This recipe transforms the ordinary garbanzo beans into a delicious and healthy dip with a mixture of spices and fresh lemon juice. Hummus is very ethnic and exotic in its simplicity. It is great as a dip, satisfying as a snack and unbeatable as a sandwich spread. The texture is velvety smooth and the flavor is spicy with a hint of lemon. The secret is to process the warm cooked garbanzo beans with hot water into a smooth paste before adding the rest of the ingredients.
Hummus has always been a favorite snack and appetizer in our family. Everybody eats it in their own favorite way with their choice of spices, along with vegetable, fruit, or toasted bread. It can be prepared in advance at your convenience and stored in the refrigerator for 2-3 days; it can be served cold or at room temperature. If you have never tried warm hummus, you really should give it a try. Simply warm the amount that you need in the microwave in 10 second increments until it is just warm.; add a drizzle of olive oil, a sprinkle of cayenne pepper, or any of the other spices. So good!
I use home cooked garbanzo beans in my hummus recipe because I have made it with the canned garbanzo beans before, and the stark difference in taste is really worth the extra step.
Using warm garbanzo beans, hot water and fresh lemon juice makes this hummus creamy and amazing
Process until very smooth
Add the rest of the ingredients except for the olive oil and process to blend well
Add the olive oil and process until smooth and creamy.
- 16 ounces home-cooked garbanzo beans or one can of garbanzo beans, drained and rinsed
- 1 TBSP water
- 1 clove garlic peeled, chopped into 2-3 pieces
- ½ cup hot water
- ½ cup fresh lemon juice
- 2 TBSP Tahini paste (ground sesame seeds)
- ½ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp ground cayenne pepper
- Dash of freshly cracked black pepper
- ⅛ cup olive oil
- CHOICE OF GARNISH:
- Olive oil
- Olives
- Sumac
- Cayenne powder
- Finely chopped fresh parsley
- Add home-cooked garbanzo beans or canned beans and one TBSP of water to a small saucepan and heat over low for 10-15 minutes until it is heated through.
- Add the warm garbanzo beans, chopped garlic and hot water to the food processor, process about 2 minutes, or until uniformly smooth.
- Add ½ cup fresh lemon juice and process for about 1 more minute.
- Scrape the sides down and add the Tahini, ground cumin, salt, cayenne pepper, and freshly cracked black pepper. Process for another minute.
- With the food processor running, drizzle ⅛ cup olive oil through the feed chute and process for 2-3 minutes until creamy and smooth.
- Serve right away or refrigerate up to 2-3 days. Serve it cold or at room temperature.
- For warm hummus, microwave it in 10 second increments.
- When ready to serve, add all or some of the following garnish options: Light drizzle of olive oil, Kalamata olives, sumac, ground cayenne pepper, finely chopped fresh parsley or dried parsley flakes.
- Serve with slices of vegetables, fruits, toasted pieces of lavash (Persian flat bread), wedges of pita bread, or slices of crusty French baguette.
easy and delicious Homa jan! and as always beautiful photos. I never added Tahini Paste to hummus. Now I’m impatient to try it and see how it turns out.
Thank you Marzie jan! Glad to hear that you’re going to give tahini a try, let me know what you think.
This is SUPERB!
Dear Renee, I’m so glad you like it.
Thank you so much for this recipe! This is the first time I have made homemade hummus and my daughter and I absolutely love it! It is especially good warmed. This recipe is sure to become a favorite in our family.
Dear Dawn, I’m very happy that you enjoyed my recipe and that you liked it warm, my favorite 🙂 Thank you for the lovely comment. Have a wonderful Sunday!
Love your recipe. Will be my go to hummus recipe. The order of adding ingredients is very interesting and produces a lovely tasty hummus.
Thank you
It is wonderful to hear that Leon! Thank you so much for writing to me. Please keep in touch and have a great day 🙂
So happy to have found a hummus recipe that doesn’t have dairy. I will be making your recipes a staple in my household.
Delia; thank you for the kind words and hope you will enjoy this recipe and many others on this site! Please keep in touch and write to me about your cooking adventures 🙂
This is a wonderful recipe!
Thank you Emi; so glad you liked it!
My new favorite hummus recipe! I’ve already made it twice in two weeks. Thank you!
Thank you Susie; so glad you’re enjoying this recipe 🙂 Have a great weekend!
Dear Persian Mama! Happy New Year!
Thanks for possibility to enjoy the dishes from Your blog. During the last week of last year, I was making Persian dinners twice – for my husband’s anniversary and for the New Year’s consent. Most of the dishes were from Your blog. Absolute success:)
This time I tried your humus recipe instead of the recipe I used for many years (humus was the first dish from the Middle East which I tried). This humus was more sour, but still very delicious. Family judgement: ,,very good’’ 🙂 Thanks.
Wish You healthy, happy, creative, successful New Year!
Happy New Year to you dear Asta. I’m really happy that you’ve included my recipes in your holiday celebrations. Please give my regards to your lovely family 🙂
Awesome recipe!!
Glad you like it Sheila 🙂
Impossible to resist.THANK YOU!
A perfect recipe, I’ve made with soaked and then cooked beans. After cooking quickly immersed in cold water, to remove all skins, took me 5 min, maybe even less. Smooth as silk, full of flavour. Important to use freshly grind spices, and good olive oil. Last year harvest oil, added bitterness.
Anna, I’m so glad that you’ve enjoyed this recipe. We love it here and it is a regular healthy snack from the fridge! I absolutely love home cooked chickpeas and always recommend it to everyone! But I have to admit I have never removed the skin; maybe one of these days 😉 Have a lovely weekend and do keep in touch!!