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Hummus IV

Hummus IV

  • Prep

  • Ready In


A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 40 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet


  1. Place garbanzo beans in a food processor and blend into a spreadable paste. Mix in lemon juice, garlic, tahini and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick.
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Very easy. I bit too much garlic for my taste. Perhaps 3 is enough. Also, I used the liquid from the beans to smooth out the spread instead of more lemon juice. I also top with parsley and paprika.


Very good! I am picky about my hummus, and this is finally one I LOVE. I added a few dashes of hot sauce for kick, and some reserved bean juice. But it was just adding to the perfection of the recipe!


OMG! Who would've thought a little can of garbanzo beans could transform into something so delicous! It doesn't get easier or much simpler than this! I cut the recipe in half and put everything into a mini food processor, used a little sesame oil as I didn't have any tahini and just back just a bit on garlic. I also added in the reserved bean liquid as needed along with just a splash of lemon juice vs. the whole amount. I served it topped with a bit of paprika and surrounded by homemade pita chips - YUM!