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Best Hummus

Best Hummus

  • Prep

  • Ready In


I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 27 kcal
  • 1%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet


  1. Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.
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Occasional Cooker

This is a very good base hummus recipe. It has a good texture and some flavor. Because I like lots of flavor, I would probably add additional garlic and maybe some cayenne, but that is just personal preference. You can't go wrong with this recipe and then you can tweak it with additional seasoning from there.


Whoa! Garlic overload! Obviously garlic cloves vary greatly in size and mine must have been particularly large. I used just one good-sized clove and now as I write this it's all I'm tasting. Thank goodness I made this well in advance of serving so that I had the opportunity to adjust - by making another full recipe omitting the garlic altogether and adding it to the original batch. (Now we're going to have "hummus overload!") Perhaps it might be better to just start out with "a teensy bit of garlic" instead of the rather vague "3 cloves garlic." Other than that this is a good, basic hummus, tho' for my taste it could use a touch of salt.

Angela C.

A simple recipe to follow that yields great results. From now on, I'm making my own hummus instead of buying it and spending more $$. Thanks for the recipe!