Ingredients 
This 5-Ingredient Easy Garlic Hummus is made with garbanzo beans, garlic, lemon juice, oil, and tahini. Also check: tahini yogurt dressing.
Hummus, that creamy dip that hails from the Middle East, has a reputation as a clean, healthy food. It deserves it. All the main ingredients are super foods in their own right. It's got chickpeas, sesame paste (tahini), garlic, and olive oil in most traditional versions. Further reading: peanut butter cookie.
Hummus is like a creamy paste that's oozing with rich umami flavors. The dip has a melt-in-your-mouth consistency that tastes rich and garlicky. While it tastes like nothing else in the world, its texture resembles that of mayonnaise and other creamy spreads.
Hummus is a popular Middle Eastern dip and spread that is packed with vitamins and minerals. Research has linked hummus and its ingredients to a variety of impressive health benefits, including helping fight inflammation, improving blood sugar control, better digestive health, lower heart disease risk and weight loss. Also check: couscous tabbouleh.
There's simply no such thing as hummus without garlic. 6. Using various spices, but not the basic traditional ones, such as cumin. Garlic, lemon, cumin, salt – and preferably parsley and olive oil on top; that's the basic combination which give the traditional flavor.
Hummus nutritionWhile it's a decent amount to get you toward that daily fiber goal, it won't wreck your digestive system. It's all about moderation. Individual food sensitivities aside, chickpeas and hummus are perfectly safe to consume as long as they don't make up your entire meal.
#5: Need a boost of fiber? Try hummus and veggies. One of the unfortunate side effects of pregnancy can be constipation. Along with drinking enough fluid, getting good sources of fiber like vegetables can keep you regular.
Made from fiber-full chickpeas, hummus can help to lower your cholesterol while providing a boost of protein and healthy fats. One serving of dip with a cup of celery sticks is about 232 calories.
"Hummus is made from chickpeas," Hanks explains, "which are a legume. These can be hard to digest for many people, and induce GI inflammation." The surest signs of GI inflammation are bloating, intestinal gas, acid reflux, and abdominal pain.
Sabra is riddled with, you guessed it, artificial ingredients. It's also high in sodium (130mg) and high in fat (5g). The 4g of carbs and 2g of protein are what almost saves this hummus from being #1 on the list of the unhealthiest hummus brands.
The best way to tell is to simply smell it. Hummus that has gone bad smells sour, and it also tastes sour. Hummus that is fresh shouldn't have a real scent unless it has been seasoned with something strong like garlic or lemon.
Hummus is fairly high in sodium, and some commercial formulas may be quite high in sodium. Sodium is a vital nutrient, but high sodium intake correlates with a higher risk of high blood pressure. Over time, this can increase the risk of developing heart disease.
Why You Should Never Buy Hummus AgainOr lunch, or breakfast, or snacks. And it's actually quite healthy, packed with vegetable protein and dietary fiber. But to make it feel like a real meal, and not a sad excuse for dinner, a little bit of extra effort (but not too much) is required.
A healthy portion size of hummus is around 2-4 tbsp a day, but this must be considered alongside the rest of your diet. For example, if you were having a hummus as a snack then 2 tbsp should be ample, but if it was being used with lunch then you can stretch to 4 tbsp.
A: Since hummus is either made of mashed beans or chickpeas, you can add more of the mashed ingredient to dilute the taste of garlic in the mixture. And since lemon juice is also one of the ingredients in this dip, you can also add more freshly squeezed lemon to lessen the sting of garlic.
Add some aromatic herbsFresh herbs like cilantro, parsley, and basil can help to counteract the flavor of excess garlic; however, you will want to use them in moderation. Too much can make a dish bitter. Add your herbs in small amounts and taste after each addition.
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