Kitchenability Blog

04.25.2016

Easy Creamy Hummus Dip Recipe

easy hummus recipe

Hummus is a great, quick, protein-packed snack. It’s easy to whip up in advance in your food processor or blender and then store for quick, portable snacks to chomp on the go. I like to dip cut-up, raw veggies like carrots and celery in mine, or you can scoop it up in some pita bread.

The main ingredient in hummus is the chick pea, which is also known as the garbanzo bean, depending on how the cans are labeled in your local grocery store. The other main ingredient is tahini, which is an oily spread not unlike peanut butter that’s made from sesame seeds. It’s commonly used in Greek, Turkish and Middle Eastern cuisine, so it’s something you’ll typically find in your grocery store’s ethnic food aisle — just ask!

You can also add other ingredients to this basic hummus recipe to enhance the flavor, like chopped up sun-dried tomatoes, artichokes, or olives.

Creamy Hummus Dip
 
Author: 
Ingredients
  • 1 16-oz can cooked chickpeas (garbanzo beans)
  • 2 cloves fresh garlic
  • 3 Tbsp lemon juice
  • ¼ cup tahini
  • ⅓ cup olive oil
  • Salt and black pepper to taste
  • Pita bread or cut vegetables for dipping
Instructions
  1. Put everything except the pita bread or veggies in a blender or food processor and blend until smooth.
  2. Serve with pita bread or assorted veggies, such as carrots, celery, cucumbers, or green or red bell peppers.

 

And, here’s a video of me making my easy hummus recipe, so click play and follow along!

Kitchenability Video: Easy Hummus Recipe

 

4 thoughts on “Easy Creamy Hummus Dip Recipe

    1. Thanks for the comment, Chris! It’s possible to make hummus without tahini, but it won’t have that same sesame flavor. To make it without, just pour in some of the liquid from the can of garbonzo beans and maybe add some other spices to flavor it, like garlic or cumin. You should be able to get tahini in most grocery stores, though. And it lasts quite a while in the fridge. Enjoy!

  1. I can live without the tahini, but usually add cumin seeds before grinding the beans. I also like to use roasted garlic, which I can buy from the olive bar at Whole Foods, along with olives to eat with the hummus. I’ve also used turmeric & carrots to give the hummus an orange color, or Italian parsley or basil to give it a green color. I call it my “grazing” meal.

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