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Sabra Classic  Hummus Recipe
Sabra Classic Hummus
By Todd Wilbur

Recipe Type: Dip
Calories: 80
Cook Time: 15 minutes
Recipe Rating: 4.4 (12 reviews)
 
Every brand of hummus I've tried over the years has been just average in taste and texture, until I discovered Sabra. Now this ultra-smooth hummus - which has been rated number one in a blind taste test, according to Sabras Web site - 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 Sabras 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 even 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 tang 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.

one 16-ounce can garbanzo beans (chickpeas), strained
1/2 cup liquid from garbanzo beans
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Hummus
Michelle  
Submitted on: 04/07/14
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.
Very good
aburtch  
Submitted on: 10/07/13
I was very skeptical that you could make a hummus at home that tasted like Sabra, which I consider the best store brand. Usually things are so processed and have so many artificial flavors and preservatives they are hard to replicate. However, I'm happy to say that I was wrong. This recipe was not only delicious, it really did taste almost exactly like the Sabra brand. I even did a side-by-side taste test and while it wasn't exact, it was incredibly close.
Not Sabra
Mary  
Submitted on: 10/30/11
Mine needed much more lemon. This tasted nothing like Sabra, but was still good.
7107islands  
Submitted on: 07/13/11
Very close to sabra except I did not have the citric acid the recipe called for....I am happy with this recipe.....from this you can add other ingredients to tweak it.
Jeff Gehrig  
Submitted on: 04/29/11
Nicer with dried chick peas instead of canned, they need to be soaked overnight though. Also better with freshly squeezed lemon juice (juice of 2 lemons) and olive oil is the correct oil to use. It's also usually sprinkled with Paprika and drizzled with olive oil, garnished with a few sliced Kalamata olives.
kdelmul  
Submitted on: 05/13/10
This is fantastic. I used white beans instead of garbanzos so it's a little thin but the flavor is wonderful! No more store bought hummus for me.
almost there  
Submitted on: 10/15/08
This was very good. I don't know about the recommendation to use True Lemon, however as this contains sweetener. I ended up using Fruit Fresh which is a mixture of ascorbic and citric acids as I could not find a pure citric in the grocery store and didn't want to wait. The flavor was very good but the Tahnini was a bit on the strong side. might be the brand or maybe I used too much (potent stuff). Mixed with chopped pickled jalapenos and it was almost as good as the real Sabra Jalapeno Hummus...I didn't have a problem with separation (I mixed the oil in slowly) but then again the real product has a problem with separation...
Mike  
Submitted on: 06/01/08
I have worked in many restaurants over the years and hummus has been a staple in many of them. I think this recipe seems pretty good, although I would suggest not adding all the ingredients together. Adding the oil in all at once will increase your chances of separation later. Instead add all the ingredients minus the oil. Start the processor blending for the 4 mins and add the oil as slow as possible. A small stream of oil, even dripping slow will get the best results and keep the longest for storing. Blending the ingredients all together will more than likely cause the oil to separate and pool in spots before serving. And hummus that separates tends to look nasty. Changing the flavor is also key in having a top rated hummus. Roasted garlic makes an amazing addition as does Roasted red pepper. Hummus is pretty open to change so be creative. Last suggestion, don't use chips! This isn't your Mamas French onion dip we're talking about, this is Hummus, a Mediterranean hand food. Chips are loaded with salt and other flavors that will just take away from the overall taste you've worked to achieve. If you're going for authentic then try a flat bread like pitas. Cut the pitas into pie shape wedges if you prefer. This makes for easy serving. Toast the pita first, this makes for a crisp chip-like tool to shovel the hummus into your head. Yummy!
maliengus  
Submitted on: 06/01/08
Now run to Costco and get a big bag of Stacy's Naked (Sea Salt only) pita chips to go with it and you're set.
bakerina  
Submitted on: 05/31/08
I really liked this recipe. I actually found the citric acid in the Koolaid aisle of the grocery store. It's under the name of True Lemon and can be found as a box of Sweet N Low-sized packets or as a 2.85 oz shaker. Great low-cal 4pm snack using red pepper slices.
ChefGery  
Submitted on: 05/27/08
I usually buy "MEZA"Humus...not anymore after trying this recipe! It's the best by far and I love Hummus. Believe me, try it and get more BAM for your buck!
chefette_joy  
Submitted on: 05/27/08
I saw this recipe and had to run to the store to get the ingredients. I made it just like it says and...YEP It is the bomb...I ate about half the dip by myself...yummy!