Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread.
*The key is the order you put the ingredients in the blender, put garlic and lemon and tahini in and blend it up good with the garbanzo beans. Watch it blend well. Then blended, add the remaining in any order.
What to buy: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted
Game plan: The hummus can be refrigerated in an airtight container for up to 1 week.
What you need.
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
- 1 medium garlic clove, peeled and smashed
- Juice of 1 medium lemon
- 1/4 cup roasted tahini *See homemade Tahini recipe.
- 1/4 cup water, plus more as needed
- 1 tablespoon extra-virgin olive oil, plus more to serve
- Sea Salt
Steps to make.
Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth. If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.