Hummus is a nutritious appetizer or snack. It is made from chickpeas that are full of protein and fiber. I garnish mine with jarred, roasted red peppers and serve it with fresh vegetables or naan.
16 ounce can chickpeas, reserve liquid
1/4 cup reserved liquid plus 1 -2 tablespoons more to achieve desired consistency
1/4 cup fresh lemon juice
3 tablespoons tahini (sesame seed paste
1/2 to1 teaspoon finely minced garlic
1/2 teaspoon teaspoon iodized salt
1/4 teaspoon ground white pepper
1 tablespoon olive oil
Garnish: Roasted red peppers from a jar; finely chopped and drained
Drain and reserve liquid from can of chickpeas. In the bowl of a food processor: add 1/4 cup liquid from the can of chickpeas, lemon juice, and tahini. Process mixture for 1 minute. Scrape down sides of bowl and process 30 seconds to whip the tahini (this makes the hummus smooth and creamy). Add garlic, salt, pepper and olive oil. Process 30 seconds, scrape down and process 30 seconds more.
Add half of chickpeas and process 1 minute. Add other half and process for 1 minute. If the hummus is too thick add chick pea liquid one tablespoon of at a time until the desired consistency is achieved. Garnish with chopped and drained roasted red peppers. 1-2 teaspoons olive oil can also be used as a garnish.
Published in The News and Neighbor on March 29, 2023.
I look forward to your weekly column, with your wonderful recipes.
I’m curious about your hummus recipe. Gladly, it doesn’t call for peeling the chickpeas! What does the sour salt contribute? Where can I find sour salt.
Just a point of education—tahina is a Mid Eastern ingredient, not an Asian ingredient. Sabra means “cactus” in Hebrew; it’s an Israeli company.
I have always purchased tahina in the kosher section of the supermarket. Since the kosher section is so small in the South and right next to the Asian foods, I can understand the confusion.
Thanks, and I look forward to your sour salt answer.
Thank you for commenting on my recipe! The citric acid can be found at Walmart in the canning supplies. It is made by Ball and by Mrs. Wages. It contributes the signature “tang” flavor of the Sabra brand and also helps to prevent the hummus from oxidizing and turning brown. Thank you for the education on the origin of tahini. You are right about how close the Kosher and Asian sections are in the grocery store. I will correct my recipe!
I hope I answered all your questions and thank you for being so kind.
Hi Mary, I just made the hummus. It’s melding flavors in the fridge. Very nice texture! I added a pinch of cayenne pepper to give it some kick.
I think that next time I’ll use olive oil instead of canola oil. But I’ll definitely follow your technique! Thanks. I look forward to your upcoming recipes.
The first time I made the hummus I used olive oil. It was great but didn’t taste like the Sabra brand. I used vegetable oil in the recipe because the Sabra brand uses vegetable oil. Either way it is delicious!
PS. I clip a lot of your recipes. I hope to make that “Heavenly Chocolate Thing” someday, LOL!
You will love the “Heavenly Chocolate Thing!” It is definitely worth the effort!
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