Basic Hummus Recipe
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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.
What to buy: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds.
Game plan: The hummus can be refrigerated in an airtight container for up to 1 week.
To see this recipe with illustrated steps, check out The Basics: How to Make Hummus.
INGREDIENTS
- 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
- 1/4 cup water, plus more as needed
- 1 tablespoon extra-virgin olive oil, plus more to serve
- Salt
INSTRUCTIONS
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.
the amounts for real Persian restaurant style hummus are for each drained 15 oz can garbanzo beans (MidEast brand is the best, Trader Joe's is the absolute worst)
1/4 C lemon juice
1/4 C water
1/2 C tahini
garlic clove(s)
salt
Blend in a blender instead of food processor to get a smoother consistency. You will need a real blender not the one that's 17.99 at Target. Olive oil goes on top, not mixed in. These proportions make perfect creamy hummus every time!
*TJs beans are fine in soups and salads and such, just not in this application.
You can make this better by removing the skins from the chickpeas and boiling them for at least 15 minutes in just enough water to cover them. Use some of the water to thin the hummus. This makes it smoother and nicer then just processing the cold chickpeas with skins.