The Best Hummus

Chris from Kansas's Note:

I created this recipe through modifications of other hummus recipes. It suits my family's taste just right and is healthier than others I have seen. My tip is to drain all the oil off the tahini when you first purchase it. We eat it with honey wheat pretzel rods.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 2 cloves garlic
• 1 (15 ounce) can garbanzo beans , drain and reserve liquid
• 2 tablespoons lemon juice
• 1 ½ tablespoons tahini
• ¾ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon paprika
• 2 tablespoons light sour cream

Directions:

1. Mince garlic in the bowl of a food processor.
2. Add 2 tblsp.
3. reserved liquid and remaining ingredients.
4. Process until smooth, adding additional reserved liquid as needed to reach desired consistency.

Reviews

[Clean Plate Club]

This was so much better than any other hummous recipe I've ever tried. Came out creamy and light... not grainy. The only changes I made was substituting low-fat yogurt for the sour cream and cutting down just a smidge on the cumin. I took 1/2 of the hummous and blended in some leftover roasted veggies (eggplant, peppers and onions). Thanks Chris.

[smwitwer]

This is a fabulous recipe. I love "Sabra" hummus and am still working to achieve the smooth texture of their hummus. Taste wise, this recipe is great. I made it w/ 3 cloves of garlic then added minced roasted red jalopeno to the center. So enjoyable & easy!

[MaNissen]

I was looking for a good hummus base recipe and this fit the bill. I modified it to fit our vegan diet by substituting tofu for the sour cream. I made the following changes: 3 tsp of minced garlic, 1/4 tsp. salt, 1/2 tsp. paprika, 2 tsp yeast flakes, 1 1/2 T tomato paste and about 8 leaves of fresh basil. Deliscious!