Hummus is a delicious and nutritious dip that has been enjoyed for centuries in the Middle East and has now become a popular snack and appetizer all over the world. Made from chickpeas, tahini, olive oil, lemon juice, and garlic, hummus is a versatile dip that can be enjoyed with pita bread, crackers, vegetables, or used as a spread in sandwiches or wraps. In this post, we will explore the history, health benefits, and different variations of hummus.
If you like Ina recipes try Ina Garten's Perfect Roast Chicken, Garlic Roasted Potatoes, or Linguini with Shrimp Scampi.
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Ingredients Needed
- Garlic cloves - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Canned chickpeas, drained, liquid reserved - Chickpeas, also known as garbanzo beans, are a type of legume that are high in protein, fiber, and other essential nutrients
- Kosher salt
- Tahini (sesame paste) - is a paste made from ground sesame seeds and is a popular ingredient in many Middle Eastern and Mediterranean dishes. It has a nutty flavor and a creamy texture and is often used as a condiment, dip or sauce.
- Freshly squeezed lemon juice (2 lemons) - This adds a nice burst of citrus flavor to the marinade to help enhance the choice of protein. Use freshly squeezed over bottled juice.
- 2 tablespoons water or liquid from the chickpeas
- Hot dashes hot sauce
- See the recipe card below for a full list of ingredients and measurements.
How to Make Hummus
Step 1: Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. (This step is optional if you are using pre minced garlic.
Step 2: Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Tips for the Best Hummus
For the smoothest and most flavorful hummus, using high-quality, canned chickpeas is a good start.
Use a good blender! When blending, start with the tahini and lemon juice to get them emulsified before adding the other ingredients. This can help in achieving a perfectly smooth and creamy consistency. A high-powered blender or food processor works best for this.
Hummus Toppings! Don't be afraid to get creative with flavors and toppings. Classic hummus is a fantastic base for adding other ingredients like roasted garlic, red peppers, or caramelized onions.
How to Store Hummus
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
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Ina Garten's Hummus
- Prep Time: 10 min
- Total Time: 10 min
- Yield: 2 ¾ cup 1x
- Category: Side
- Method: Food Processor
- Cuisine: Greek
Description
ina garten's hummus recipe
Ingredients
- 4 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved
- 1 ½ teaspoons kosher salt
- ⅓ cup tahini (sesame paste)
- 6 tablespoons freshly squeezed lemon juice (2 lemons)
- 2 tablespoons water or liquid from the chickpeas
- 8 dashes hot sauce
Instructions
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Notes
myWW: blue: 3; green: 5; purple: 3
Nutrition
- Serving Size: 1
- Calories: 144.8
- Sodium: 219mg
- Fat: 5.6 g
- Carbohydrates: 19.5 g
- Fiber: 4.1 g
- Cholesterol: 5.4 g
Mercedes alvarez desde venezuela - Valencia says
me encanta su programa muy profesional, mil bediciones
Dixie Mack says
I love Ina. Can't wait to make this recipe this weekend. And it is WW friendly.
Reed says
Always have relied on Ina and this recipe Is no exception - The Best!!
Cindy says
I knew Ina wouldn’t let me down. This is much better than the other recipe I used. Great!
Eric says
Wonderful recipe.