Yield:Yields about 3 cups.

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping.

Ingredients

1/3 cup plus 1 Tbs extra-virgin olive oil
4个大丁香大蒜，切成薄片
2 tsp. ground cumin
2 15-1/2-oz. cans chickpeas, drained and rinsed
3 Tbs. tahini
3 Tbs. fresh lemon juice; more to taste
1 Tbs. soy sauce
1/2 tsp. kosher salt; more as needed

Nutritional Sample Size per 1/4 cup serving
Calories (kcal) : 180
Fat Calories (kcal): 90
脂肪（g）：10
Saturated Fat (g): 1
多不饱和脂肪（G）：2
Monounsaturated Fat (g): 6
Cholesterol (mg): 0
Sodium (mg): 270
碳水化合物（G）：18
Fiber (g): 3
Protein (g): 4

Preparation

将1/3杯油与大蒜和小茴香混合在一个小锅中。将中等热量放在中低火上，直到大蒜变软，从您可以迅速听到大蒜冒泡的时候约3分钟。不要让大蒜褐色。取下锅，使其完全冷却。
Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.

Make Ahead Tips

The hummus will keep for about a week in the refrigerator.

（16个评分） Read Reviews

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Reviews

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评论（15个评论）

LVermandel| 01/02/2022

Best hummus recipe I have found; perfect as written. Quick, easy and superior to anything you get at the grocery store.
Kwilliams2| 04/18/2021

This has been my favorite hummus for years. And I’ve made them all!! I think it is the softened garlic and unlike another reviewer here, I love the umami aspect that soy sauce brings. Absolutely the best.
Mall0mar| 07/10/2020

这是一个守门员！醇厚的大蒜确实有所作为，并增加了深度。我使用了低钠鹰嘴豆，然后在末端加了足够的盐。我们用辛辣的羊肉汉堡（Burgers）搭配了这一点，并将其铺在面包上，以及碎的羊乳酪和腌制的洋葱。食谱可以产生3杯，这真是太好了 - 我们给了一些在门口留下一袋新鲜玉米的邻居。在这个大流行期间分享很有趣，也可以向前付款。