- 2 cloves garlic
- 2 teaspoons salt
- 2 lemon (juice of)
- 3 1/2 cups chickpeas (Freshly Cooked, Recipe Follows)
- 1/2 cup tahini
- 1/4 teaspoon cumin
- 1 cup olive oil
PER SERVING *
|Calories440Calories from Fat320|
|% DAILY VALUE*|
|Calories from Fat320|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
David L. 19 days ago
just delicious.... no more store hummus for me
Alice S. 12 Apr
Wonderful flavor. You’ll want to make this one. My family absolutely loved it. It’s creamy, and your taste buds can’t get enough. Thank you for this one.
Devi B. 27 May 2017
Great! Super flavorful .
Klara K. 10 May 2017
Great! I also reduced the amount of oil (I used 1/2 cup oil and 1/4 cup water) and instead of fresh chickpeas I used canned ones but they are really good quality so I don't bother cooking fresh. Yummy!
Denise Z. 19 Jan 2017
I think a cup of oil is way too much and would probably upset your stomach. I made this for years at least once month If it needed thinning out a little of the chickpea water worked well
Sherri T. 1 Jan 2017
I have made this recipe several times and it always turns out great! The only thing I have done differently is to cook my garbanzo beans in the pressure cooker instead of the slow cooker. Delicious!
Kirstie S. 28 Aug 2016
Yummy. I used canned beans as I didn't read well enough to see I needed to make my own. I made sure to get most of the skins off the beans to ensure smooth hummus
Morgan G. 4 Apr 2016
Great! Made in a blender and was super smooth. Flavor a little too strong for me. Got an upset stomach from it! Not sure what the cause is as other hummus doesn't do that.