Publisher Photo
Publisher Photo
Hummus is a Middle Eastern spread made from seasoned mashed chickpeas. Served with pita wedges, this version from our Test Kitchen home economists is a simple satisfying snack.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/4 cup packed fresh parsley sprigs
  • 2 tablespoons chopped onion
  • 1 garlic clove
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 2 tablespoons sesame seeds, ground
  • 2 tablespoons cider vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons lime juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground cumin, ginger, coriander and paprika
  • Pita bread, cut into wedges

Directions

In a food processor or blender, combine the parsley, onion and garlic; cover and process until smooth. Add the chickpeas, sesame seeds, vinegar, soy sauce, lime juice, honey, mustard and seasonings; cover and process until smooth. Serve with pita bread. Yield: 1-1/2 cups.
Originally published as Spicy Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p35

Nutritional Facts

1/4 cup: 89 calories, 3g fat (0 saturated fat), 0 cholesterol, 316mg sodium, 14g carbohydrate (3g sugars, 3g fiber), 4g protein.

  • 1/4 cup packed fresh parsley sprigs
  • 2 tablespoons chopped onion
  • 1 garlic clove
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 2 tablespoons sesame seeds, ground
  • 2 tablespoons cider vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons lime juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground cumin, ginger, coriander and paprika
  • Pita bread, cut into wedges
  1. In a food processor or blender, combine the parsley, onion and garlic; cover and process until smooth. Add the chickpeas, sesame seeds, vinegar, soy sauce, lime juice, honey, mustard and seasonings; cover and process until smooth. Serve with pita bread. Yield: 1-1/2 cups.
Originally published as Spicy Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p35

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Reviews forSpicy Hummus

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AshleyPattysCookin User ID: 7211695 85189
Reviewed Apr. 3, 2013

"AMAZEBALLS! AND I ADDED SPICY SAUCE AKA,,, FRANKS RED HOT"

MY REVIEW
MRM44 User ID: 3442363 120697
Reviewed Jan. 17, 2012

"I like to use two cans of Garbonzo beans. . ."

MY REVIEW
SarahJMcD User ID: 5637915 66906
Reviewed Feb. 15, 2011

"I liked the flavor of this hummus, but I substituted tahini for the sesame seeds, and seasoned rice vinegar for the cider vinegar. I had to add a bit more liquid to get it to blend in my blender."

MY REVIEW
keverwann User ID: 1807985 138006
Reviewed Apr. 22, 2008

"This is not authentic hummus! The consistency is all wrong; the sesame seeds need to go and it needs 1/4 cup or more of vegetable or olive oil. Do not use a blender; it does not do anything on this combination of ingredients except stall."

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