1 medium clove of garlic, grated on a microplane
- ¾ teaspoon freshly ground sea salt
- ½ teaspoon cumin
- pinch of cayenne pepper
- 3 tablespoons of freshly squeezed lemon juice
- ¼ cup tahini
- ¼ cup low-fat, plain yogurt
- ¼ cup water
Instructions
- Place all ingredients in the bowl of a food processor fitted with a steel blade. Process until smooth, about 45 seconds, stopping to scrape bowl down as needed.
- Place in a bowl, cover, and refrigerate for at least 4 hours but preferably overnight. Serve with crudités (veggie sticks) or gluten-free crackers.
- Note: I like to use a microplane to grate my garlic right over the bowl of the food processor. This saves time, avoids any big chunks, and is much easier than squeezing garlic through a press.
Jen
posted on August 1, 2009 at 10:34 am
You might be just the sweetest wife I know! Joe reminds me a lot of my husband, but at least you’re able to prepare foods the way he likes them. HA.
This recipe looks good….I love hummus so much and find that it’s a great way to get protein too. I have a recipe for hummus too on my blog.
Because everyone does. I think the yogurt is an interesting addition and will have to try this recipe.
Great post!
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Amy Reply:
August 3rd, 2009 at 10:40 pm
It’s wonderful to have a good husband, isn’t it? Joe didn’t like all of the olive oil and honestly, I like this version much better, too.
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Zmama
posted on August 2, 2009 at 10:13 am
I used to make a delicious hummus back in college (many, many moons ago) but have since lost the recipe. So I’ve relied on Trader Joe’s or my friends’ homemade hummus.
You’ve inspired to start making it on my own again – thanks!
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Amy Reply:
August 3rd, 2009 at 10:42 pm
It’s so much cheaper to make yourself AND you can make it exactly how you want to. Gotta love that.
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Rachel
posted on August 2, 2009 at 10:57 am
We love hummus in our house and I’ll definitely be giving your yogurt version a whirl (in the food processor!)soon.
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Amy Reply:
August 3rd, 2009 at 10:43 pm
Let me know how it turns out.
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DeAnn
posted on September 17, 2009 at 1:33 pm
The hummus sounds great. I’ll have to try your recipe soon. Your husband’s reaction to new foods reminds me of my husband. We have had to switch to a Gluten and Dairy Free diet and shortly after the switch my husband announced that he thought life was over. Well, at least all the fun stuff. he’s since come to realize that it’s not “over” just different. I think his turning point was when I made G/D Free Apple Gingerbread Cobbler.
I do have one question for you…do you think that Vegan sour cream alternative would work well as a substitute for the yogurt?? That’s the only ingredient we can’t have. I guess I’ll try it out in the next couple of weeks and find out. Thanks!
[Reply]
Amy Reply:
September 17th, 2009 at 1:49 pm
I’ve never tried vegan sour cream so I can’t answer that. I would say that if you think it’s close to yogurt than, yes. If it’s more like sour cream it will just give your hummus a creamier texture and no yogurt tang. Alternatively, use oil instead of the sour cream OR – my new favorite version – 1/2 cup water and 1/4 cup tahini, which results in a much lighter hummus.
I know this only because I had to go off of dairy for a while.
[Reply]
Dana
posted on February 9, 2010 at 12:31 pm
Hi Amy! I just found your blog today – so excited! My husband went GF last spring and ever since then I’ve had to try to find all new recipes to cook for him! I am excited to have found your blog as my main goal is to find healthy recipes, and I have found that if the recipe is focused on being GF, it’s not so focused on being healthy. So I am glad to have found a place where the focus is on both!
One question for you – have you ever tried freezing this recipe? I am looking to find a great hummus recipe that I could make in a huge batch and freeze a bunch. I simply don’t have the time to make it every week! Thanks so much!
[Reply]
Amy Reply:
February 9th, 2010 at 2:12 pm
@Dana, I haven’t – I have cooked a pound of garbanzo beans then frozen them and used them to make hummus.
I don’t see why it wouldn’t work but I could be wrong. If you freeze it, I’d love to know the result.
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Hannah Reply:
April 20th, 2011 at 3:24 pm
@Dana,
I researched how to freeze hummus, and the consensus is to use a “liquid lid.” Smooth the hummus in the container and drizzle a layer of olive oil on the top of it. I tried this and it worked great! I thawed the hummus and just stirred in the oil on top. Now if you’re avoiding using oil, I apologize as I don’t have an answer for that one. The only thing with hummus is it gets pretty grainy after being frozen without the oil.
I hope this is helpful.
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Michelle (Health Food Lover)
posted on May 29, 2010 at 9:16 pm
Amy, thanks so much for adding this to the Wholesome Whole Foods carnival! It sounds amazing! I’ve never even thought to add yoghurt to hummus! I love Larousse Gastronomique as well! I’m looking forward to making this, thanks Amy!
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Amber
posted on April 20, 2011 at 12:24 pm
Hi Amy! First THANKS FOR YOUR commitment to yummy, healthy food!
Re: the not just any old humus recipe. If I don’t have yogurt on hand, can I substitute sour cream?
Thanks!
Amber
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