Florida Native's Hummus Recipe

Name: Florida Native's Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans garbanzo beans, drained and rinsed, reserving liquid; 12 lemon, juice of (or more, to taste); 1 tablespoon toasted sesame oil (high quality); 3 tablespoons extra-virgin olive oil (first cold pressed); 2 large garlic cloves or 4 small garlic cloves, pressed; 2 -3 tablespoons plain Greek yogurt (2% milk fat); ½ teaspoon dried parsley; ¼ teaspoon ground cumin, to taste (or more); ¼ teaspoon fresh ground pepper (I used a mixed peppercorn brand); ¼ teaspoon sea salt; 14-½ teaspoon smoked paprika; paprika (regular); parsley; olive oil

Servings: persons

2 (15 ounce) cans garbanzo beans, drained and rinsed, reserving liquid
12 lemon, juice of (or more, to taste)
1 tablespoon toasted sesame oil (high quality)
3 tablespoons extra-virgin olive oil (first cold pressed)
2 large garlic cloves or 4 small garlic cloves, pressed
2 -3 tablespoons plain Greek yogurt (2% milk fat)
½ teaspoon dried parsley
¼ teaspoon ground cumin, to taste (or more)
¼ teaspoon fresh ground pepper (I used a mixed peppercorn brand)
¼ teaspoon sea salt
14-½ teaspoon smoked paprika
paprika (regular)
parsley
olive oil

1
Drain beans, reserving liquid and rinse well (this removes excess sodium).
2
In a blender or food processor add lemon juice, olive oil, sesame oil, garlic, yogurt and spices.
3
Add beans.
4
Blend or process until smooth.
5
If necessary, add 4-6 tablespoons of the reserved liquid or 4-6 tablespoons fresh water, whatever you prefer, to make a smooth consistency.
6
Place hummus in a glass container, sprinkle with additional parsley and paprika for color and drizzle a small amount of olive oil on top.
7
Cover and chill before serving.
8
Serving suggestions:
9
Serve with pita chips, or flatbread triangles (flatbreads lightly sprayed with olive oil and baked until warm, then sliced into triangles.)
10
Also good served with fresh vegetable crudites or as part of a Mediterranean platter, with feta cheese, kalamata olives, pepperoncini and chopped tomatoes and cucumbers.

1395

kcal

Calories

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (15 ounce) cans garbanzo beans, drained and rinsed, reserving liquid, 12 lemon, juice of (or more, to taste), 1 tablespoon toasted sesame oil (high quality), 3 tablespoons extra-virgin olive oil (first cold pressed), and more.

Yes, Florida Native's Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Florida Native's Hummus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions