Hummus is a traditional Middle Eastern dish that is quickly growing in popularity among chip-dipping Americans. There are several versions of hummus, but most have the same basic ingredients and then calibrate to more or less of those ingredients.
For this particular recipe test-run, I started from dried garbanzo beans. In the past, I found that canned garbanzo beans yielded slightly better results since the beans are easier to mash, and as a result, blended better. A 15-ounce can of garbanzo beans contains roughly 1 1/2 cups of beans.
If you decide to start with dried garbanzo beans, you may find the guide to cooking black beans helpful, since it is a similar process. Generally, one cup of dried garbanzo beans will yield three cups cooked beans.
Please also see the recipe for tahini, it may save you a trip to the grocery store. And finally, this is a taste as you go recipe, so use the measurements as a guide, and have fun making hummus!
2-3 cloves garlic, roughly chopped
1/3 cup tahini
2 cups garbanzo beans cooked or from a can, reserve bean juice
2-3 tablespoons lemon juice
1/4 cup olive oil, extra for drizzling
1 teaspoon salt
1 pinch paprika
1 teaspoon fresh parsley, thinly sliced
- In a food processor, combine the tahini and chopped garlic together, and blend until the garlic well integrated.
- Add the garbanzo beans, 1/2 cup of reserved bean juice (or water), olive oil, salt, 2 tablespoons of lemon juice, and blend until smooth. Taste. If you feel it needs extra richness, add more olive oil. If you feel it could use more punch add extra garlic and /or lemon juice. If you feel the consistency is too thick, add more bean juice. Blend and continue to taste until you are satisfied with the hummus.
- Transfer mixture to a serving bowl. Sprinkle with paprika and top with parsley. Drizzle the hummus with additional olive oil, if you would like. Serve with pita bread or tortilla chips.