I got this recipe from an old coworker (Thanks Ziad!). It’s a classic recipe and never fails to appease the crowds. You can eat hummus on its own (with some pita or naan), on sandwiches, with falafel, or some fresh veggies.
- 2 cans of garbanzo beans
- 3 Tbsp Tahini sauce (Berkeley Bowl, Whole Foods, Trader Joe’s all sell it)
- lemon juice / or lime juice
- 1-2 cloves garlic
- olive oil
- cilantro (optional)
- Drain the water from the cans and rinse with cold water
- Boil the beans until they are well cooked and soft/mushy (you can scoop out the shells that fall off- or just leave them in)
- Drain the beans, save the stock for later use. Save a few whole beans for garnish later.
- Add the garlic cloves to the food processor and pulse until finely chopped
- Add beans to food processor, squeeze one lemon in, add 3tbsp tahini sauce, add 3tbsp of stock from boiling beans, add pinch of salt.
- Blend until smooth. If it is not smooth, add more stock. Add more lemon, stock, salt as necessary. Add more tahini to make more white in color.
- Scoop hummus out into a serving tray and garnish with sprigs of cilantro, the reserved beans, sprinkle with paprika and generously drizzle olive oil.
Enjoy the hummus!