I’ll never forget the first time I tasted hummus. It was my freshman year of college, I was 17 and living in DC. It was at a bar near campus called Mr. Henry’s, which – in addition to serving hummus – also supplied liquor to the mostly underage clientele and was for some reason decorated like a Victorian brothel. I loved the place. They used to serve their hummus spread across a large circular platter, topped with a small pool of olive oil and dusting of paprika. I can’t say it was the best hummus I’ve ever eaten, but it’s certainly the most memorable. This recipe makes a light, low sodium hummus, with a nice garlic flavor and slight citrusy tang. It’s perfect with fresh veggies and low sodium pita, and also makes a fantastic filling for vegetarian wrap sandwiches. Drizzle a little extra olive oil over top when serving, if desired.

Yields about 2 cups.

SODIUM CONTENT: 48.8 mg per cup


1 15-oz. can no-salt-added garbanzo beans (chickpeas), rinsed well
2 T. olive oil
3 T. sesame tahini
3 T. freshly squeezed lemon juice
1 T. coarsely chopped garlic (about 3 cloves)


Place all ingredients into a food processor and puree until smooth. Serve at room temperature. Store leftovers in an airtight container and refrigerate. Hummus will stiffen as it cools, so bring back to room temp before serving. Garnish with a dash of ground paprika, freshly chopped parsley and additional olive oil if desired.

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7 Responses to Hummus

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  3. Jolly Trolly says:

    I have been researching low sodium hummus and this sounds delicious. Do you offer the other nutritional info, as well?
    Also, have you published another blog since the TJ’s cookies? I have received nothing since then.

    • Christy says:

      Hey Jolly! I can update this with nutritional information – this post was written FIVE YEARS AGO if you can believe it, shortly after I started The Daily Dish! Wow.

      I’ve just finished installing a new subscription service for the site – which is likely why you hadn’t rec’d any new posts. Readership has grown so enormously Google was flagging my posts as spam and failing to send them to the majority of subscribers. This new system should have the problem rectified. Let me know if you still aren’t seeing new posts, k? THX!

  4. Liv says:

    Hi! thank you for this amazing website and the recipies..I was recently diagnozed with Menier’s, it s my first year in London doing my MA.. I m a very bad cook and I can’t eat out cz everything has salt in it!! Anyway, I tried to make Hummus but I read that the Sesame Tahini contains salt. Do you recomend any brand for tahini with no salt? Please reply. Thanks

    • Christy says:

      Hi Liv! I don’t use a specific brand of tahini, just whatever is in our local store at the time. Just check the nutritional label and make sure there’s no salt added. I’ve not had a problem finding it plain, as is. As long as the sodium is well below 140 mg per serving (considered “low sodium”) you should be fine. Hope this helps!

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