Better Hummus

Better Hummus

Store bought hummus is bland and expensive. This simple, no-fuss recipe makes a delicious hummus for a fraction of the price. It's important to get organic or high quality garbanzo beans and tahini as this makes the difference between good hummus and great hummus. I often double this recipe and keep the extra in the fridge as a kid (and adult) friendly snack.
  • Prep: 10 mins
  • Total: 10 mins
  • Serves 6
Better Hummus

Carbohydrate Counts

Carbs-per-gram ratio: 0.115

Serving Size 1/4 cup, 60g (about 7g carbs)

Carb calculations Weight Carbs
Organic garbanzo beans 15oz (42g)
Tahini 40g (4g)
Net Weight 400g (46g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 15oz / 15 ounces organic garbanzo beans (chickpeas), drained
  • 2 tablespoons water or liquid from canned garbanzo beans
  • 40g / 2 tablespoons tahini (sesame paste)
  • 2 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • 2 teaspoons coarse sea salt, or to taste
  • Place all ingredients in a food processor fitted with a steel blade. Cover and process until pureed.
  • Serve with pita chips, warm pitas, or veggies. Store remaining hummus in an airtight container in the fridge for up to 10 days.
From . ( Adapted from Gelles, Carol. 1,000 Vegetarian Recipes. (Wiley, 1996.) p. 57.
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