Servings: six to eight.
This makes a wonderful dip for vegetables and, of course, pita bread. If you cook your own chickpeas, make sure they’re very tender.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is my go to recipe for hummus. It's great with canned chickpeas but even better with homemade. I find homemade a little easier to digest. If I forget to save the cooking water I thin it with a little unflavored yogurt.
This makes wonderful Hummus--don't be skimpy with the olive oil.
This is an excellent recipe. I always make the hummus from scratch and it turns out great. I like to increase the garlic added at times depending on my mood.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.