• Hummus

    4 votes
    Prep: 12 min Servings: 3
    by Frosted Flaker
    7 recipes
    This is a great snack for any time of year. I personally serve it with Kalamata olives and sometimes even diced cucumber and/or bell pepper. Keep in mind that after blending, fine-tuning the mixture with slightly more tahini and/or lemon juice is often needed (see step 3). As a footnote, tahini is what gives the hummus its creamy texture and also reduces the strong taste of the garbanzo beans. For the longest time I did not like hummus until I realized adding more tahini is the key element for my taste preference. Another key to enjoyment is finding a pita bread you like. For many years I ate a commonly available pita bread, but then discovered a much thinner pita bread at a Middle Eastern market in my area. Thin or thick, white or wheat, just find the type you like and enjoy !


    • 1/4 cup water
    • 1 teaspoon lemon juice (slightly more if desired)
    • 1 15-ounce can garbanzo beans, drained
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons tahini (add 1/2 tablespoon more if desired)
    • 1/2 teaspoon salt
    • 2 garlic cloves, minced (3 for a strong garlic element)
    • Pita bread (microwaved or toasted) to serve


    1. Place water, lemon juice, oil, tahini, salt, and garlic in food processor. Slowly blend in garbanzo beans (roughly 1/3 can at a time; this method allows for thorough mixing)
    2. Blend until well mixed.
    3. After taste testing, add additional tahini or lemon juice as needed for taste and consistency.
    4. Spoon into serving bowl. Create a shallow well in the center of the hummus; add additional olive oil in well.
    5. Optionally, sprinkle top with cayenne pepper and/or Kalamata olives.
    6. Keeps in fridge for 2 to 3 days. Each 24 hours in fridge however, I prefer to blend in another 1 teaspoon water and sometimes 1/2 teaspoon olive oil before serving, since hummus mix often dehydrates somewhat in fridge storage.

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    • inowotsgud
      I have had the honor to taste this same Frosted Flaker creation, and I'm here to tell you IT ROCKS!! Thanks, Flaker, for sharing the details.

      Yummy, yummy!
      • Salad Foodie
        Salad Foodie
        We make this all the time. The amount of lemon juice and garlic can be adjusted to your own taste. I love the drizzle of olive oil and sprinkle of cayenne on top - they MAKE it lip-smacking delish! Serve as a topping or dip with wedges of my Kofta or Kafta Pita Sandwich and it's slam-dunk See Photo 8, and "Recipe Links.")
        • Frosted Flaker
          Frosted Flaker
          I've since edited the recipe so as to tone down the amount of lemon juice and garlic. Previously it stated 2 tablespoons lemon juice and 3 cloves garlic. I'll add another comment regarding all this.


        • Frosted Flaker
          Frosted Flaker
          One more footnote: for any significant leftover portion, it is best to add 1 teaspoon water, then re-blend the mixture. (The hummus oftentimes loses slight amount of moisture while in leftover mode in the fridge.)
          • Frosted Flaker
            Frosted Flaker
            Previously this recipe called for 2 tablespoons lemon juice, and 3 cloves garlic. I have since reduced the lemon juice significantly but feel free to increase the amount to your taste.
            • Salad Foodie
              Salad Foodie
              Adding some chopped cilantro to the food processor in making gives yet another flavor perk! See photo #7.
              • Frosted Flaker
                Frosted Flaker
                @ Salad Foodie - sounds like a flavorful addition regarding the cilantro. My first preference is to add fresh mint, but cilantro is great as well.

                Thanks much. :)

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