A simple hummus from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 65) by Steve Sando

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Notes about this recipe

  • westminstr on May 24, 2026

    I didn’t have lemon, subbed yogurt & a bit of sumac. I kind of riffed on the proportions but used the immersion blender as recommended. Never wouid have thought of this but the texture was amazing (light and fluffy). Used RG chickpeas, cooked in the IP for 55 minutes, they were perfect! I also liked using bean broth instead of ice water bc the hummus was warm.

  • QuinceHouse on February 15, 2026

    I loved how fluffy and light this was without oil in the hummus. The bean broth made it so smooth and the drizzle of olive oil on top was just a lovely bit of added flavor.

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