Classic Hummus Recipe
Classic Hummus Recipe photo by Taste of Home

Classic Hummus Recipe

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We love hummus, and this version is really amazing, and if you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack.
TOTAL TIME: Prep: 20 min. + soaking Cook: 25 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + soaking Cook: 25 min. + chilling
MAKES: 10 servings

Ingredients

  • 1 cup dried garbanzo beans
  • 1 medium onion, quartered
  • 1 bay leaf
  • 4 cups water
  • 1/4 cup minced fresh parsley
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 4 to 6 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • Assorted fresh vegetables

Nutritional Facts

1/4 cup (calculated without vegetables) equals 139 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 190 mg sodium, 14 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Directions

  1. Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Cover and let stand overnight.
  2. Drain and rinse beans, discarding liquid. Transfer beans to a pressure cooker; add the onion, bay leaf and 4 cups water.
  3. Close cover securely according to manufacturer’s directions. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure regulator should maintain a slow, steady rocking motion or release of steam; adjust heat if needed.)
  4. Remove from the heat; allow pressure to drop on its own. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Drain bean mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf.
  5. Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency.
  6. Cover and refrigerate for at least 1 hour. Serve with vegetables. Yield: 2-1/2 cups.
Originally published as Classic Hummus in Country Woman April/May 2011, p26

Nutritional Facts

1/4 cup (calculated without vegetables) equals 139 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 190 mg sodium, 14 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Reviews for Classic Hummus

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MY REVIEW
Reviewed Aug. 26, 2013

I left out the cumin, bay leaf and cayenne and added drained, roasted red peppers. It's nice to be able to add ingredients from your favorite store-bought hummus.

MY REVIEW
AID
Reviewed May. 31, 2011

This is the best hummus recipe I have used so far. I did make a few changes to it, but the basics of it turned out fabulous!!

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