I make this hummus on a very regular basis. It always turns out great. We have added fun things to it, like roasted red peppers, olives, extra garlic, olive oil, etc. Also, you can garnish with chopped roasted red peppers, chives/green onions, roasted pine nuts, a swirl of olive oil, etc. Easy to play around with. Serve with raw veggies, pitas, or try tortilla chips. I keep garbanzo beans frozen in 2-cup portions in my freezer, but if you are using canned, note that one can will only yield about 1.5 cups beans. You can scale down the recipe accordingly, or if you’re like me, just proceed as if there were two cups of beans and enjoy the richer taste.
(Adapted from The Vegetarian Mother’s Cookbook by Cathe Olson)
- 2 cups cooked garbanzo beans
- 1/4 cup tahini
- 1 teaspoon sea salt
- 2 cloves garlic
- Juice of 1 lemon (about 3 tablespoons)
- Liquid from cooking beans, or water
- 1/3 cup minced fresh parsley (optional)
Smash garlic through press, or mince. Place first five ingredients into food processor or blender and process, adding bean water a little at a time until it’s smooth and creamy. Stir in parsley (if desired) and adjust seasonings to taste.