Ina Garten Hummus

Ina Garten hummus is a quick, lemony dip made with canned chickpeas, tahini and fresh garlic, ready in 10 minutes. This easy party appetizer fits game day, potluck and cookout spreads, and it works as a simple recipe for any weeknight snack or casual get-together.

Squeeze the lemons fresh and use all 6 tablespoons, because the bright, sharp lemon flavor is what makes this hummus taste like hers. Bottled juice leaves it tasting flat and a little artificial.

Ina Garten first made this hummus for her Barefoot Contessa shop, where she kept it very lemony with plenty of garlic and a kick of Tabasco. She likes to finish it with olive oil and toasted pine nuts, then serve it with pita bread and endive leaves (The Barefoot Contessa Cookbook, 1999).

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Hummus

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Course: AppetizerCuisine: American, Middle EasternDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

110

kcal

Everything goes into the food processor and blends into a coarse, creamy dip with a bold lemon and garlic bite. The chickpea liquid loosens it just enough, and it tastes best chilled or at room temperature.

Ingredients

• 2 cups canned chickpeas, drained, liquid reserved
  

• 1 1/2 teaspoons kosher salt
  

• 4 garlic cloves, minced
  

• 1/3 cup tahini (sesame paste)
  

• 6 tablespoons freshly squeezed lemon juice (2 lemons)
  

• 2 tablespoons water or liquid from the chickpeas
  

• 8 dashes Tabasco sauce
  

Directions

• Gather the ingredients: Drain 2 cups canned chickpeas and save the liquid from the can. Then squeeze 2 lemons for 6 tablespoons of juice and mince 4 garlic cloves.
• Add to the processor: Place the chickpeas, 1 1/2 teaspoons kosher salt, the garlic, 1/3 cup tahini and 6 tablespoons lemon juice in a food processor fitted with a steel blade. Then add 2 tablespoons water or reserved chickpea liquid and 8 dashes Tabasco sauce.
• Process until coarse: Process the mixture until the hummus is coarsely puréed. Stop there if you like a little texture, or keep going for a smoother dip.
• Taste and serve: Taste for seasoning and add more salt if it needs it. Serve the hummus chilled or at room temperature.

Tools for this recipe

• Cuisinart 14-cup food processor, Zulay metal lemon squeezer, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bottled lemon juice instead of fresh?

I wouldn't, because Ina Garten says there is no substitute for freshly squeezed juice. Bottled products taste artificial and flatten the flavor of the whole dip. Lemons at room temperature give more juice than cold ones, so leave them out on the counter first.

Where do I find tahini?

Look for it at most supermarkets, usually near the peanut butter or in the international aisle. Specialty food stores carry it too. Stir the jar well before measuring, since the oil separates and settles on top.

How long does homemade hummus keep?

It keeps for up to a week in the refrigerator, according to Ina Garten. Store it in a covered container so it doesn't pick up other fridge smells. Give it a stir and a fresh drizzle of olive oil before serving.

What should I serve with this hummus?

Ina Garten serves it as a dip for pita bread and endive leaves, with a drizzle of olive oil and toasted pine nuts on top. Cucumber slices, carrots and crackers work too. The endive leaves make an easy scoop that needs no plate.

What if I don't have a food processor?

A blender works if you stop and scrape down the sides a few times, and add a splash more chickpea liquid if it sticks. Without either, mash everything in a bowl with a potato masher. The dip will be chunkier, but the flavor stays just as good.