Hummus Recipe Card

A bowl with hummus and za'atar with a wooden spoon.

Here is a "mostly" traditional recipe for hummus with tahini and garlic. You can whip this up quickly for a delicious and healthy appetizer. I like a little cumin in mine also. My Jordanian chef friend suggests adding yogurt for a smoother texture.

5 from 11 votes

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Course: Appetizer

Cuisine: Middle Eastern

Keyword: authentic, food history, garbanzo, greek yogurt, healthy, Levantine, zatar

Prep Time: 15

Blending Time: 5

Total Time: 20

Servings: servings

Calories: 212.22kcal

Author: Analida Braeger

Ingredients

15.5 oz garbanzo 1 can, drained and rinsed
¼ tsp cumin
2 Tbsp tahini
¼ tsp black pepper fresh cracked
1 clove garlic
6 oz plain yogurt Greek yogurt is fine too or vegan yogurt
¼ cup lemon juice fresh squeeze - juice 1 lemon
2-3 Tbsp extra virgin olive oil for drizzling on top
1 tsp za'atar for sprinkling on top

Instructions

Rinse garbanzo beans and place in food processor for a slightly textured hummus. For smoother type hummus see the notes below.
Add the cumin, tahini, black pepper and garlic clove to the food processor.
Add ½ of the Greek yogurt and ½ of the lemon juice and start blending on high in the food processor. The hummus should "flow" as it gets smooth. Add more Greek yogurt and lemon juice until you reach the desired consistency. Scrape down the sides of the food processor bowl while gradually adding more Greek yogurt and lemon juice.
Place in serving dish and drizzle olive oil on top with za'atar.
Serve with toasted pita wedges

Notes

Steps for a smooth restaurant style hummus:

Place the garbanzo beans in a bowl and add 1.5 tsp baking soda then stir to combine.
Once coated, pour into a sauce pan on medium heat and stir until they are hot.
Pour the hot garbanzo beans into a bowl of cold water and vigorously rub them between your palms to remove the skins.
Pour off the skins and add more water. The skins will float off the top as you pour.
Add more water and rub the beans with your hands two or three more times, pouring off the skins each time until all have been removed.
Rinse and drain the beans then follow the steps above to blend.

Tips and frequently asked questions:

Refrigerate any unused portion and try use up your hummus in 3-4 days.
I never freeze mine as that would ruin the consistency.
Can I add other flavors to the hummus?
Sure, you can swap out some of the moist ingredients for others so reduce the yogurt but add some roasted red peppers or avocado. The key is to watch the consistency while blending. You can also experiment with spices. Sometimes I like to add a little Spanish smoked paprika to mine.
Can I use dried garbanzo beans?
Yes, you will need to soak them overnight in a large bowl. Be sure they are covered with 3 inches of water as they expand. Drain them the following day and bring them to a boil in a large pot of water. Boil for 5 minutes and then turn down to low and simmer for about 1 hour. When they are soft and not dry in the middle they are done.
Can I make this in my high speed blender?
Yes, but you may need to slowly drizzle some extra virgin olive oil in while blending to get the hummus to "flow" and get really smooth.

Nutrition