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Pioneer Woman’s Classic Hummus

by on July 25, 2009 in Appetizers, Cold Dips July 25, 2009 AppetizersCold Dips
See post on Ree | The Pioneer Woman’s site!
3.00 Mitt(s) 2 Rating(s)2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5

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Level: Easy

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Description

I am positively in love with Hummus, a classic Middle Eastern puree of chickpeas and sesame paste, and for me it’s one of those foods that never tastes as good as it does when you make it yourself.

Ingredients

  • 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
  • ⅓ cups Plus 1 Tablespoon Tahini
  • 3 cloves Garlic, Chopped, Or More To Taste
  • ½ whole Lemon, Juiced
  • ½ teaspoons Ground Cumin, Or More To Taste
  • Salt To Taste
  • Fresh Basil Or Italian Parsley
  • 3 Tablespoons To 5 Tablespoons Cold Water
  • 1 Tablespoon Olive Oil

Preparation

Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.

Pulse until mixture becomes somewhat smooth and combined, but do not over mix.

Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

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2 Reviews

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scubacindi on 10.10.2011

Sorry Ree! Usually I think all of Ree’s recipes are gold – but I did not like this hummus at all. There was no flavor at all. I even tried increasing the lemon, garlic, and cumin. I think it was the lack of tahini – such a small amount for 3 cans of beans. I would have added more tahini, but I only had the exact amount the recipe called for.

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J on 12.17.2010

Very good. Got lots of compliments. Next time I would halve the recipe as it made a ton… and I ended up using my food processor instead of blender as the motor in my blender didn’t seem powerful enough to keep up.

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