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Sabra Classic Hummus

By Todd Wilbur


Score: 4.46. Votes: 13
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Every brand of hummus I've tried over the years has been just so-so in taste and texture, until I discovered Sabra. Now this ultra-smooth hummus—which has been rated number one in a blind taste test—is the only hummus in my fridge, unless I've made this clone. Hummus is an awesome snack as a dip for vegetables or pita chips, since it's rich in protein, soluble fiber, potassium, and Vitamin E. The secret to duplicating Sabra's smooth and creamy quality is to let your food processor work the stuff over for a solid 10 minutes. Also, don't use all of the liquid from the can of garbanzo beans or the hummus will end up too runny. Strain off the liquid first, then measure only 1/2 cup back into the food processor. Sabra uses canola and/or soybean oil, but you may think olive oil tastes better. Look for a jar of sesame tahini in the aisle where all the international foods are parked, and while you're there find the citric acid, which may also go by the name "sour salt." The clone below will not have the proper acidic bite without this secret ingredient, and citric acid also works as a preservative to help the leftover hummus stay fresh and tasty.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • One 16-ounce can garbanzo beans (chickpeas), strained
  • 1/2 cup liquid from garbanzo beans
  • ...

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Average rating:

Score: 4.46. Votes: 13
Rating of votes (13)
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NeicyBee
Nov 27, 2014, 23:00

This is a fantastic recipe! Best homemade Hummus I have ever made. I had the citric acid that I bought with some canning supplies and I think this really made the difference.

Michelle
Apr 7, 2014, 22:00

Will you please tell Mr. Wilbur that his Sabra mock hummus is better than the one from the store. I make it so much I have the recipe memorized. It's quick and easy. Unfortunately, if I'm not careful, I will sit down and eat the entire thing! I double up when I take it to events.